French · Breads & baking

Butter croissants

Name: Butter croissants
Prep time: 1 h 30 min
Cook time: 22 min
Total time: 19 h 52 min
Yield: 12 croissants
Cuisine: French
Ingredients: 4 cups plus 2 tablespoons (500 grams) all-purpose flour; 1/4 cup (50 grams) granulated sugar; 2 teaspoons fine sea salt; 2 1/4 teaspoons instant yeast; 1 1/4 cups (300 grams) cold whole milk; 3 tablespoons (42 grams) unsalted butter, softened; 1 1/4 cups (285 grams) European-style unsalted butter, cold, for laminating; 1 large egg beaten with 1 tablespoon water, for washing

Classic crescent pastries with crisp caramelized shells, visible honeycomb layers, and a rich butter aroma.

About 19 hr 55 minTotal

About 1 hr 55 minActive

$$Cost

AdvancedDifficulty

Makes 12 croissants

Equipment

Rolling pin
A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 12 croissants

4 cups plus 2 tablespoons (500 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
2 teaspoons fine sea salt
2 1/4 teaspoons instant yeast
1 1/4 cups (300 grams) cold whole milk
3 tablespoons (42 grams) unsalted butter, softened
1 1/4 cups (285 grams) European-style unsalted butter, cold, for laminating
1 large egg beaten with 1 tablespoon water, for washing

Instructions

Day one, mix flour, sugar, salt, yeast, cold milk, and softened butter into a firm dough. Knead 4 to 5 minutes only until smooth, flatten into a 10-inch square, wrap, and refrigerate at least 4 hours or overnight.
Arrange the cold laminating butter between parchment sheets and pound, then roll, into an even 7-inch square. Chill until cold but bendable: dough and butter should have similar firmness so the butter neither shatters nor squeezes out.
Roll dough into an 11-inch square, set the butter diagonally on it, fold the dough corners over like an envelope, and pinch every seam closed. Roll gently into an 8-by-24-inch rectangle, brushing away loose flour. Fold in thirds like a letter, wrap, and chill 30 minutes.
Turn the dough 90 degrees and repeat the 8-by-24-inch roll and letter fold twice more, chilling 30 minutes after each fold. If the butter softens or resists, stop and chill; forcing warm dough destroys distinct layers. After the third fold, refrigerate at least 2 hours or overnight.
Roll chilled dough to a 10-by-40-inch rectangle about 1/8 inch thick, trim the edges, and cut 12 long triangles. Cut a 1/2-inch notch in each base, stretch gently, and roll toward the point without crushing the layers. Place point-side down on and curve the ends slightly.
Cover loosely and proof 2 to 3 hours in a room no warmer than 78°F, until visibly expanded, delicate, and jiggly when the pan moves; hot proofing melts the butter. Brush lightly with egg wash, avoiding cut edges. This is the batch's one true project: a two-day schedule, precise butter temperature, three laminating folds, shaping, and proof judgment are intrinsic rather than optional flourish.
Bake at 400°F for 10 minutes, reduce to 375°F without opening the door, and bake 10 to 15 minutes more until evenly deep golden, including the sides and seams. Cool 20 minutes. Pale croissants are usually underbaked inside; expect some butter on the pan, but a large pool signals underproofing or broken lamination.

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From the table

About this recipe

Croissants belong to French viennoiserie: a yeasted dough transformed by repeated layers of butter and folding. The form has Central European antecedents, while the laminated, buttery pastry recognized today developed in France.

Croissants belong to the French viennoiserie tradition: yeasted pastry made bread-like by fermentation and pastry-like by layers of butter. Their familiar crescent is only the outward sign of the real achievement—many distinct dough-and-butter layers that lift into a crisp shell and airy honeycomb. This is intentionally a special-occasion learning bake, not an everyday recipe disguised by a short prep estimate. This Kwilt version follows the reviewed household adaptation: Synthesize the two strongest large-review methods around three folds, explicit temperature checkpoints, and reliable visual proof cues, while openly retaining croissants as this batch's sole specialist project.

Sources

Dinner does not stop at the recipe