Buttery, flaky croissants. Wow. These are every bit as incredible as I hoped they would be. These were the Daring Bakers challenge in January 2007, which was about six months before I joined. I have been wanting to go back and attempt the challenges that I missed as well as the ones that were difficult for me (I think I’ll be appending all of these to my current “My 100” list), so when Erin asked if I’d be interested in making these croissants with her I jumped at the opportunity. It was also great timing because I knew that my grandparents were coming to visit and I had already planned on making chicken salad, and what better to eat chicken salad on than a croissant?

These are definitely not something that you can just whip up without some substantial planning ahead. There are a few places in the recipe where the dough can be refrigerated for a long period of time and I took advantage of this so as not to overload myself while I prepped the rest of the food for our lunch. I started the preferment on Thursday evening and let it rest in the refrigerator overnight, then worked on mixing and laminating the dough on Friday, and after another rest in the freezer/refrigerator, I shaped, proofed, and baked the croissants on Saturday morning.

I didn’t run into any issues while working on these, and I was really happy with how they turned out. This was only my second time working with laminated dough (the first was the Danish challenge for DB back in June). I suppose I could have been a bit more liberal with the application of the egg wash on top of the croissants, but all in all I couldn’t be happier with the result. One note – these are HUGE. Like, insanely big. My mom called them “colossal”. I baked 8 croissants on a 13×18 pan and they were all touching by the time they came out of the oven. We’ll just refer to that as the gourmet/bakery look 😉


Yield: 8 croissants

Prep Time: 1 hour 30 minutes (active) 17 hours (inactive)

Cook Time: 20 minutes

Total Time: 2 to 3 days


¾ cup non-fat milk (6 oz/150 ml)
1 tablespoon active dry yeast (15ml)
1 1/3 cup all-purpose flour (6 ¼ oz/175g)

1 tablespoon + 1 teaspoon active dry yeast (20ml)
1¾ cup whole milk (14 oz/425 ml)
6 cups all purpose flour (28 oz/800g)
1/3 cup sugar (2½ oz/70g)
1 tablespoon + 1 teaspoon salt (20 ml)
1 tablespoon unsalted butter, melted (15ml)

Roll-in butter:
2¾ cup unsalted butter (22 oz/625g)

Egg wash:
4 large egg yolks (2 oz/60 ml)
¼ cup heavy cream
pinch salt


1. To Make the Preferment: In a small saucepan, warm the milk to take the chill off (between 80° to 90 °F). Pour the milk into a mixing bowl, sprinkle the yeast over the milk, stir to dissolve the yeast with a wooden spoon, and then add the flour, mixing with a wooden spoon until a smooth batter forms. Cover the bowl with cheesecloth and let the mixture rise until almost double in volume, 2 to 3 hours at moderate temperature or overnight in the refrigerator.

2. To Make the Dough: First measure out all your ingredients and keep them near at hand. Transfer the preferment and then the yeast to the large bowl of a stand mixer fitted with the dough hook. Mix on low speed until the yeast is incorporated into the preferment batter, which will take a minute or two. Stop the mixer as needed and use a spatula to clean the bottom and sides of the bowl, folding the loosened portion into the mixture to incorporate all the elements fully. When the mixture has come together into an even, well-mixed mass, increase the speed to medium, and mix for a couple of minutes. Slowly add half of the milk and continue to mix until the milk is fully incorporated.

3. Reduce the speed to low, add the flour, sugar, salt, melted butter, and the rest of the milk, and mix until the mass comes together in a loose dough, about 3 minutes. Turn off the mixer and let the dough rest for 15 to 20 minutes. This resting period helps to shorten the final mixing phase, which comes next.

4. Engage the mixer again on low speed and mix until the dough is smooth and elastic, a maximum of 4 minutes. If the dough is very firm, add a little milk, 1 tablespoon at a time. Take care not to overmix the dough, which will result in a tough croissant that also turns stale more quickly. Remember, too, you will be rolling out the dough several times, which will further develop the gluten structure, so though you want a smooth dough, the less mixing you do to achieve that goal, the better. Cover the bowl with cheesecloth and let the dough rise in a cool place until the volume increases by half, about 1-½ hours.

