Nepedia

Laminated butter croissants

By Nepedia

Four letter folds create alternating dough and butter layers.

Six whole golden laminated croissants cool on a wire rack.
Makes
24 croissants
Heat
220°C → 175°C
Baking time
15 min + 10–15 min
Cuisine / style
France

Reduce after the first 15 min.

Explore variations · 1 →Jump to ingredients & method ↓
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Laminated butter croissants

Makes
24 croissants
Heat
220°C → 175°C
Baking time
15 min + 10–15 min
Cuisine / style
France

Reduce after the first 15 min.

France · Laminated pastries

Laminated butter croissants

Four letter folds create alternating dough and butter layers.

Method

  1. 01 · Sponge

    During block preparation

    Use: Sponge group

    Mix; rest while making block.

    Ready when: Combined

    Pastry chef stirs a thick pale sponge mixture in a steel bowl.
    01 SpongeMix the sponge and let it rest while you prepare the butter block.

  2. 02 · Block

    30 min

    Use: Block group

    Paddle just smooth; form 20 cm square; wrap and chill.

    Ready when: Cool, flexible

    Hands square a pale butter block on parchment with a bench scraper.
    02 BlockShape the butter mixture into a flat square, wrap and chill.

  3. 03 · Dough

    5 min knead; 30 min chill

    Use: Sponge + Final dough

    Combine; knead, adding reserve flour only if sticky. Form 23 cm square; wrap and chill.

    Ready when: Smooth, elastic

    Chef shapes the smooth croissant dough into a square before wrapping.
    03 DoughMake a smooth dough, flatten it into a square and chill.

  4. 04 · Enclose

    Before turns

    Use: Dough; block

    Roll dough 30 cm square. Centre block diagonally; bring corners over butter; dampen and seal seams.

    Ready when: Butter enclosed

    Hands close the dough envelope around a square butter block.
    04 EncloseFold the dough corners over the butter and seal the seams.

  5. 05 · Turns 1–2

    30 min chill

    Use: Packet

    Roll 51 × 25 cm; brush off flour; fold in thirds. Rotate 90°; repeat. Wrap; chill.

    Ready when: Straight, aligned edges

    Chef folds one third of a rectangular croissant dough sheet over the centre.
    05 Turns 1–2Roll into a rectangle and fold in thirds; repeat, then chill.

  6. 06 · Turns 3–4

    At least 1 h or overnight

    Use: Packet

    Repeat two roll-and-third-fold cycles. Wrap; chill.

    Ready when: Four turns total

    Chef places the wrapped folded croissant dough into a refrigerator.
    06 Turns 3–4Complete the remaining two turns, then wrap and chill the dough.

  7. 07 · Cut

    12 triangles per half

    Use: Dough

    Halve; keep one half chilled. Roll each half 33 × 46 cm; trim edges. Cut a 3-by-2 grid, then diagonal triangles.

    Ready when: Clean cuts

    Hands cut a rectangular laminated dough sheet into a grid of twelve triangles.
    07 CutCut each half of the rolled dough into twelve triangles.

  8. 08 · Shape

    30 min

    Use: Triangles

    Stretch gently; notch base 2.5 cm. Roll base to tip; tip underneath. Curve; cover on trays and chill.

    Ready when: Tips secured

    Hands roll a croissant triangle toward its point beside two shaped crescents.
    08 ShapeRoll each triangle from its notched base and tuck the tip underneath.

  9. 09 · Proof

    60–90 min

    Use: Croissants

    Keep covered at room temperature; preheat near end.

    Ready when: Expanded; indentation remains

    Chef gently checks a puffy unbaked croissant among six on a lined tray.
    09 ProofProof until the croissants expand and a gentle indentation remains.

  10. 10 · Bake

    Cool 20 min

    Use: Wash; croissants

    Whisk wash; brush. Bake 15 minutes at 220°C, then 10–15 at 175°C; rack-cool.

