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Buttery Croissants

Developed by Jack Achenbach, RDN, LD

Vacationing in France brought upon a whole new  world of culture, art, and culinary mastery. What was missed the most was the tiny bakery right outside our place of stay which offered fresh baked croissants in the early mornings before our daily adventures. Packing our bags, not only did I have to say goodbye to the place I may never see again but also to the best mornings I may ever have again.

Servings: 12 Croissants

Level: Hard

Prep Time: 2 hours 15 minutes + overnight rise


Warm water

Active dry yeast

Granulated sugar

Bread flour 


Softened butter

16.5 T.




1 c.

2.5 T.

1/4 c.

3.5 c.

3 t.

6.5 T.


16.5 T.

Egg Wash:

1 E.



Croissants: In a mixing bowl combine all ingredients. Switch to a dough hook and set to medium speed for 20 minutes to knead. Cover with a towel and let rise in the refrigerator overnight.

Tourage: Place butter into an 8x8-inch Ziplock bag and roll out until you have an even slab of butter taking up entire cavity of the bag. Refrigerate until firm, then allow to soften at room temperature for 45 minutes. 

Croissants: On a floured surface, roll the dough into a 15 inch by 7 inch rectangle. Place the butter slab on one half of the dough thenfold the other half completely over the butter slab.

Roll the dough out lengthwise until it measures 24 inches long then roll it width wise to measure 8 inches wide (if it begins to stick give it a dusting of flour and wipe off the excess).

Fold one end of the dough 3/4 of the way up the dough and the other end 1/4 of the way to meet the other end. Give it a quick roll and then fold the dough directly in half. Repeat this step. Roll out the dough until it measures 24 inches long then proceed to roll it 8 inches wide. Fold one end of the dough half way up and fold the other end over that.

Wrap and refrigerate for up to 1 hour.

Divide dough into two portions, keeping the other half in the fridge to keep as cold as possible. Roll out the other half to 18 inches long by 8 inches wide. Trim off the edges to create a perfect rectangle. Measuring 4 inches from the bottom of the dough make a mark with your knife to hold the spot, then measure 1/2 inch and make another mark. Repeat 3 more times. On the opposite side of the dough, measure 1/2 an inch and make a mark with your knife, then measure 4 inches and make a mark with your knife, and repeat 3 more times. Now, connect the marks by cutting through the dough, one side to the other making sure to go in order. You should cut out 6 triangles (remember to take your time as this part may be tricky the first time around).

Laying the dough so the widest end of the triangle is furthest from you and the tip is closest to you (be gentle as the dough is very soft and prone to stretching), roll from the widest end all the way to the tip (be gently and try not to press the dough as you roll). If you find the dough begins to stick to the table, simply add a little flour.

Place your croissants on a sheet try lined with parchment paper. Give enough room (8 typically fit comfortably on a half sheet pan) and allow to rise for 2 hours at room temperature.

Preheat oven to 400 degrees Fahrenheit. Crack one egg and beat well with a pinch of salt. Using a brush or your fingers, lightly coat the croissants with the egg wash. Once the oven is up to temperature, bake for 10 minutes, then lower the temperature to 375 degrees Fahrenheit and bake for 12 minutes.


To Serve:

Slather with soften butter or stuff it with your favorite meats and cheeses.


Cooking note:

Don't forget to brush these with an egg wash for that golden crust!


Storage Instructions:

Store in an airtight container or freeze for future use.

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© 2023 by Jack Achenbach


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