Homemade Croissants

Anja Bauman
Anja Bauman
September 7, 2022
In my opinion, there is nothing quite as magical as a flaky, buttery croissant. The Anova Precision Oven’s steamy interior is the perfect environment to get the laminated butter layers to lift and create picture-perfect flaky croissants every time. To serve warm croissants for breakfast, start your dough two nights before. On the first night, make your dough and let it rise in the fridge overnight. The following morning, start laminating your dough and continue throughout the day. Let it rest for the second time in the fridge overnight. On the morning of the third day, shape, proof, and bake.
Prep Time
Cook Time
Homemade Croissants
5 (1)
420 g (3 cups)
all-purpose flour
240 g (1 cup)
whole milk, at room temperature (74°F/24°C), plus 1 Tbsp (15mL) for the egg wash
40 g (3 Tbsp)
granulated sugar
9 g (1 Tbsp)
kosher salt
6 g (2 tsp)
active dry yeast
227 g (1 cup) plus 28g (2 Tbsp)
high-quality unsalted European butter, such as Kerry Gold, chilled
1 large

1. Start Dough

In the bowl of a stand mixer fitted with the dough hook, combine the flour, 240g milk, sugar, salt, and yeast. Mix on low until a dough forms, about 2 minutes. Cut 28g of the butter into small cubes and add to the bowl. Continue to knead on low to incorporate the butter.
Start Dough

2. Finish and Chill Dough

Increase the speed to 3 and continue to knead until the dough is smooth, about 8 minutes. Shape into a ball, place in a clean bowl, cover with plastic wrap, and refrigerate for 8 to 12 hours.
Finish and Chill Dough

3. Shape Butter for Lamination

Once you move the dough to the fridge, prepare the remaining 227g butter. Remove from the fridge and cut each stick of butter in half lengthwise. Lay them side by side on a sheet of parchment paper. Place another piece of parchment paper on top. Using a rolling pin, start gently pounding the butter to flatten it into a square. Continue to roll the butter into an 8- by 8-inch square. Use a metal bench scraper to help guide the butter and to keep the edges straight. Wrap in parchment paper, place on a sheet pan, and refrigerate along with the dough for 8 to 12 hours.
Shape Butter for Lamination

4. Add Butter to Dough

The next day, lightly flour your work surface. Working quickly, remove the dough from the bowl, loosely shape it into a square in your hands, and place it on your work surface. Lightly dust the top of the dough with flour, then roll into a 9- by 18-inch rectangle. Arrange the dough so that a short side is facing you. Brush off any excess flour. Remove the butter square from the fridge, remove the parchment paper, and place in the center of the dough. Fold the top of the dough over the butter, then bring the bottom of the dough up to meet it. Pinch the edges together to seal. Fold the left side of the dough over and repeat on the right side, then press the dough together to seal. The butter should now be completely wrapped in dough.
Add Butter to Dough

5. First Lamination

Working quickly, use the rolling pin to gently flatten the dough. Roll the dough into a 9- by 20-inch rectangle, adding more flour as needed to keep the dough from sticking. (If your kitchen is super warm, wrap the dough in plastic wrap and refrigerate for 30 minutes at any time during this process.) With a short side facing you, brush off any excess flour. Take the top third of the dough and fold it over the middle third. Take the bottom third and fold it over the top, as you would fold a letter. Use the rolling pin to flatten the envelope of dough slightly by pressing it into the dough. Wrap tightly in plastic wrap and refrigerate for 2 hours.
First Lamination

6. Second and Third Laminations

Lightly flour the work service. Place the dough on your work surface with a short side facing you. Repeat the lamination process from the previous step. Refrigerate for 2 hours and then repeat the lamination process once more. Refrigerate for 2 hours.

7. Roll Dough

Lightly flour the work surface. Place the dough onto your work surface with a short side facing you. Gently flatten the dough then roll into an 8- by 16-inch rectangle. Wrap tightly in plastic, place on a sheet pan, and refrigerate for 12 to 16 hours.

8. Preheat Oven and Prepare Pan

The next morning, turn on the oven and line a sheet pan with parchment paper.
Sous Vide Mode: Off
Steam: 100%
Temp: 77°F
Heat: Rear

9. Roll and Cut

Lightly flour your work surface. Roll the dough into a 10- by 20-inch rectangle, then position it so that a long side is facing you. Brush off any excess flour. Using a pizza cutter or a knife, slice the dough into four (5- by 10-inch) rectangles by cutting it down the middle and then cutting each half in half. Make a cut from the bottom left of each rectangle to the top right of the rectangle to create two long triangles out of each rectangle. You should now have 8 triangles. Cut a 1-inch slit into the bottom of each triangle.
Roll and Cut

10. Shape Croissants

Holding the bottom end of the triangle with the slit, open the slit with your fingers to make a V. Roll the dough up starting from the V and finishing with the tip of the triangle positioned underneath the croissant. Place each croissant 1 inch apart on the prepared baking sheet.
Shape Croissants

11. Proof Croissants

Transfer to the oven and let rise until the croissants have doubled in size, the edges are round and poofy, and they jiggle slightly when you lightly shake the tray, 1 ½ to 2 hours.
Proof Croissants
Sous Vide Mode: Off
Steam: 100%
Temp: 77°F
Heat: Rear
01:30 Timer

12. Adjust the Oven for Baking

Remove the croissants from the oven and place in the fridge while the oven heats. (Do not skip the refrigeration step.)
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear

13. Make Egg Wash

In a small bowl, whisk together the egg and remaining tablespoon of milk. When the oven has finished preheating, remove the croissants from the fridge and lightly brush with the egg wash.

14. Start the Bake

Place the croissants in the oven and bake at 375°F (190°C) for 5 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
00:05 Timer

15. Finish the Bake

The oven will then automatically reduce the temperature to 350°F (177°C). Continue to bake until the croissants are dark golden brown, 20 to 25 minutes.
Finish the Bake
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:20 Timer

16. Cool

Remove the croissants from the oven and let cool for 15 minutes before serving.
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