    Ready when: Deep gold; no raw overlap

    Six whole golden laminated croissants cool on a wire rack.
    10 BakeBake until deeply golden and let the croissants cool on a rack.

What to look for

StageLook / feel forNeeds attention
RollingButter bends with doughHard fragments or oily smears
BakeBrown layers at overlapsPale raw seams

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Butter cracksBlock too coldPause briefly until pliableMatch dough/block firmness
Butter smearsDough too warmChill before rollingWork in cool intervals
Poor layersExtra turns or crushed edgesKeep next batch to four turnsUse sharp cuts

Optional flavour extract is omitted. Follow the quantities, temperatures and resting times together.

Ingredient choices & substitutions
IngredientSpecified typeBrandStatus
FlourUnbleached all-purposeKing ArthurSpecified product
ButterUnsalted, firm but flexibleNoneFunctional requirement
Milk powderBaker’s Special Dry Milk or nonfat dry milkKing ArthurSource alternatives
IngredientAlternative / ratioAdjust handlingLikely outcome
Special dry milkNonfat dry milkEqual 56 g weightDisperse lumpsSource-listed alternative
Butter brandUnsalted block butterEqual weightMatch pliability, not fridge time aloneLayering depends on firmness; spreadable blends unsuitable

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

McKenney uses an egg-free milk dough, three turns and a final chilled proof. Reid’s egg-and-water dough uses four turns. Keep each complete process together; the companion tutorial is the same developer, not another independent formula.

Cook / recipeUseWhat differs
Susan ReidKing Arthur BakingBaker’s CroissantsSelected quantities, initial dough, shaping dimensions and bake schedule · Current credited recipeEgg-and-water dough; four turns
Susan ReidKing Arthur BakingMaking Baker’s CroissantsLamination procedure, readiness and troubleshooting · Same-developer companion; not independentEarlier formula version differs slightly
Sally McKenneySally’s BakingHow to Make CroissantsComparison; temperature handling · Credits Joy of Baking, Food & Wine/Fine Cooking and Epicurious; independence unresolvedMilk dough; three turns; 16 croissants

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

King Arthur Baking

Recipe

Laminated butter croissants

Four letter folds create alternating dough and butter layers.

How do I make it?

  1. Start the dough

    During block preparation

    Mix the eggs-and-water mixture, sugar, flour and yeast listed under Sponge. Let this starter mixture rest while you make the butter block.

    Pastry chef stirs a thick pale sponge mixture in a steel bowl.
    Mix the sponge and let it rest while you prepare the butter block.

    Ready when: Combined

  2. Make the butter block

    30 min

    Use the mixer paddle to combine the block butter, salt and flour just until smooth. Shape into a 20 cm square, wrap and chill for 30 minutes; it should be cool but still bendable.

    Hands square a pale butter block on parchment with a bench scraper.
    Shape the butter mixture into a flat square, wrap and chill.

    Ready when: Cool, flexible

  3. Finish the dough

    5 min knead; 30 min chill

    Mix the starter mixture with the final dough ingredients and knead for 5 minutes, adding reserve flour only if sticky. Shape the smooth, stretchy dough into a 23 cm square. Wrap and chill for 30 minutes.

    Chef shapes the smooth croissant dough into a square before wrapping.
    Make a smooth dough, flatten it into a square and chill.

    Ready when: Smooth, elastic

  4. Wrap the butter

    Before turns

    Roll the dough into a 30 cm square and put the butter block diagonally in the centre. Bring the dough corners over the butter, dampen the seams and press them shut so the butter is completely enclosed.

    Hands close the dough envelope around a square butter block.
    Fold the dough corners over the butter and seal the seams.

    Ready when: Butter enclosed

  5. Fold twice

    30 min chill

    Roll the packet to 51 × 25 cm, brush off loose flour and fold into thirds like a letter. Turn it 90° and repeat, keeping the edges straight and lined up. Wrap and chill for 30 minutes.

