- This all-butter croissant dough delivers the flaky layers and rich flavor that define a great croissant.
- Laminating butter into a yeasted dough creates distinct layers that puff and separate beautifully in the oven.
- The result is a versatile base that can be shaped into classic croissants or used for other laminated pastries.
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 croissant 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.
What is special about croissant dough?
Croissants are made of yeasted laminated dough for their signature distinct, flaky layers. F&W food editor Paige Grandjean’s time-tested lamination technique makes a base recipe that you can also use for flaky layers in many other baked goods, such as Danishes, Kouign-Amann, pain au chocolat — the list goes on.
Do you need any special equipment to make croissant dough?
When it comes to tools, a bench scraper is crucial. Its wide, flat edge makes it ideal for shaping and moving dough without subjecting it to the heat of your hands, which can melt the butter and interfere with the beautiful layering you want.
Notes from the Food & Wine Test Kitchen
Maintaining the butter at the right temperature can make or break this croissant dough recipe. If it’s too warm, it risks melting into the dough, making the crisp, flaky layers you’re looking for impossible. If needed, check the butter’s temperature before starting the lamination process; it should be around 55ºF.