5. Lightly flour a work surface. Transfer the dough to the floured surface and press into a rectangle 2 inches thick. Wrap the rectangle in plastic wrap, or slip it into a plastic bag and seal closed. Place the dough in the refrigerator to chill for 4 to 6 hours.

6. To Make the Roll-in butter: About 1 hour before you are ready to start laminating the dough, put the butter that you will be rolling into the dough in the bowl of the mixer fitted with the paddle attachment. Mix on medium speed until malleable but not warm or soft, about 3 minutes. Remove the butter from the bowl, wrap in plastic wrap, and place in the refrigerator to chill but not resolidify.

7. Laminating the dough: Lightly dust a cool work surface, and then remove the chilled dough and the butter from the refrigerator. Unwrap the dough and place it on the floured surface. Roll out the dough into a rectangle 28 by 12 inches. With the long side of the rectangle facing you, and starting from the left side, spread and spot the butter over two-thirds of the length of the rectangle. Fold the uncovered third over the butter and then fold the left-hand third over the center, as if folding a business letter. The resulting rectangle is known as a plaque. With your fingers, push down along the seams on the top and the bottom to seal in the plaque.

8. Second turn: Give the plaque a quarter turn so the seams are to your right and left, rather than at the top and bottom. Again, roll out the dough into a rectangle 28 by 12 inches, and fold again in the same manner. Wrap in plastic wrap or slip into a plastic bag and place in the refrigerator for 1 ½ to 2 hours to relax the gluten in the dough before you make the third fold, or "turn".

9. Third turn: Clean the work surface, dust again with flour, and remove the dough from the refrigerator. Unwrap, place on the floured surface, and again roll out into a rectangle 28 by 12 inches. Fold into thirds in the same manner. You should have a plaque of dough measuring about 9 by 12 inches, about the size of a quarter sheet pan, and 1 ½ to 2 inches thick. Wrap in plastic wrap or slip into the plastic bag, place on a quarter sheet pan, and immediately place in the freezer to chill for at least 1 hour. If you intend to make the croissants the next morning, leave the dough in the freezer until the evening and then transfer it to the refrigerator before retiring. The next morning, the dough will be ready to roll out and form into croissants, proof, and bake. Or, you can leave the dough in the freezer for up to 1 week; just remember to transfer it to the refrigerator to thaw overnight before using.

10. Making the croissant: When you are ready to roll out the dough, dust the work surface again. Roll out the dough into a rectangle 32 by 12 inches and 3/8 inches thick. Using a pizza wheel or chef's knife, cut the dough into long triangles that measure 10 to 12 inches on each side and about 4 inches along the base.

11. Line a half sheet pan (about 13 by 18 inches) with parchment paper. To shape each croissant, position a triangle with the base facing you. Positioning your palms on the two outer points of the base, carefully rolling the base toward the point. To finish, grab the point with one hand, stretching it slightly, and continue to roll, tucking the point underneath the rolled dough so that the croissant will stand tall when you place it on the sheet pan. If you have properly shaped the croissant, it will have 6 or 7 ridges.

12. As you form the croissants, place them, well-spaced, on the prepared half-sheet pan. When all the croissants are on the pan, set the pan in a draft-free area with relatively high humidity, and let the pastries rise for 2 to 3 hours. The ideal temperature is 75 °F. A bit cooler or warmer is all right, as long as the temperature is not warm enough to melt the layers of butter in the dough, which would yield greasy pastries. Cooler is preferable and will increase the rising time and with it the flavor development. For example, the home oven (turned off) with a pan of steaming water placed in the bottom is a good place for proofing leavened baked items. To make sure that no skin forms on the pastries during this final rising, refresh the pan of water halfway through the rising.

13. During this final rising, the croissants should at least double in size and look noticeably puffy. If when you press a croissant lightly with a fingertip, the indentation fills in slowly, the croissants are almost ready to bake. At this point, the croissants should still be slightly "firm" and holding their shape and neither spongy nor starting to slouch. If you have put the croissants into the oven to proof, remove them now and set the oven to 425 °F to preheat for 20 to 30 minutes.

14. About 10 minutes before you are ready to bake the croissants, make the egg wash. In a small bowl, whisk together the egg yolks, cream, and salt until you have a pale yellow mixture. Using a pastry brush, lightly and carefully brush the yolk mixture on the pastries, being careful not to allow the egg wash to drip onto the pan. Let the wash dry slightly, about 10 minutes, before baking.