    Chef folds one third of a rectangular croissant dough sheet over the centre.
    Roll into a rectangle and fold in thirds; repeat, then chill.

    Ready when: Straight, aligned edges

  6. Fold twice more

    At least 1 h or overnight

    Repeat the same rolling and folding into thirds two more times, making four folds in total. Wrap and chill for at least 1 hour or overnight.

    Chef places the wrapped folded croissant dough into a refrigerator.
    Complete the remaining two turns, then wrap and chill the dough.

    Ready when: Four turns total

  7. Cut triangles

    12 triangles per half

    Cut the dough in half and keep one half chilled while you work. Roll each half to 33 × 46 cm, trim the edges and cut into a grid of 3 columns and 2 rows. Cut each rectangle diagonally to make 12 triangles per half.

    Hands cut a rectangular laminated dough sheet into a grid of twelve triangles.
    Cut each half of the rolled dough into twelve triangles.

    Ready when: Clean cuts

  8. Roll the croissants

    30 min

    Gently stretch each triangle and cut a 2.5 cm notch in its base. Roll from base to tip, leaving the tip underneath, and curve the ends. Cover on trays and chill for 30 minutes so the tips stay secured.

    Hands roll a croissant triangle toward its point beside two shaped crescents.
    Roll each triangle from its notched base and tuck the tip underneath.

    Ready when: Tips secured

  9. Let them rise

    60–90 min

    Keep covered at room temperature for 60–90 minutes, until expanded and a light finger dent remains. Heat the oven to 220°C near the end.

    Chef gently checks a puffy unbaked croissant among six on a lined tray.
    Proof until the croissants expand and a gentle indentation remains.

    Ready when: Expanded; indentation remains

  10. Bake

    Cool 20 min

    Whisk the wash egg and water together and brush over the croissants. Bake for 15 minutes at 220°C, then 10–15 minutes at 175°C, until deep gold with no raw dough where layers overlap. Cool on a rack for 20 minutes.

    Six whole golden laminated croissants cool on a wire rack.
    Bake until deeply golden and let the croissants cool on a rack.

    Ready when: Deep gold; no raw overlap

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Butter cracksBlock too coldPause briefly until pliable Match dough/block firmness
Butter smearsDough too warmChill before rolling Work in cool intervals
Poor layersExtra turns or crushed edgesKeep next batch to four turns Use sharp cuts
Useful recipe notes

Optional flavour extract is omitted. Follow the quantities, temperatures and resting times together.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Laminated butter croissants at a glance

Makes
24 croissants
Heat
220°C → 175°C
Baking time
15 min + 10–15 min
Cuisine / style
France
Leavening
Yeast
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Granulated sugar13 g1.8%
All-purpose flour362 g50.3%
Instant yeast7 g1%
Unsalted butter425 g59%
Table salt4.5 g0.6%
All-purpose flour60 g8.3%
Unsalted butter28 g3.9%
Sugar37 g5.1%
All-purpose flour298 g41.4%
Nonfat dry milk56 g7.8%
Table salt16 g2.2%

Chocolate-orange croissant rolls

Makes
12 pastries
Heat
200°C conventional
Baking time
22–25 min per tray; 44–50 min total
Cuisine / style
France

200°C conventional; bake six rolls at a time and keep the second ready tray refrigerated.

France · Laminated butter croissants

Chocolate-orange croissant rolls

Rectangular laminated pastries filled with dark chocolate and flavoured with orange zest. Plan for two long refrigerator rests before shaping.

Method

  1. 01 · Mix the dough and leave for one hour

    68–75 min

    Use: Plain flour; Water; Granulated sugar; Fine salt; Instant dried yeast; Unsalted butter for the dough; Finely grated orange zest; Oil for the bowl

    Mix the dough flour, water, sugar, salt, yeast, 38 g softened butter and orange zest until combined. Knead gently for 3–5 minutes, just until smooth. Put in a bowl lightly coated with the separate oil, cover and leave at 22–24°C for 60 minutes.

