How to Make Laminated Dough for Croissants, Step by Step

This yeasted All-Butter Croissant Dough can be used as a foundation for all kinds of pastries, from the traditional, like Classic Croissants and Pain au Chocolat, to more unique, like a Braided Croissant Loaf or Miso-Caramel Apple Danishes. No matter the pastry, the key to distinct, crispy layers is keeping the dough, and the butter block encased within it, cold. A bench scraper is a helpful tool here — its wide, flat edge makes it ideal for shaping and moving the butter block without subjecting it to the heat of your hands.

Here, we'll show you step by step how to make your own laminated dough. For exact ingredient amounts, please check out the recipe itself.

Step 1: Make the base dough

Start out by making the yeasted dough that forms the foundation for this laminated dough. You'll stir together the dry ingredients — flour, sugar, and salt — and then proof yeast in the bowl of a stand mixer and melt a bit of butter. Stir milk and the melted butter into the yeast mixture, then use the mixer to incorporate the dry ingredients into a smooth, elastic dough. Shape dough into a flat ball; place on a lightly floured large plate. Wrap tightly in plastic wrap; refrigerate at least 2 hours (or up to overnight for more flavor).

Step 2: Shape the butter

Place 1 1/2 cups cold butter between two sheets of parchment paper; let stand at room temperature for 10 minutes. Using a rolling pin, pound butter to flatten and soften slightly. Removing and replacing parchment as needed, use a bench scraper and a rolling pin to shape the butter into a 7 1/2-inch square block of even thickness. Refrigerate between sheets of parchment paper for 15 minutes.

Step 3: Place butter block on dough

Unwrap the chilled croissant dough and transfer to a lightly floured surface. Lightly flour the top of the dough. Roll into a 12-inch square; brush off excess flour. Remove the top sheet of parchment paper from the butter block. Using the bottom sheet of parchment paper as handles and turning the butter block 45 degrees, flip the butter onto the middle of the dough square. (Butter will be in a diamond shape, leaving the corners of the dough square exposed.) Remove the parchment paper.

Step 4: Roll out dough corners

Using a rolling pin and starting at the edge of the butter block, roll each dough corner away from the center until it is 8 inches long (about 1/16-inch thick), flouring as needed. Brush off excess flour.

Step 5: Cover butter block with a corner of dough

Fold one elongated dough corner up and over the butter block, stretching gently into a square to fully cover the butter.

Step 6: Finish covering butter block with corners of dough

Repeat with remaining dough corners, creating four layers of thinly stretched dough covering the butter block.

Step 7: Use rolling pin to help disperse butter

Lightly flour your work surface if needed. Press a rolling pin across the dough to create trenches, evenly dispersing the butter. Roll the dough into a smooth 24- x 12-inch rectangle.

Step 8: Fold, roll, and repeat

Starting with one short side, fold the dough into thirds, like a letter. Transfer to a lightly floured baking sheet. Cover tightly with plastic wrap and refrigerate until firm, about 45 minutes. Repeat the rolling, folding, and chilling process two times. Proceed with making Classic Croissants — or go for Pain au Chocolat, Braided Croissant Loaf, or Miso-Caramel Apple Danishes.