Step 1 of 6
Croissant
Mix flour, water, milk, sugar, yeast, salt and 30g softened butter into a dough. Knead just until smooth, not bouncy-bread elastic. Cover and refrigerate 12 hours.
Tip: Cold fermentation is flavour and scheduling.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips โ not a chatbot.
How long does Croissant take?
13 hr 20 min all in โ 1 hr prep, 20 min cook, 12 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 8 croissants. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Expert.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational โ check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Cheap night โ about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Rolling pin, Baking tray, Kitchen scale.
How much salt do I put in?
The recipe lists Salt at 10 g.
How much sugar?
50 g of Sugar.
What can I use instead?
European butter โ Standard supermarket butter. Higher water content can leak. Work colder and expect a little less flake.
What should I watch for?
If butter smears or breaks into shards, stop and chill. Temperature is the whole technique.
Any tips from this recipe?
A marble board helps. A fridge that is actually cold helps more. Day-old croissants become almond croissants or bread pudding. Nothing is wasted except your Saturday, which was the point.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.