Perfect Croissants (No mixer required!)

Perfect flaky croissants with a light and fluffy interior and golden flaky crust, delicious croissants that come together without a mixer!

Croissants are one of those pastries that you look at and think… yeah there’s no way I can make those myself. Well, you’re wrong! While they may seem intimidating, when you break them down they are definitely achievable!

Now is the time to face your baking fears and give these a go. With all the tips, detailed diagrams, and instructions I’ve written down below you’ll be mastering croissants in no time.

To make these as easy as possible you don’t even need a mixer to make these. Just a little bit of elbow grease and patience, and you’ll be rewarded with a tray full of flaky, buttery croissants.

What is laminated dough?

Lamination is the process of rolling butter in between dough to form increasingly thin alternating layers of dough and butter.

Doughs that are made by rolling butter in between layers are known as laminated doughs. Common examples would be puff pastry, croissants, danishes, etc. Rolling butter in between the layers of dough will give the characteristic flaky texture that makes them absolutely delicious!

Perfecting the dough

Use bread flour

Bread flour is one of the most important ingredients when making croissants. Bread flour has a greater protein content than regular flour. This protein content is important when making croissants as it forms the basis of the croissant structure.

I find that a protein content of 11-12% is best as it ensures your croissant can rise tall and stay at that height once baked. If there isn’t enough protein in your dough it can lead the croissant to collapse or bake up flat.

Most bread flours will have a protein content greater than 11%, but double check the nutritional information for per 100g.

Knead until supple, but not completely smooth

If you have made bread before you would know that doughs should be kneaded until they can pass the ‘windowpane test’. This is the stage when the dough can form such a thin sheet that it is translucent to light, like a window. This indicates that a good amount of gluten has formed (the essential network for all bread to rise)!

When making croissant dough we want to knead until just before this stage. If we develop too much gluten it will make the folding process more difficult. Gluten gives the dough elasticity, and the more gluten that has formed the more spring back the dough will give when you’re trying to roll it out.

When kneading the dough it will be very rough at first. As the dough starts to come together add the butter and knead for 10 minutes. At this point, the dough will be much softer, and slightly elastic, but the surface won’t be 100% smooth. That’s exactly what you want!

Rest overnight

It is important to let your dough rest overnight for a couple of reasons. First, it allows the dough to proof. Second, it develops flavor. And third, it lets the gluten networks that you formed while kneading to relax, that way when you roll it out to enclose your butter it won’t try and resist you.

Perfecting the butter block

The most important ingredient… butter! The butter in between layers of dough creates the characteristic flakiness. So, it is important that you choose a high-quality butter!

Low-quality butter contains more water, which can decrease the amount of flakiness you get from your pastry.

Most bakeries will use butter with a minimum of 85% milk fat, however, when buying butter from your supermarket you may not have as many options. I wouldn’t go below a minimum of 80% milk fat in your butter.

Making the butter block

When it comes to making croissants the most important steps are the layering of butter and dough. In order to make this process as easy as possible it is important to optimize your ingredients.

By shaping your butter into a flat rectangle it will make the rolling out process so much easier. A couple of tips to help you form the perfect slab of butter.

• Fold a piece of baking paper into the rectangular shape you want to achieve. I rolled my butter to a 25cm x 15cm rectangle, so I would make a rectangle that is 25cm x 15cm. Make sure the baking paper can be folded over to enclose the butter
• Use softened butter, this will let you roll it out into the shape of the baking paper with less effort
• When you are ready to use the butter take it out of the fridge and allow it to soften until it is pliable. You should be able to bend the butter without it snapping.

The Folding Process

Making laminated doughs can seem very intimidating at first, but once you nail the basic process you’ll be pumping out your own pastries in no time!

Different people have different ways of folding their dough.

I go for three steps, also known as the 3-4-3 technique:

1. Enclose the butter
2. Double fold
3. Single fold

Enclosing the butter

There are a couple of different ways to enclose the butter.

When making croissants I like to fold the two flaps over the butter slab. The two edges should touch at the center of the butter slab. You can then flip the dough over so the seam faces your work surface. Then roll the dough out in preparation for the next fold.

Double fold

Double folds, also known as book folds are a little more challenging. After rolling the dough out visually divide the sheet into fourths. Fold each side towards the center line. Then fold that in half. This is also called a book fold because it looks like a book!

Single fold

Single folds are the easiest. Simply roll your dough out into a rectangle and visually divide the sheet into thirds. Fold the bottom third up, then the top third down. Easy!

Tips For The Perfect Croissants

Chilling Between Lamination Folds

After each fold, chill the dough in the refrigerator for at least 30 minutes. This step prevents the butter from melting and ensures the dough stays workable, creating distinct flaky layers.

Invest in a Pastry Scraper

A pastry scraper is invaluable for handling the dough and ensuring clean, precise cuts when shaping croissants. It also helps maintain the integrity of the layers.

Roll Evenly for Consistent Baking

When rolling out the dough, use a ruler to measure and ensure it is rolled out evenly to the required dimensions. Uneven dough can result in croissants baking inconsistently.