15. Place the croissants into the oven, immediately turn down the oven temperature to 400 °F, and leave the door shut for the first 10 minutes. Then working quickly, open the oven door, rotate the pan 180 degrees, and close the door. This rotation will help the pastries to bake evenly. Bake for 6 to 10 minutes longer, rotating the pan again during this time if the croissants do not appear to be baking evenly. The croissants should be done in 15 to 20 minutes total. They are ready when they are a deep golden brown on the top and bottom, crisp on the outside and light when they are picked up, indicating that the interior is cooked through.

16. Remove the croissants from the oven and place them on a wire rack to cool. As they cool, their moist interiors will set up. They are best if eaten while they are still slightly warm. If they have just cooled to room temperature, they are fine as well, or you can rewarm them in a 375°F oven for 6 to 8 minutes to recrisp them before serving. You can also store leftover croissants in an airtight container at room temperature for 1 day, and then afterward in the refrigerator for up to 3 days. If you have stored them, recrisp them in the oven before serving.

(Source: Tartine by Elisabeth M. Prueitt and Chad Robertson)


45 Responses to “Croissants”

  1. Kayash on August 25, 2008 at 2:55 pm

    Those look incredible! I’m amazed and in awe of what you tackle, you are way braver than I am!


  2. Lauren on August 25, 2008 at 3:04 pm

    those were DEE-LISH!!! i very much enjoyed consuming them 🙂


  3. Stephanie on August 25, 2008 at 3:18 pm

    That is amazing! They look like they are from a bakery! Great job!


  4. Lisa on August 25, 2008 at 3:25 pm

    Oh they look sinful! I wish I had the patience to tackle baking. Although, those beauties might inspire a girl to try…


  5. Erin on August 25, 2008 at 4:44 pm

    Yours look great! I couldn’t believe how big they got! I can’t wait to try them with chicken salad. I’m glad we both got in the kitchen and decided to make them- it was such a great experience!


  6. Di on August 25, 2008 at 5:57 pm

    Your croissants are absolutely gorgeous! I really want to make this recipe, but I have to figure out when I’ll have the time…


  7. Maria on August 25, 2008 at 6:03 pm

    That is quite the process. I am glad you got around to making them. They turned out beautifully!


  8. Bunny on August 25, 2008 at 6:04 pm

    I have always wanted to make these, yours are beautiful!


  9. Annie on August 25, 2008 at 6:57 pm

    These look wonderful! I can tell how flaky and delicious they were. Mmm, I want one!


  10. Brooke on August 25, 2008 at 7:10 pm

    OMG…I don’t know if I have the courage to try this but I am definately going to bookmark it. Thanks.


  11. Ashley on August 25, 2008 at 8:18 pm

    Wow gorgeous croissants!


  12. Laura on August 25, 2008 at 9:04 pm

    These look fabulous! I looovvveee croissants! Looking forward to trying these beauties : )


  13. Kate on August 25, 2008 at 11:15 pm

    These are really beautiful – but of course I’m not surprised


  14. Bev on August 26, 2008 at 5:37 am

    I have never made croissents before but these look fab! I absolutely love them with jam or honey mmmmmmm


  15. Amber on August 26, 2008 at 8:53 am

    These look absolutely beautiful! I need to make croissants someday.


  16. colleen on August 26, 2008 at 11:38 am

    wow, these look great! i am still afraid to make them but congrats to you for conquering them!


  17. Jaime on August 26, 2008 at 7:53 pm

    wow!! look at those beautiful layers! great job!


  18. ashley on August 26, 2008 at 9:59 pm

    they look absolutely beautiful chelle!


  19. Christina on September 22, 2008 at 8:50 am

    I won’t be joining the Daring Bakers until next month, but I really wanted to try these and yours looked amazing. And like yours, mine turned out monster size. But oh so good 🙂 Thank you for the easy to follow recipe.


  20. Liz on October 22, 2008 at 3:19 pm

    It’s always reassuring to see people make croissants. I’m planning on attempting it this week, but it is such a process. Yours, indeed, are beautiful and inspire me even more so. Thank you, they are beautiful.


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  23. LivLiv on September 16, 2011 at 4:57 pm

    OMG they look sooooooo good


  24. Jenni on September 28, 2011 at 8:57 am

    Your croissants turned out beautifully! Wonderful job!


