Flaky Butter Croissants — A Complete Laminated Dough Guide

Make the Détrempe

In a stand mixer fitted with a dough hook, combine flour, sugar, salt, and yeast (keep salt and yeast on opposite sides of the bowl initially). Add the cold milk and the softened butter. Mix on low for 3 minutes, then on medium for 4 minutes. The dough should be smooth and slightly tacky — do NOT over-develop the gluten at this stage. Over-kneading makes it impossible to roll out later. Flatten the dough into a rectangle, wrap in cling film, and refrigerate for 1 hour (or overnight, up to 12 hours).

Prepare the Beurrage (Butter Block)

Place the 280g cold butter between two sheets of baking parchment. Beat it with a rolling pin into an even 18cm × 18cm square. The butter must be pliable but still cold — the target temperature is around 13–14°C. If it's too warm it'll squeeze out of the dough; too cold and it'll shatter and break the layers. It should bend without cracking but not feel greasy.

Enclose the Butter — The Lock-In

Roll the chilled dough into a 36cm × 20cm rectangle on a lightly floured surface. Place the butter block on one half and fold the dough over it like a book, pressing the edges firmly to seal. You now have a butter-filled dough packet. Roll gently to fuse the layers together, being careful not to press so hard the butter squeezes out.

First Fold — Double Fold (Book Fold)

Roll the dough into a 60cm × 20cm rectangle. Fold the left third over the centre, then fold the right third over (like a business letter). This is a "letter fold" or single fold — it creates 3 layers. Wrap and refrigerate for 30 minutes. The cold rest is essential: it firms the butter back up and relaxes the gluten so the dough can be rolled again without springing back.

Second and Third Folds

Repeat the rolling and letter-folding process two more times, always refrigerating for 30 minutes between folds. After 3 single (letter) folds, you have 3 × 3 × 3 = 27 layers. After the final fold, refrigerate the laminated dough for at least 1 hour, or overnight.

Important: Always roll in the same orientation. Mark each fold with a finger indent so you don't lose track. If you see butter breaking through the dough surface at any point, immediately return to the fridge — the butter has gotten too warm.

Roll, Cut, and Shape

Roll the chilled dough into a large rectangle approximately 50cm × 35cm, about 4–5mm thick. Using a sharp knife or pizza cutter, cut long triangles with a base of about 10cm and a height of 18–20cm. Cut a small notch (1cm) in the centre of each base. Starting from the base, roll each triangle tightly toward the point, pulling gently on the point as you roll to create tension. Place on a parchment-lined tray with the point tucked underneath. Curve the ends slightly to form a crescent.

Proof — 2 to 3 Hours at Room Temperature

This is the final proof. Cover the shaped croissants loosely with oiled cling film and leave at room temperature (ideally 20–22°C) for 2–3 hours. They're ready when they've puffed noticeably, jiggle when you shake the tray, and you can see the layers within. Don't rush this stage — under-proofed croissants won't achieve the dramatic pull-apart layers inside.

Egg Wash and Bake

Preheat your oven to 190°C fan (210°C conventional). Very gently brush each croissant with egg wash, being careful not to let it drip down the cut sides (it glues the layers together). Bake for 16–20 minutes until deep golden brown. They should be mahogany-coloured, not golden yellow — pale croissants are undercooked inside. Cool on a wire rack for at least 15 minutes before eating. The inside finishes setting as they cool.