• 605g all-purpose flour, plus more for dusting
  • 66g granulated sugar
  • 12g kosher salt
  • 7g active dry yeast
  • 214g water, room temp
  • 120g oat milk, room temp
  • 57 grams (14 cup) unsalted butter, chilled

Butter Block and Assembly

  • 340g (3 sticks, 112 cups) unsalted european-style butter, chilled
  • All-purpose flour, for rolling
  • 1 large egg yolk
  • 1 tbsp heavy cream


Make Dough (day before)

  • In the bowl of a stand mixer with the dough hook, combine the flour, sugar, salt, and yeast
  • Add the water and milk and mix on low until a smooth dough forms (~5 mins)
  • Let the dough rest for ~10 minutes
  • Cut the butter into 12-inch pieces
  • Add butter to the dough and mix until the butter is absorbed and the dough forms a smooth, stretchy ball (~8-10 mins)
  • Form the dough into a ball
  • Cut an x into the to of the dough
  • Let rise until 112 times its original size (~an hour)
  • Transfer bowl to the refrigerator and chill at least 4 hours, up to 12

Make the butter block (day before)

  • Place butter on parchment paper
  • Cover with parchment and start forming into an 8x8 inch square
  • Once you’re close, measure and fold the parchment paper to the right size
  • Roll butter into the corners of the square
  • Store in the fridge

Laminate (day before)


  • The dough and butter need to be a similar firmness for this to succeed. The dough should be slightly colder than the butter, and the butter should be pliable
  • Transfer the dough to a lightly floured surface
  • Roll to 16 inches long by 8 inches wide
  • Brush off any excess flour from the dough
  • Transfer the butter onto the center of the dough and fold over the two sides to enclose the butter block
  • The dough doesn’t need to overlap, just have the edges meet and pinch the seams together

1st turn

  • Rotate the dough so the center seam is oriented vertically
  • With the rolling pin perpendicular to this seam, beat and roll out the dough lengthwise along the seam to a 24x8 inch slab. Try to push the dough toward and away from you rather than down
  • Using a wheel cutter, trim the shorter ends to keep a sharp rectangular shape
  • Perform a double turn (fold each half in to the center, then fold again to create 4 layers)
  • Wrap tightly in plastic. Flatten if thicker than 112 inches
  • Freeze for 15 minutes then refrigerate for 1 hour

2nd turn

  • Let the dough rest at room temp for ~5 minutes
  • Unwrap and place on a lightly floured surface
  • Beat and roll the dough out into a long, narrow 3/8 inch thick slab
  • Dust off any excess flour
  • Perform a single turn (letter fold, creates 3 layers)
  • Freeze for 15 minutes then refrigerate for 1 hour

Roll into a sheet

  • Let the dough rest at room temp for ~5 minutes
  • Unwrap and place on a lightly floured surface
  • Beat and roll the dough into a 14 by 17 inch slab
  • Slide onto a baking sheet lined with parchment paper
  • Freeze for 20 minutes then refrigerate overnight

Shape (4.5 hours before you want them)

  • Arrange racks in the upper and lower thirds of the oven
  • Bring a skillet of water to a simmer
  • Transfer the skillet to the floor of the oven and close the door to create a steamy proving environment
  • Line two baking sheets with parchment paper
  • Let the dough sit at room temp for ~5 minutes
  • Unwrap and transfer to a lightly floured surface
  • Create a rectangle exactly 16 inches long
  • Cut into 4 4x14 inch rectangles
  • Slice each rectangle diagonally to create 8 triangles
  • Trim the short side at a slight angle to make the sides match more closely
  • Roll each triangle into their croissant shape
  • Transfer croissants to baking sheet, 4 on each one
  • Loosely cover with plastic wrap and prove for 2 to 212 hours
  • Check the oven, it should be humid and not hot, around 70-75 degrees (hotter than that and the butter can melt out)
  • Croissants should double in size and be very puffy. They should wiggle delicately when the baking sheet is moved


  • When ready, uncover the croissants and transfer to the refrigerator to chill for 20 minutes while the oven preheats
  • Remove the skillet and preheat the oven to 375F
  • Mix the egg yolk with heavy cream and brush onto the surface of each croissant, avoiding the cut sides
  • Bake for 20 minutes
  • Rotate the baking sheet and switch racks, then continue until deeply browned, another 10-15 minutes
  • Remove from the oven and let cool completely on the baking sheets


Claire’s recipe


Try adding 25g of flour to the butter block. The butter should be ~55F and the dough should be colder when laminating.