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Croissant dough
Baked goods

Croissant dough

900 min4 serv.21 февр. 2026 г.

Description

The recipe won't take much time. The ingredient quantities are calculated for 20-25 medium-sized croissants. If you don't have such grand plans for baking, you can use half the ingredients. Authentic croissant dough is always flaky, so that's exactly what we'll be making—yeast-raised flaky dough this time.

Instructions

  1. 1

    Step 1

    Step 1

    Melt 100 grams of butter for the dough and let it cool slightly. The remaining 400 grams will be needed for the filling—just keep it at room temperature until softened. Sift the flour into a bowl, then add sugar, yeast, and salt.

  2. 2

    Step 2

    Step 2

    Add cold eggs and ice water. Use ice water because we don't want the yeast to start fermenting immediately.

  3. 3

    Step 3

    Step 3

    Stir the dough slightly, pour in the cooled butter, and knead a soft dough.

  4. 4

    Step 4

    Step 4

    The dough should not stick to your hands; add flour if necessary.

  5. 5

    Step 5

    Step 5

    Knead the dough for about 10–15 minutes, but not with your fingers—rather, fold it in layers. Lift a small edge of the dough; it should be smooth and not tear.

  6. 6

    Step 6

    Step 6

    Loosely wrap the dough in plastic wrap and refrigerate for 5 hours. During this time, the dough will slightly increase in volume.

  7. 7

    Step 7

    Step 7

    Now it needs to be layered several times, specifically 7 times. Divide 400 grams of butter into 7 equal parts. Roll out the dough into a rectangle, place a piece of butter on one edge, then fold the unbuttered part over first, followed by the buttered edge: you should see three layers from the side.

  8. 8

    Step 8

    Step 8

    For convenience, I recommend marking each layer you make. After each lamination, wrap the dough in plastic wrap and place it in the freezer for 15 minutes.

  9. 9

    Step 9

    Step 9

    Then repeat the procedure on a floured surface: roll out the dough, place a piece of butter on it, and wrap it up.

  10. 10

    Step 10

    Step 10

    As a result, you get 7 layers. Place the final dough in the refrigerator for 12 hours. After that, the dough will be ready to use (by the way, you'll notice how much it has increased in volume). You can freeze part of the dough for future use.

  11. 11

    Step 11

    Step 11

    This is what the ready croissant dough looks like when cut. You can now proceed to baking!