![All-Butter Croissant Dough](https://cdn.statically.io/img/www.foodandwine.com/thmb/zYI1NSCXcAnUxduC7Qi15UpAKFo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/all-butter-croissant-dough-FT-RECIPE0920-5be9060837ce47c2b6f3de48f34dc186.jpg)
The key to bakery-perfect croissants with distinct, crispy layers is keeping the dough and the butter block encased within it nice and cold. This recipe calls for European butter, which produces especially rich, delicious croissants and is vital in creating their signature flaky texture. That's because European butter contains more butterfat and less water, so it's more pliable than standard butter. As you roll out your dough, the butter block stays relatively flexible, allowing for smooth, even layers that remain fully enclosed in the yeasted dough instead of crumbling and breaking. Simply put, more butterfat means less frustration.
The best part? This croissant dough recipe isn't only delicious for making homemade croissants. It's perfect for tons of other dessert recipes that call for laminated dough. Think Danishes, puff pastries, sticky buns, pain au chocolat, the list goes on.
Notes from the Food & Wine Test Kitchen
Maintaining the butter temperature at the right temperature can make or break this croissant dough recipe. If it's too warm, it risks melting into the dough, which wouldn't result in the crisp, flaky layers you're looking for. If needed, check the butter's temperature before starting with the lamination process; it should be around 55ºF.
Make ahead
The butter block (step three) can be wrapped tightly in plastic wrap and refrigerated for up to two weeks. Let stand at room temperature until pliable, about 10 minutes, before starting lamination.
Ingredients
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4 cups all-purpose flour (about 17 ounces), plus more as needed
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1/4 cup plus 1 teaspoon granulated sugar, divided
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2 1/2 teaspoons fine sea salt
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2/3 cup warm water (100°F to 110°F)
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1 tablespoon active dry yeast (from 2 [1/4-ounce] envelopes)
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1 1/2 cups plus 3 tablespoons cold unsalted European-style butter (such as Échiré) (13 1/2 ounces), divided
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1/2 cup whole milk
Directions
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Stir together flour, 1/4 cup sugar, and salt in a medium bowl; set aside. Stir together 2/3 cup warm water, yeast, and remaining 1 teaspoon sugar in the bowl of a stand mixer fitted with a dough hook. Let stand until foamy, about 5 minutes. Meanwhile, place 3 tablespoons butter in a microwavable bowl, loosely cover with a paper towel, and microwave on high until melted, about 30 seconds. (Keep remaining butter refrigerated.)
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Add melted butter and milk to yeast mixture. With mixer running on low speed, gradually add flour mixture to yeast mixture, beating until dry ingredients are incorporated, about 6 minutes. Increase speed to medium-low and beat until dough is smooth, elastic, and tacky, about 8 minutes. Shape dough into a ball; flatten slightly. Place dough on a lightly floured large plate; wrap tightly in plastic wrap. Refrigerate at least 2 hours or up to 8 hours or overnight for more flavor.
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Place remaining 1 1/2 cups cold butter between two sheets of parchment paper; let stand at room temperature 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 butter into a 7 1/2-inch square block of even thickness. Refrigerate between sheets of parchment paper 15 minutes.
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Unwrap chilled dough and transfer to a lightly floured surface. Lightly flour top of dough. Roll into a 12-inch square; brush off excess flour. Remove and discard top sheet of parchment paper from butter block. Using bottom sheet of parchment paper as handles and turning butter block 45 degrees, flip butter onto middle of dough square. (Butter will be in a diamond shape, leaving corners of dough square exposed.) Remove and discard parchment paper. Using a rolling pin and starting at edge of 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. Fold one elongated dough corner up and over butter block, stretching gently into a square to fully cover butter. Repeat with remaining dough corners, creating four layers of thinly stretched dough covering butter block.
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Lightly flour work surface if needed. Press rolling pin across dough to create trenches, evenly dispersing butter. Roll dough into a smooth 24 by 12-inch rectangle. Starting with one short side, fold 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 rolling, folding, and chilling process two times. Proceed with making Classic Croissants.