    Ready when: The dough is cohesive and puffy; it need not reach full gluten development.

    The pastry chef lifts a cover from one modest orange-zest dough batch in a steel bowl.
    01 Chocolate-orange croissant rollsMix the orange-zest dough and leave it covered until puffy.

  2. 02 · Chill the dough for the first 8–12 hours

    480–720 min

    Use:

    Gently flatten the dough into a thick square, wrap and refrigerate at 4°C or below for 8–12 hours.

    Ready when: The dough is cold throughout and firm enough to roll.

    One thick unlaminated dough square is enclosed in clear wrap.
    02 Chocolate-orange croissant rollsFlatten, wrap and chill the dough square.

  3. 03 · Enclose butter; make one letter and one book fold

    30–45 min

    Use: Unsalted butter for layering; Flour for rolling

    Pound the 227 g layering butter between sheets of baking paper into a 16 cm square. It should bend without cracking or greasiness. Lightly flour the worktop and roll the dough to a 24 cm square. Set the butter diagonally in the centre, fold the dough corners over it and seal. Roll to 20×40 cm, brush off flour and fold the short ends in thirds like a letter. Turn 90 degrees and roll to 20×40 cm again. Bring both short edges to the middle without overlapping, then close the packet in half like a book. Chill briefly if butter starts to soften or crack.

    Ready when: One butter block remains enclosed; the packet has exactly one letter fold and one book fold.

    The chef closes the book fold of one cool laminated packet.
    03 Chocolate-orange croissant rollsEnclose the butter, then complete one letter fold and one book fold.

  4. 04 · Chill the folded packet for another 8–12 hours

    480–720 min

    Use:

    Wrap the packet and refrigerate at 4°C or below for another 8–12 hours.

    Ready when: The layers are cold and the dough is relaxed before final rolling.

    One cool folded laminated packet is wrapped on a small steel tray.
    04 Chocolate-orange croissant rollsWrap the laminated packet and chill again.

  5. 05 · Cut twelve rectangles and enclose chocolate

    25–30 min

    Use: Flour for rolling; Dark chocolate

    Line two 30×40 cm trays. Roll the cold dough to 32×45 cm, about 5–6 mm thick, using light flour dustings. Cut into four columns by three rows to make twelve 8×15 cm rectangles. Divide the chocolate into twelve 15 g portions. Place a portion in a narrow strip near one 8 cm edge of each rectangle, leaving 1 cm clear at both ends. Roll toward the opposite short edge and place seam-side down, six per tray.

    Ready when: There are 12 neat rectangular rolls, each with an equal chocolate filling and a secured bottom seam.

    Twelve small rectangular chocolate rolls are arranged six per lined tray.
    05 Chocolate-orange croissant rollsCut twelve rectangles, fill equally with chocolate and roll seam-side down.

  6. 06 · Proof; hold the second ready tray cold

    90–150 min

    Use:

    Cover loosely and leave at 20–24°C for 90–150 minutes, away from direct heat. Heat the oven to 200°C conventional during the final 20 minutes. When both trays are ready, refrigerate the second while the first bakes.

    Ready when: The rolls are visibly puffy and tremble slightly when the tray is nudged; butter is not leaking.

    The chef checks two trays of puffy rectangular rolls before sequential baking.
    06 Chocolate-orange croissant rollsProof until puffy and hold the second tray cool while the first bakes.

  7. 07 · Brush and bake the two trays sequentially

    44–50 min

    Use: Beaten egg for brushing; Water for the egg wash

    Mix the wash egg and water. Brush the tops lightly, keeping wash off the cut layered edges. Bake the first tray for 22–25 minutes, then bake the second for the same range. Lift a roll carefully to check its base.

    Ready when: The tops and bases are golden brown and the visible pastry layers are dry and separated, with no pale dough seam.

    One of six golden rolls is lifted to check its baked base; the second tray is held cool off camera.
    07 Chocolate-orange croissant rollsBake each tray until the layers and bases are golden.