Recipe Variations

Matcha Croissants

Incorporate matcha powder into the dough during the initial mixing stage for a vibrant green hue and a subtle, earthy flavor. Pair with white chocolate for an elegant dessert croissant.

Raspberry Cream Cheese Croissants

Spread a thin layer of cream cheese and a dollop of raspberry jam onto the dough triangles before rolling them up. The sweet and tangy filling pairs beautifully with the buttery pastry.

Sun-Dried Tomato and Basil Croissants

For a savory Mediterranean twist, add chopped sun-dried tomatoes and fresh basil to the dough before folding. Sprinkle parmesan cheese on top before baking for extra flavor.

Serving Suggestions

Mini Croissant Bites for Parties

Roll smaller triangles to create mini croissants perfect for serving as hors d’oeuvres. Pair with dips like garlic aioli or marinara sauce for a unique appetizer.

Breakfast Parfait with Croissant Crumbles

Crumble leftover croissants and layer them with yogurt, honey, and fresh fruit in a glass for a decadent breakfast parfait.

Croissant Ice Cream Sandwich

Slice a croissant in half and fill it with your favorite ice cream flavor. Press lightly and freeze for 10 minutes before serving as a chilled dessert.

Easy Croissants

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Perfect flaky croissants with a light and fluffy interior and golden flaky crust, delicious croissants that come together without a mixer!

See Also This Recipe:  Thousand Layer Bread

• Author: Catherine Zhang
• Prep Time: 60 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 Croissants 1x
• Category: Bread
• Method: Advanced
• Cuisine: French

Ingredients

Units MUS Scale 1x2x3x

Dough

• 500g Bread flour (3 3/4 cup)
• 55g Granulated sugar (1/4 cup)
• 5g Salt (1 1/2 tsp)
• 130g Water (1/2 cup 2 tsp), lukewarm
• 130g Whole milk (1/2 cup), lukewarm
• 50g Unsalted butter (I), softened (1/4 cup)
• 10g Instant yeast (2 1/4 tsp)

Butter Block

• 250g Unsalted butter (II), softened (1 cup 2 tbsp)

Glaze

• 2 tbsp Heavy or thickened cream
• 1 tsp Honey

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Instructions

Dough

1. Combine the flour, sugar, salt, and yeast in a large bowl, and mix to combine
2. Add the lukewarm water and milk to the flour mix until a shaggy dough forms
3. Transfer the dough to your work surface and knead for 5 minutes until it comes together
4. Add the softened butter and knead for another 5 to 10 minutes until the dough is supple and almost smooth
5. Grease a large bowl with oil and place the dough in the bowl
6. Cover with cling wrap and place it in the fridge to proof overnight, or a minimum of 6 hours

Butter Block

1. Fold a large sheet of baking paper into a 15 x 25cm (6 x 10″) rectangle
2. Place the butter in the center of the baking paper and fold up the rectangle to enclose the butter
3. Using a rolling pin roll the butter into the shape of the baking paper, making sure to get into the corners as well
4. Place the butter in the fridge to set

Assembly

1. Remove your butter from the fridge and allow it to soften until a pliable consistency, you should be able to bend the block without it snapping
2. Remove your dough from the fridge, dust your work surface with flour and roll it out into a rectangle large enough to enclose your butter block (see illustrated image above)
3. Fold the corners of the dough in and pinch the edges to fully enclose the butter in the dough
4. Flip the dough so the edges face the benchtop and roll the dough out into a 20 x 60cm (8 x 24″) rectangle
5. Perform a double fold by visually dividing the dough into fourths and folding the top and bottom forth towards the center line, then fold in half (see illustration above)
6. Roll the dough out into a 20 x 40cm (8 x 16″) rectangle, cover in cling wrap, and place in the fridge for 45 minutes
7. Remove from the fridge and roll it out into a 20 x 60cm (8 x 24″) rectangle
8. Perform a single fold by visually dividing the dough into thirds and folding the top and bottom third into the center (see illustration above)
9. Cover in cling wrap and place in the fridge for 45 minutes
10. Remove from fridge and roll into a 30 x 40 cm (12 x 16″) rectangle
11. Trim the edges and mark 10cm (4″) intervals on one side of the rectangle
12. Mark 5cm (2″) intervals on the other side of the rectangle
13. Using a ruler line up the first 10cm mark with the first 5cm mark, and slice with a sharp knife
14. Match that same 5cm mark with the next 10cm mark to cut out a triangle
15. Repeat until you have cut out 8 large triangles
16. Place the triangles on a baking tray and cover with cling wrap, place in the fridge to rest for 30 minutes
17. Once rested dust the excess flour off the triangles and roll from the wider end to the narrow end
18. Place the rolled croissants on a large lined baking tray, making sure the seam faces down
19. Allow them to proof in a cool room for 2 to 2 1/2 hours
20. The croissants are ready to be baked when they have expanded in size and have a slight wobble when the tray is shaken
21. Combine the cream and honey in a small bowl until well combined
22. Carefully brush the glaze onto the croissants
23. Preheat the oven to 200C/390F
24. Bake the croissants at 200C/390F for 2 minutes, then reduce the heat to 180C/350F and bake for a further 20 minutes, or until golden brown
25. Remove from the oven and cool for 15 minutes before enjoying!

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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