Buttery Dawn Croissants
A classic French pastry with delicate, flaky layers and a rich, buttery flavor—perfect for breakfast or a refined snack.
Equipment
- Stand mixer
- Digital scale
- Rolling Pin
- Pastry Brush
- Half-sheet pans
- Parchment Paper
- Bench scraper
- Thermometer
- Cast-Iron Skillet
Ingredients
Dough Ingredients
- 500 g bread flour 11.5% protein recommended
- 140 g cold water iced
- 185 g whole milk cold
- 40 g unsalted European butter softened
- 50 g granulated sugar
- 10 g fine sea salt
- 7 g instant yeast
- 2.5 g diastatic malt powder optional, for better browning
Butter Block
- 300 g unsalted European butter 82% fat, chilled
Finishing
- 1 egg for egg wash
- 1 tbsp cold water to mix with egg wash
Instructions
- In a mixing bowl, combine flour, water, and milk. Rest for 20 minutes (autolyse).
- Add sugar, salt, yeast, malt, and 40g softened butter. Mix to a cool dough (no more than 26°C).
- Flatten dough, wrap, and refrigerate for 12–16 hours.
- Pound butter into a 7-inch square between parchment and chill to 55°F (13°C).
- Roll dough to 10×10 inches, encase butter, then roll and perform one double turn. Chill 30 minutes.
- Perform two single turns, resting 30 minutes between each. Keep dough cool.
- Roll dough to 20×8 inches, ¼ inch thick. Cut into triangles and roll into croissants.
- Proof croissants 2 hours at 78°F until doubled and jiggly.
- Preheat oven to 425°F with cast-iron pan inside. Place croissants on parchment-lined trays.
- Add 1 cup boiling water to pan for steam. Bake for 10 minutes, then reduce to 375°F and bake 12–14 minutes more.
- Cool 20 minutes before serving.
Notes
Ensure butter stays cool during lamination. Rest dough if it begins to resist rolling. For almond croissants, fill cooled croissants with frangipane and bake briefly.
Nutrition
Calories: 290kcalCarbohydrates: 28gProtein: 6gFat: 17gSaturated Fat: 11gCholesterol: 45mgSodium: 240mgPotassium: 95mgFiber: 1gSugar: 5gVitamin A: 180IUCalcium: 25mgIron: 2mg
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