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Homemade Croissants


  • ¼ cup butter room temperature
  • 3 cups White Kamut Flour plus more for rolling out
  • ¼ cup brown sugar
  • 2 ¼ teaspoons French Gray Coarse Salt
  • 1 Tablespoon active dry yeast
  • 1 ½ cups whole milk cold (preferably Fannies ha!)

Butter Layer

  • 1 ½ cups butter room temperature
  • 2 Tablespoons White Kamut Flour

Egg Wash

  • 1 Large egg or 2 small
  • 2 Tablespoons whole milk


Prepare the dough:

  1. In a large bowl, mix together with spoon, dough hook, or electric mixer with dough hook. Add the flour, sugar, salt, and yeast. Gently combine the ingredients for about a minute. Slowly pour in the milk. When all the milk has been added knead or beat the dough for about 5 minutes.
  2. When the dough pulls away from the sides of the bowl it will be soft. (you may need more kneading time)
  3. Remove the dough from the bowl or stop kneading and work into a ball. Place the dough on an ungreased baking sheet. Gently flatten the dough out with your hands forming a round circle about 8 inches round.
  4. Cover with plastic wrap and set in refrigerator for 30 minutes.

Shaping Dough:

  1. Lightly flour countertop and begin pressing the dough into a rectangle shape with fingertips.
  2. Use a rolling pin to obtain a 10x14 inch rectangle (be precise)
  3. Return the rectangle to the baking sheet and let sit in the refrigerator for 4+hours
  4. 30 minutes before taking the dough out make the butter layer

Butter Layer:

  1. In an electric mixer combine 1 1/2cup butter and 2 tbsp flour beating until smooth
  2. Get out another baking sheet (smaller) and shape butter into 7x10 inch rectangle on sheet (can put wax paper down before)
  3. Refrigerate butter for 30 minutes

Laminating Round 1:

  1. Once dough has chilled for 4+ hours and butter for 30 minutes take out of refrigerator
  2. Lightly flour countertop and move dough there for rolling
  3. Place butter rectangle in the middle of the dough
  4. Fold sides of dough over the butter and press together in the center
  5. Being rolling dough into 10x20 inch rectangle (being careful not to press down too hard on dough and not letting the butter warm)
  6. Fold dough in thirds (like a letter) and roll out again into 10x20 rectangle
  7. Fold dough once more into thirds and place back on baking sheet (do not roll)
  8. Let dough refrigerator for another 30 minutes so the butter doesn’t warm
  9. Laminating Round 2:
  10. Lightly flour countertop and roll dough out once more into a 10x20 rectangle and fold into thirds (don’t roll)
  11. Refrigerator for 4+ hours or overnight

Shaping Croissants:

  1. Roll dough into a 8x20 inch rectangle
  2. Prepare two baking sheets with parchment paper
  3. Cut dough in half vertically and then 3 times horizontally giving you 8 squares
  4. Take a square and cut diagonally for normal croissants and vertically for chocolate ones
  5. Stretch dough out lightly with hands (don’t let butter warm
  6. Roll desired shape. Placing 8 on 1 baking sheet
  7. Let croissants rise for one hour at room temp covered with plastic wrap
  8. Place croissants back into refrigerator for 1 hour to continue rising


  1. Heat oven to 400 degrees if baking one. Heat to 375 on convection if baking two at same time
  2. Make egg wash and lightly coat each croissant
  3. Cook in oven for 20 minutes or until golden brown
  4. cool on a cooling rack (taste and have best texture when they become room temp)