Breakfast / Brunch
Croissant Dough and Butter Block
Few things are as delicious as melt-in-your-mouth, buttery homemade croissants. Sure they require a little time, but the payoff is worth it.
You can make croissants in a marathon session in just one day, but the dough is easier to form if you spread the process over three days. This recipe is for the dough and butter block, which you'll make on Day 1. Follow our How To Make Croissants guide for further instructions.
FOR THE DOUGH:
FOR THE BUTTER BLOCK:
No Kneading Necessary
The dough is kneaded during lamination. More kneading makes the dough difficult to roll and the croissants tough.
Whisk together flour, sugar, and yeast for the dough in a bowl. Once fully combined, whisk in salt. Cut in 2 Tbsp. butter until sandy; transfer to the bowl of a stand mixer.
With the mixer fitted with the dough hook and running, add milk and water; mix on medium speed until a dough forms. (If the dough is very wet, turn it onto a lightly floured surface and knead just until it’s only slightly sticky.) Transfer dough to a large bowl, cover with plastic wrap, and refrigerate 2 hours or overnight.
While the dough is chilling, place the 3 sticks of butter side-by-side on a piece of parchment paper.
Pound with a rolling pin to soften the butter. (Butter should be malleable but cold.) Sprinkle 2 Tbsp. flour on the butter and top with another piece of parchment. Roll the butter into a 9×11-inch rectangle; chill until ready to use.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 41mg 13%
Sodium 154mg 6%
Carbs 14g 4%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.