does any one know how to make croissant dough

if anybody in the forum knows how to make croissant dough pls post the recipe. i,ve searched several sites with no luck



4 ounces Granulated sugar
1 ounce Salt
1 ounce Dry milk powder
1 Egg
18 ounces Water – ice cold
1 teaspoon Vanilla extract
1 ounce Instant yeast
2 pounds Bread flour
30 ounces Unsalted butter – softened (1 lb. 14 oz.)
Egg wash:
5 fluid ounces Heavy cream
3 Eggs

Combine the sugar, salt, dry milk powder, egg, water and vanilla in a mixer bowl fitted with a dough hook. Stir until blended.

Add the yeast, flour and 2 ounces (60 grams) of the butter to the mixing bowl. Mix for 3 to 4 minutes on medium speed to make a smooth but soft dough.

Place the dough on a paper-lined sheet pan and refrigerate to chill thoroughly, approximately 30 minutes to one hour.

Mix the remaining butter in the bowl of a mixer fitted with the paddle on low speed until pliable and lump free, but still firm. Roll the butter into a 10-inch square (25 centimeters) between two sheets of plastic wrap or parchment paper. Keep the butter cold.

After the dough has chilled, place it on a lightly floured work surface and roll it into a rectangle, 11 inches (28 centimeter) by 21 inches (53 centimeter). Place the butter, which should have the same consistency as the dough, on the left side of the dough rectangle. Fold the side of the dough over the butter and press on the ends to seal them closed.

Place the dough with a folded edge parallel to the edge of the table and roll the dough length-wise until it is 1/2-inch (1.25-centimeter) thick. Fold dough into thirds, making a single book fold.

Refrigerate until dough is cold and firm, about 30 minutes to one hour. Roll the dough out into a rectangle approximately 1/2-inch thick, then fold into a double book fold. Cover well with plastic wrap and refrigerate.

Roll out and fold the dough into thirds, single book fold again. Refrigerator for one hour.

Position the dough with seamless side towards you and roll length-wise 15 inch wide (38 centimeter) and 1/8 inch thick (3 millimeter).

Using a pastry wheel, cut the dough lengthwise in half to obtain 2 strips. Cut the strips into uniform triangles approximately 7 1/2 inches long (19 centimeters) with a base width of 4 1/2 inches (11 centimeters).

Roll croissants from base to point, with the point tucked underneath the croissant, bend the ends toward the center. Place croissants on a paper-lined sheet pan. Cover and retard the croissants in refrigerator overnight.

Remove the croissants from the refrigerator and proof them until increased 70% in size. Place croissants in a proof box set to a maximum temperature of 80°F (26°C) with 80% humidity.

Combine the heavy cream and beaten eggs. Brush the proofed croissants with the egg wash. Bake at 425°F (220°C) until golden, approximately 18 to 20 minutes.

Yield: 35 Croissants, approximately 2 1/2 oz. (75g) each
Total dough weight: 5 pounds 8 ounces

“5 1/2 pounds”

NOTES : The flakiest croissants are made with the highest percentage of butter. This formula is among the richest with nearly 30% more butter than the Parisian Croissant formula. To complete the layering in only three turns, this formula uses a combination of the single-book fold and the double-book fold. For the best flavor development and to ease handling, retard this dough overnight before proofing and baking the finished products.



1 1/2 cups cold butter
3 cups all-purpose flour
1 1/2 cups all-purpose flour
1 package active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 teaspoon salt
1 egg
1/4-1/2 cup all-purpose flour
1 egg
1 tablespoon water or milk


Cut butter into 1/2-inch-thick slices. In a medium mixing bowl stir butter slices into the 3 cups flour till slices are coated and separated. Chill butter mixture while preparing the dough.

For dough, in a large mixing bowl stir together 1 1/2 cups flour and the yeast; set aside. In a medium saucepan heat and stir the milk, sugar, and salt till warm (120 to 130 degrees F.). Add the milk mixture to the flour mixture. Add 1 egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the chilled flour-butter mixture till the flour is well moistened (the butter will remain in large pieces).

Sprinkle a pastry board or pastry cloth with 1/4 cup flour. Turn the dough out onto the floured surface. With floured hands, gently knead the dough for 8 strokes. With a well-floured rolling pin, roll the dough into a 21x12-inch rectangle. (If necessary, sprinkle the surface of the dough with up to 1/4 cup flour to prevent sticking.) Fold dough crosswise into thirds to form a 12x7-inch rectangle. Loosely wrap in plastic wrap and chill for 1 to 1 1/2 hours in the refrigerator or 20 to 30 minutes in the freezer, or till dough is firm but not excessively stiff.

On a well-floured surface, roll dough into a 21x12-inch rectangle. Fold dough crosswise into thirds again and give dough a quarter-turn. Roll, fold, and turn twice more, flouring the surface as needed. (It is not necessary to chill dough between each rolling.) Place dough in a plastic bag. Seal bag, leaving room for the dough to expand. Chill dough for 4 to 24 hours.

To shape, cut dough crosswise into fourths. Wrap and return 3 portions to the refrigerator till ready to use. On a lightly floured surface, roll the fourth portion of dough into a 16x8-inch rectangle. Cut the rectangle crosswise in half to form 2 squares. Then cut each square diagonally in half to form 2 triangles. (You will have 4 triangles total from each rectangle.) Loosely roll up each triangle, starting from an 8-inch side and rolling toward the opposite point.

