Homemade Croissant Recipe (Cold-Fermented, Laminated Dough)
This homemade croissant recipe uses a cold-fermented yeast dough and a simple butter-folding method. You can mix the dough the night before, then laminate with cold butter, shape, and bake at 180°C. If you’re searching for croissant recipe, ingredients, and how to make it step by step, this version keeps it clear and doable.
Ingredients
Ingredients
Step-by-Step Method
Mix the dough
In a large bowl, combine warm milk, dry yeast, sugar, salt, and 50 g butter. Add flour little by little and knead until you get a soft dough that’s slightly tacky.
Cold ferment
Cover the dough and refrigerate for at least 3–4 hours. If it helps, make the dough at night and let it rest until morning.
Prepare the butter and enclose it
Flatten 200 g cold butter into a square/rectangle inside a bag and chill until firm. Roll out the dough, place the butter in the center, then fold the sides over it and seal like an envelope.
Fold and chill (Round 1)
Roll the dough into a long sheet. Fold (or trim evenly and fold) to create layers, then wrap and chill for about 30 minutes.
Repeat folds (Rounds 2–3)
Repeat the roll–fold–chill process until you’ve done 3 rounds in total. Don’t force the dough; if the butter softens, chill briefly before continuing.
Shape the croissants
After the final fold, roll out the dough and cut triangles. Roll each one from the wide end to the tip and place on a baking tray. Cover and rest for 15 minutes.
Brush and bake
Brush with egg yolk. Bake in a preheated 180°C oven for about 30 minutes, until nicely browned.
Add steam and serve
While baking, place a small bowl of water in the oven to create steam and support the rise. Let the croissants cool slightly; you can fill with cream or use them for sandwiches.