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  26. Flor on January 13, 2012 at 8:25 pm

    Hey! First time posting, but I’ve been following your site for a while now. I absolutely love it. I have tried several of your recipes and they always turn out great! I have made croissants before but although they were tasty I didn’t quite get the texture I was hoping for. I worked with a thin chilled “plaque” of butter the first time which made it easier to roll, fold and turn the dough. I have been following your recipe and I’m having a hard time working with it because of the butter 🙁 it was hard to spread it and it kind of comes out a bit. I made the 2 first turns and now I’m waiting for the dough to chill for a couple of hours… hopefully it will “set” a bit and the third turn will be better. Any suggestions? I will post again and tell you how they turned out! Cheers! thanks for posting these recipes.


  27. sarita on January 24, 2012 at 6:24 am


    I just made these. It was quite a long (three days of activity!) process, and rolling them out that last time took a bit of elbow grease, but they turned out beautifully. Light and flakey and my whole house smells like delicious butter. Thank you fellow ‘Burgher!


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  30. Capturing Joy with Kristen Duke on November 18, 2012 at 10:11 pm

    I would LOVE to try this!!!


  31. Eva on January 22, 2013 at 3:30 pm

    I made these over the weekend and they were amazing! The recipe worked very
    well and I didn’t have any problems. They are huge, but look amazing. I love to eat them with raspberry jam.


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  33. Sue Z. on December 8, 2013 at 5:43 pm

    I saw this post years ago and have been wanting to make this recipes all this time. I finally got around to it. I LOVED how they came out. Maybe not as beautifully put together as yours but still very delicious. Thank you for the post. I always look forward to your recipes. 🙂


  34. Ange on January 17, 2014 at 12:16 pm

    Hello, I have followed your recipe, but the croissants ended up not having any layer inside, where did I miss a step or did I have overmixed or undermixed the dough? just needed some guidance


    • Michelle on January 17th, 2014 at 4:05 pm

      Hi Ange, I’m sorry you had some trouble with this recipe. With a recipe such as this that involves so many separate steps, it’s nearly impossible for me to pinpoint what might have gone wrong, without having been there while you were making it. Overworking the dough could definitely result in a tougher, denser croissant lacking of flaky layers.


    • Ange on January 17th, 2014 at 8:45 pm

      I did not use a mixer for the dough, I did without it, do you think that it could have been the problem?


      • Michelle on January 18th, 2014 at 1:25 pm

        Hi Ange, It very well may be have been the problem. I have not tried making these without a mixer.


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  37. Sherrill on November 30, 2014 at 9:38 pm

    Hi, so I have followed your recipe and while I felt it contained a LOT of yeast, that’s what I put in…my croissant dough is out of control in my frig. Literally. I can’t take a pic but it’s huge and I’m going to have to rewrap it to contain it. If it was in a plastic bag it would have burst. I’m on step#5, where the dough is to be in the frig 4-6 hours. I was going to frig it overnight… It is literally six inches high and has only been in the frig for an hour. Your pre-ferment calls for 1 TBSP of yeast, and then the dough calls for a TBSP AND teaspoon, which is a LOT of yeast. Help! I am a good baker but have never had this problem and frankly I don’t know what to do. By the time you get this I think its going to be too late but I’m trying anyway. HELP!!


    • Michelle on December 2nd, 2014 at 1:36 pm

      Hi Sherill, Oh no! I definitely did not have this problem; the dough got a little puffy, but not at all out of control.


      • Sherrill on December 2nd, 2014 at 8:52 pm

        It seems that I wrapped the dough so tightly that the gas from the expansion couldn’t go anywhere, so It just built up inside of the plastic…lol…it was hysterical to look at though. Once I unwrapped it a bit, it settled down and did what it was supposed to do. I’m making them tonight. We’ll see what happens, because I also had a problem with the dough sticking and the butter was showing. Hope I haven’t ruined it, and thank you Michelle!! Bless you!!


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  39. Colin on July 27, 2016 at 10:42 pm

    Is there any way to make this process shorter? I would try but this is my first time making them so I don’t want to waste it and have an experiment go sour.


    • Michelle on July 28th, 2016 at 6:28 pm

      Hi Colin, There’s not… homemade croissants are most definitely a labor of love.


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