  8. 08 · Glaze lightly and cool

    33–35 min

    Use: Smooth apricot jam; Water for the glaze

    Warm the apricot jam with its water until smooth. Brush a thin layer over the warm rolls and transfer to racks. Cool for at least 30 minutes before serving.

    Ready when: The glaze is thin and clear; the layers have set and the chocolate is no longer scalding.

    Twelve golden rectangular pastries are lightly glazed on two cooling racks.
    08 Chocolate-orange croissant rollsBrush a thin apricot glaze over the warm rolls, then cool.

What to look for

StageLook / feel forNeeds attention
Mix the dough and leave for one hourThe dough is cohesive and puffy; it need not reach full gluten development.
Chill the dough for the first 8–12 hoursThe dough is cold throughout and firm enough to roll.
Enclose butter; make one letter and one book foldOne butter block remains enclosed; the packet has exactly one letter fold and one book fold.
Chill the folded packet for another 8–12 hoursThe layers are cold and the dough is relaxed before final rolling.
Cut twelve rectangles and enclose chocolateThere are 12 neat rectangular rolls, each with an equal chocolate filling and a secured bottom seam.
Proof; hold the second ready tray coldThe rolls are visibly puffy and tremble slightly when the tray is nudged; butter is not leaking.
Brush and bake the two trays sequentiallyThe tops and bases are golden brown and the visible pastry layers are dry and separated, with no pale dough seam.
Glaze lightly and coolThe glaze is thin and clear; the layers have set and the chocolate is no longer scalding.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Butter squeezes out during rolling.The butter is too warm or the packet is being forced.Stop, wrap and chill until cool and pliable again.Keep butter and dough at similar firmness and roll gradually.
The baked centres have a dense pale seam.The rolls were underproofed or baking stopped too early.Return pale pastries to the oven until their bases and seams are cooked.Wait for the puffy proof cue and inspect a base near the end of baking.

Storage: Keep covered in a cool dry place for up to 2 days, or freeze for up to 1 month. Reheat briefly in a moderate oven to crisp the layers.; Contains: wheat, milk, egg, soy or nuts if present in the chocolate.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe
Cook / recipeUseWhat differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Nepedia
One whole chocolate roll and two matching halves show flaky pastry and a dark chocolate centre.
Chocolate-orange croissant rolls, cooled and lightly glazed.

Recipe

Chocolate-orange croissant rolls

Rectangular laminated pastries filled with dark chocolate and flavoured with orange zest. Plan for two long refrigerator rests before shaping.

How do I make it?

  1. Mix the dough and leave for one hour

    68–75 min

    Mix the dough flour, water, sugar, salt, yeast, 38 g softened butter and orange zest until combined. Knead gently for 3–5 minutes, just until smooth. Put in a bowl lightly coated with the separate oil, cover and leave at 22–24°C for 60 minutes.

    The pastry chef lifts a cover from one modest orange-zest dough batch in a steel bowl.
    Mix the orange-zest dough and leave it covered until puffy.

    Ready when: The dough is cohesive and puffy; it need not reach full gluten development.

  2. Chill the dough for the first 8–12 hours

    480–720 min

    Gently flatten the dough into a thick square, wrap and refrigerate at 4°C or below for 8–12 hours.

    One thick unlaminated dough square is enclosed in clear wrap.
    Flatten, wrap and chill the dough square.

    Ready when: The dough is cold throughout and firm enough to roll.

  3. Enclose butter; make one letter and one book fold

    30–45 min

    Pound the 227 g layering butter between sheets of baking paper into a 16 cm square. It should bend without cracking or greasiness. Lightly flour the worktop and roll the dough to a 24 cm square. Set the butter diagonally in the centre, fold the dough corners over it and seal. Roll to 20×40 cm, brush off flour and fold the short ends in thirds like a letter. Turn 90 degrees and roll to 20×40 cm again. Bring both short edges to the middle without overlapping, then close the packet in half like a book. Chill briefly if butter starts to soften or crack.

