Croissants

Ingredients

Dough (détrempe):

• Bread flour (Weizenmehl Type 550) – 250 g
  
  

• Sugar – 30 g (2 tbsp)
  
  

• Salt – 5 g (1 tsp)
  
  

• Fresh yeast (Bio Frischhefe) – 15 g (or 5 g instant yeast)
  
  

• Buttermilk (your homemade) – 120 ml, cold
  
  

• Water – 20–30 ml, cold (adjust as needed)
  
  

• Butter – 15 g, softened
  
  

Butter block (lamination):

• Homemade butter – 125 g, cold and pliable
  
  

Egg wash:

• 1 egg + 1 tbsp milk or buttermilk + pinch of salt
  
  

Method

1. Dough prep (Evening – Day 1)

1. Dissolve fresh yeast in the buttermilk + water.
   
   

2. Mix flour, sugar, and salt in a bowl. Add yeast mixture + 15 g softened butter.
   
   

3. Knead 5–7 min until smooth. Dough should be firm, not sticky.
   
   

4. Wrap and chill in fridge for 30–45 min.
   
   

2. Butter block

1. Place 125 g butter between parchment.
   
   

2. Pound/roll into a 10×10 cm square.
   
   

3. Chill until firm but pliable.
   
   

3. Lamination (Folds)

1. Roll dough into a 20×20 cm square. Place butter block diagonally in the center. Fold dough corners over butter like an envelope. Seal edges. (This is the lock-in, not counted as a fold.)
   
   

2. Roll to a rectangle 20×60 cm. Fold in thirds (letter fold). Wrap and chill 30 min. (Fold #1)
   
   

3. Rotate dough 90°, roll again to 20×60 cm. Fold in thirds. Chill 30 min. (Fold #2)
   
   

4. Repeat once more for final fold. Chill overnight. (Fold #3)
   
   

4. Shaping (Morning – Day 2)

1. Roll dough into a 20×40 cm rectangle, about 4–5 mm thick.
   
   

2. Trim edges clean.
   
   

3. Cut into long triangles (~8–9 cm base × 20 cm tall).
   
   

4. Gently stretch each triangle, roll from base to tip, tuck tip underneath.
   
   

5. Place on parchment-lined tray.
   
   

5. Proofing

• Cover loosely and let rise at room temp (22–25 °C) for 1.5–2 hours.
  
  

• Ready when: visibly puffed (50–70% bigger), slightly jiggly when tray is shaken.
  
  

6. Baking

1. Preheat oven to 200 °C / 400 °F.
   
   

2. Brush croissants gently with egg wash.
   
   

3. Bake 15–18 min until deep golden brown.
   
   

4. Cool at least 10 min before eating.
   
   

Storage

• Keep in paper bag/foil overnight.
  
  

• Reheat at 175 °C / 350 °F for 5–8 min.
  
  

• For longer storage → freeze cooled croissants, reheat from frozen at 175 °C / 350 °F for 8–10 min.