Repeat shaping with the remaining 3 portions of dough. Place croissants 4 inches apart on 2 ungreased large baking sheets, points down. Curve the ends to form crescent shapes. Cover and let rise in a warm place till nearly double (about 1 hour).

In a small mixing bowl beat 1 egg and 1 tablespoon water or milk. Lightly brush the egg mixture over croissants. Bake in a preheated 375° oven for about 15 minutes, or till golden brown. Remove from baking sheets; cool on a wire rack.

RASPBERRY CROISSANTS: Place 1 teaspoon of raspberry preserves on one 8-inch side of each croissant dough triangle and roll toward the opposite point. Proceed with the recipe.

CHOCOLATE CROISSANTS: Chop your favorite chocolate bar and place about 2 teaspoons along one 8-inch side of each croissant dough triangle and roll toward the opposite point. Proceed with the recipe.

SAVORY CROISSANTS: Roll up 1 thin slice ham and place on one side of each croissant dough triangle, or spread one side with 2 teaspoons of semisoft cheese with garlic and herbs, or 1 teaspoon cheese and 1 ham slice; roll toward the opposite point. Proceed with the recipe.

hi,KITCHEN WHITCH. thanks a lot for the recipe. i’ve been searching for the recipe for almost 3 weeks now. in my corner of the world baked products are very expensive and i thought why not make these yummy rolls myself! this is one recipe I WOULD MAKE OFTEN. THANKS ONCE AGAIN. AND ONE MORE THING. YOU ARE THE BEST COOK I’VE THE PLEASURE TO KNOW. :wink:

Thank you very much for the wonderful compliment.

I hope these recipes work well for you -

Kitchen Witch

ayiishath - I have another recipe for you to try -

What makes this roll different is the way it is layered with butter, and the distinctive shape. The trick is to get the butter elastic enough to roll out with the dough so that many layers are produced. I have several recipes for croissants, and no two agree on how the butter is to be handled. Some have you kneading the butter by hand under cold water (I tried it and it doesn’t work), and others simply avoid the problem by having you mix the butter with the dough, which is easy enough but does not produce a real croissant.

1 c milk 2 T sugar
1 T shortening 1 t salt
1 T yeast 1/3 c warm water
1/2 lb butter about 2-1/2 cups flour

Oven 400 deg F, about 12 minutes. About 16 large or 24 small rolls.


  1. Dissolve yeast in 1/3 cup warm water.

  2. Scald the milk and add shortening, sugar, and salt. Stir to melt the shortening and dissolve sugar and salt.

  3. Let cool until barely warm; then add the yeast-water and stir.

  4. Sift into a large bowl 2-1/2 cup flour. Spread it around with your hand to make a depression in the middle.

  5. Pour the liquid into the depression and stir gently only enough to barely wet all the flour. The idea is to exercise the flour as little as possible.

  6. After all the flour is wet, more or less, cover the bowl with plastic wrap and put into the refrigerator for several hours or overnight.


  1. Now comes the tricky part, layering the dough with butter. For this purpose, the dough and the butter need to be about the same plasticity. Hence the butter is going to have to warm up slightly from the temperature of the refrigerator.

  2. Take the butter out of the refrigerator about 30 minutes before you need to use it.

  3. Take out your rolling pin, a plastic bag, two pieces of waxed paper, and two pieces of plastic wrap, about 18 inches long each. Put one piece of waxed paper on a flat table or counter.

  4. Then flour your workspace, remove the dough from the refrigerator and dump it on the counter, divide it into two pieces, and put one piece back onto the vessel, cover, and put back into the refrigerator.

  5. Using your hand but exercising the dough as little as possible, flatten the dough into an elliptical shape, about 4 inches by 12 inches.

  6. Take one stick of butter out of its paper and put it onto the middle of the waxed paper. Laying the second piece of waxed paper on top of the butter, you beat it with the rolling pin until the butter is flat and elliptical in shape, about 4 inches by 8 inches.

  7. Handling it by means of the waxed paper, put the butter patty on top and at one end of the dough, such that 2/3 of it is covered by butter. Then you fold the uncovered part of the dough over half the butter, and then fold the other end of the dough over half-way, making a layered structure with three layers of dough and two of butter.

  8. Making sure that there is adequate flour beneath it to avoid sticking to the counter, flatter the dough again until it is about 4x12, but now the long axis is 90 deg F from what it was the first time.

  9. Do the three-layer fold again and press out again. Repeat until you cannot shape it by hand any longer; then you may use the roller. Be careful to keep the counter floured so that the dough does not stick. Pretty soon the dough will be impossible to work further, and should be wrapped with the plastic wrap, put into the plastic bag, and placed in the refrigerator.

  10. Now do the same with the remaining half of the dough, putting it in the plastic bag with the first half. The dough must relax in the refrigerator for a couple of hours or overnight.


  1. Take out rolling pin, pizza cutter, and two baking sheets, and flour your work space.

  2. Remove one of the lumps of dough from the refrigerator and place on workspace.

  3. Spread by hand-pressing, making sure that dough does not stick to the counter. After the handwork, use the rolling pin and roll into as large a circular piece as you can. Always roll away from the middle of the dough. Make as round as possible.

  4. With the pizza cutter, cut into 8-12 triangular pieces, spread them some more with the rolling pin, and roll them into the characteristic roll, beginning at the large end. Curl the ends to achieve the crescent shape, and place on the baking sheet.

  5. Cover with dishcloth, and let rise for about an hour. (Can go immediately into the oven, for breakfast.)

  6. Bake at 375 deg F, about 16 minutes. Watch carefully…


Kitchen Witch