    The chef closes the book fold of one cool laminated packet.
    Enclose the butter, then complete one letter fold and one book fold.

    Ready when: One butter block remains enclosed; the packet has exactly one letter fold and one book fold.

  4. Chill the folded packet for another 8–12 hours

    480–720 min

    Wrap the packet and refrigerate at 4°C or below for another 8–12 hours.

    One cool folded laminated packet is wrapped on a small steel tray.
    Wrap the laminated packet and chill again.

    Ready when: The layers are cold and the dough is relaxed before final rolling.

  5. Cut twelve rectangles and enclose chocolate

    25–30 min

    Line two 30×40 cm trays. Roll the cold dough to 32×45 cm, about 5–6 mm thick, using light flour dustings. Cut into four columns by three rows to make twelve 8×15 cm rectangles. Divide the chocolate into twelve 15 g portions. Place a portion in a narrow strip near one 8 cm edge of each rectangle, leaving 1 cm clear at both ends. Roll toward the opposite short edge and place seam-side down, six per tray.

    Twelve small rectangular chocolate rolls are arranged six per lined tray.
    Cut twelve rectangles, fill equally with chocolate and roll seam-side down.

    Ready when: There are 12 neat rectangular rolls, each with an equal chocolate filling and a secured bottom seam.

  6. Proof; hold the second ready tray cold

    90–150 min

    Cover loosely and leave at 20–24°C for 90–150 minutes, away from direct heat. Heat the oven to 200°C conventional during the final 20 minutes. When both trays are ready, refrigerate the second while the first bakes.

    The chef checks two trays of puffy rectangular rolls before sequential baking.
    Proof until puffy and hold the second tray cool while the first bakes.

    Ready when: The rolls are visibly puffy and tremble slightly when the tray is nudged; butter is not leaking.

  7. Brush and bake the two trays sequentially

    44–50 min

    Mix the wash egg and water. Brush the tops lightly, keeping wash off the cut layered edges. Bake the first tray for 22–25 minutes, then bake the second for the same range. Lift a roll carefully to check its base.

    One of six golden rolls is lifted to check its baked base; the second tray is held cool off camera.
    Bake each tray until the layers and bases are golden.

    Ready when: The tops and bases are golden brown and the visible pastry layers are dry and separated, with no pale dough seam.

  8. Glaze lightly and cool

    33–35 min

    Warm the apricot jam with its water until smooth. Brush a thin layer over the warm rolls and transfer to racks. Cool for at least 30 minutes before serving.

    Twelve golden rectangular pastries are lightly glazed on two cooling racks.
    Brush a thin apricot glaze over the warm rolls, then cool.

    Ready when: The glaze is thin and clear; the layers have set and the chocolate is no longer scalding.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Butter squeezes out during rolling.The butter is too warm or the packet is being forced.Stop, wrap and chill until cool and pliable again. Keep butter and dough at similar firmness and roll gradually.
The baked centres have a dense pale seam.The rolls were underproofed or baking stopped too early.Return pale pastries to the oven until their bases and seams are cooked. Wait for the puffy proof cue and inspect a base near the end of baking.
Useful recipe notes

Storage: Keep covered in a cool dry place for up to 2 days, or freeze for up to 1 month. Reheat briefly in a moderate oven to crisp the layers.

Contains: wheat, milk, egg, soy or nuts if present in the chocolate.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Chocolate-orange croissant rolls at a glance

Makes
12 pastries
Heat
200°C conventional
Baking time
22–25 min per tray; 44–50 min total
Cuisine / style
France
Leavening
Yeast
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Plain flour360 g100%
Water227 g63.1%
Granulated sugar33 g9.2%
Fine salt7 g1.9%
Instant dried yeast5 g1.4%
Unsalted butter for the dough38 g10.6%
Finely grated orange zest4 g1.1%
Unsalted butter for layering227 g63.1%