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The Artisan School of Food
How to make croissant dough for a variety of uses and bake croissants
4.93 from 13 votes
Prep Time 1 hr
Cook Time 15 mins
Refrigeration 10 hrs
Total Time 11 hrs 15 mins
Course Breakfast, Snack
Cuisine French
Servings 8
Calories 258.96 kcal


  • bowl scraper
  • larger plastic bowl
  • smaller plastic bowl
  • plastic bag


  • 5 g dried yeast
  • 140 g water weighed on scales
  • 250 g strong flour
  • 20 g sugar
  • 5 g salt
  • 150 g unsalted butter shaped into a flat block


The day before

  • In the larger bowl dissolve the yeast in warm water and mix the remaining dry ingredients in the other bowl.
  • Mix the dry ingredients into the wet mixture and bring together.
    lump of dough
  • Cover the bowl with the smaller bowl and leave to rest for 10 minutes.
  • Scrape the bowl down and knead the dough in the bowl for 10 seconds by bringing the outside edges into the middle.
  • Turn the dough over(it should be ball shaped) cover with the bowl and leave for 10 minutes.
  • Repeat the kneading and resting a further 3 times then rest in the refrigerator overnight covered.
  • Shape the butter into a flat square shape about 10 X 5 cm and refrigerate.

Baking day

  • Scrape the dough out of the bowl and form into a ball shape.
    croissant dough next day
  • Cut a cross halfway down the ball and open the dough into a square by pulling out the corners. Neated up the edges if needed and place any cut pieces on top.
    square of croissant dough
  • Put the dough on the worktop tilted into a diamond shape and gently flatten.
  • Put the cold butter in the middle and wrap the dough around it as if making a parcel, making sure the seems overlap.
    butter wrapped in dough
  • Pull the parcel to the edge of the surface, long length to the edge, and use the rolling pin to start to flatten the butter further.
  • Turn the dough so that the short length is at the bottom and firmly roll out until the length of the rolling pin is reached. Turn the dough over to make sure it isn't sticking.
  • Fold the length of dough into 3.
    folded croissant dough
  • Wrap in a plastic bag and refrigerate for 20-30 minutes
    dough wrapped in plastic
  • Unwrap the dough and place on the worktop with the open ends top and bottom and repeat the rolling, folding, wrapping, refrigerating process a further 2 times.
  • Roll out the dough to A4 size, with the long length at the bottom and cut into 4 equal strips.
  • Cut each strip along the diagonal and gently stretch the dough.
  • Make a cut at the short end and use the corners to start rolling up the dough into the croissant shape, making sure that the end piece is secured underneath before placing on silicone paper on a baking sheet.
  • Proof the dough by placing in the oven, raise the temperature to 50C then turn off. Wait 30 minutes.
  • Glaze the croissants with beaten egg mixed with water.
  • Preheat the oven to 250C and add the croissants. Turn down the oven immediately to 210C and bake for 10-15 minutes.


Calories: 258.96kcalCarbohydrates: 25.44gProtein: 4.16gFat: 15.78gSaturated Fat: 9.71gCholesterol: 40.31mgSodium: 246.14mgPotassium: 41.72mgFiber: 0.92gSugar: 2.6gVitamin A: 468.56IUCalcium: 9.19mgIron: 0.28mg
Keyword croissant, laminated dough
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