Croissants from Scratch – Small Batch (4–6 pieces)

Name: Croissants from Scratch – Small Batch (4–6 pieces)
Ingredients: 250 g All-purpose flour; 180 g (for dough) + 140 g (for butter block) Cold unsalted butter (European-style, 82% fat); 120 ml Cold whole milk; 7 g (1 packet) Active dry yeast; 25 g Granulated sugar; 6 g Salt; 1 large + 1 tbsp water Egg (for egg wash)

A recipe from the Bmarchai Recipes collection.

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Croissants from Scratch – Small Batch (4–6 pieces)

Nutrition (per serving)

320Calories

6 gProtein

36 gCarbs

18 gFat

4 gSugar

400 mgSalt

Ingredients

250 g All-purpose flour
180 g (for dough) + 140 g (for butter block) Cold unsalted butter (European-style, 82% fat)
120 ml Cold whole milk
7 g (1 packet) Active dry yeast
25 g Granulated sugar
6 g Salt
1 large + 1 tbsp water Egg (for egg wash)

Method

Day 1 – Dough: Dissolve yeast and 1 tsp sugar in warm milk (not hot). Let sit 5–10 min until foamy.
In bowl mix flour, remaining sugar, salt. Cut 40 g cold butter into small cubes → rub into flour until sandy.
Add yeast mixture → mix until shaggy dough forms. Knead 1–2 min (it will be sticky). Shape into rectangle, wrap, refrigerate 2 hours.
Day 1 – Butter block: Place 140 g cold butter between two sheets of parchment. Pound/roll into 20×15 cm rectangle. Refrigerate.
Day 1 – Lamination (3 turns): Roll dough into 30×20 cm rectangle. Place butter block in center → fold dough over like envelope. Roll to 60×20 cm → fold into thirds (letter fold). Wrap & chill 1 hour. Repeat roll & fold 2 more times (3 total turns), chilling 1 hour between each. After last turn, chill overnight.
Day 2 – Shape: Roll chilled dough to 60×30 cm. Trim edges → cut into 4–6 triangles (base ~12 cm, height ~30 cm).
Make small cut at base of each triangle → roll tightly from base to tip. Curve ends to form crescent.
Place on parchment-lined tray, cover loosely, proof at room temp 2–3 hours until puffy.
Preheat oven 200°C (400°F). Brush with egg wash.
Bake 15–20 min until deep golden. Cool on rack 10 min.
Serve warm. Freeze extra shaped (unbaked) croissants for later baking.