Ratio & Matter
- Dough: 60 g all-purpose flour (about ½ cup). 1 tbsp sugar. ¼ tsp salt. ½ tsp instant yeast. 30 ml warm milk (2 tbsp). 10 ml warm water (2 tsp). 1 tsp butter (softened).
- Butter Layer: 30 g cold unsalted butter (about 2 tbsp)
- Egg Wash: 1 egg yolk. 1 tsp milk.
Apparatus
- Mixing bowl
- Measuring spoons
- Kitchen scale (recommended)
- Rolling pin
- Plastic wrap
- Knife or pizza cutter
- Baking tray
- Parchment paper
- Pastry brush
- Oven
Simple guide to make a plain croissant at home with clear ingredients, equipment, steps, baking time, and a quick single serving method.
The Process
Make the Dough: In a bowl mix flour, sugar, salt, and yeast. Add warm milk and warm water and mix until the dough forms. Add 1 tsp softened butter and knead for 5 minutes until the dough becomes smooth.
Rest the Dough: Shape the dough into a small ball and cover it with plastic wrap. Place the dough in the refrigerator for 30 minutes. This step helps relax the gluten and prevents the butter from melting during lamination.
Prepare Butter Block: Place 30 g cold butter between parchment paper and flatten it using a rolling pin. Form a small square about 8 cm or 3 inches wide. Return it to the refrigerator so it stays firm but still flexible.
Lamination (Create Layers): Roll the dough into a 15 cm square. Place the butter block in the center in a diagonal position. Fold the corners of the dough over the butter to close it like an envelope.