France · Europe
Croissant
Dozens of butter layers folded with watchmaker precision.
classic French croissantlaminated butter croissant
The Chemistry in This Bake
Repeated folding of butter between dough layers to build dozens of precise, even layers — a textbook demonstration of controlled layering.
Learn the full technique →Ingredients
- Bread flour
- Cold butter (European style, for laminating)
- Milk
- Sugar
- Instant yeast
- Salt
- Egg (for wash)
Method
Make a lean dough and chill overnight.
Beat the butter block into a perfect square.
Encase the butter, roll out, and perform a letter fold; chill.
Repeat for 3 folds total, chilling between each turn.
Roll out, cut into long triangles, and roll up each croissant loosely.
Proof slowly until jiggly, then brush with egg wash and bake at 200 °C for 18-20 minutes.