Croissants created by Izy Hossack

I adopted this recipe from the RecipeZaar account. These are the original chef's notes: "This recipe is much lighter in butter and very flavourful due to the preferment process."

Ready In:
16hrs 20mins



  • Preferment: In a mixing bowl, stir the warm water and yeast together.
  • Wait for it to foam, about 2-4 minutes.
  • Add flour and mix on low speed for 3 minutes with a mixer (or 5 minutes by hand).
  • Cover and let rest at room temperature (70-75 degrees) for 12 hours, until tripled in bulk.
  • Dough: In the mixer bowl, combine the water and milk.
  • Add 1 tsp of the sugar.
  • Sprinkle the yeast over the warm mixture and let sit until it starts to foam, 2-4 minutes.
  • Add flour, the remaining sugar and softened butter along with the preferment.
  • Mix with the dough hook, stopping to push the dough down the dough hook.
  • Knead until the dough pulls into a translucent sheet without tearing, about 12 minutes.
  • The dough will be soft and supple.
  • If working by hand, knead for about 15 minutes.
  • Transfer the dough to a large, lightly oiled bowl and cover with plastic.
  • Let rise at room temperature until doubled in bulk- about 1 hour.
  • On a lightly floured surface, roll the dough into a 12 x 14 inch rectangle about 1/2 inch thick.
  • Transfer dough to a parchment lined baking sheet, brush off all excess flour and cover with plastic.
  • Put into freezer until it is as firm as the chilled butter.
  • 5 minutes before the dough is finished chilling, lay the butter between 2 sheets of plastic.
  • With a rolling pin, pound butter into a 12 x 7 inch rectangle that is uniformly thick.
  • Even out the rectangle with your hands and/or a dough scraper.
  • Lay the dough on a lightly floured surface and position the butter on one side of the dough rectangle.
  • Line it up parallel with the edges and leave a 1/4 inch margin.
  • Fold the rest of the dough over the butter.
  • Pinch the edges to seal in the butter.
  • Fold the pinched edges over.
  • Position the dough with the folded edge away from you.
  • Roll the dough into a 10 x 20 inch rectangle that is about 1/2 inch thick.
  • Fold 1/3 of the dough toward the center, brushing off excess flour.
  • Fold the other 1/3 of dough over the two layers- like a business letter.
  • Wrap dough in plastic and refrigerate for 30 minutes.
  • Remove dough from the refrigerator and roll it out to a 10 x 20 inch rectangle, fold, rewrap and chill as before.
  • Repeat this sequence one more time.
  • After the final chill, roll dough into a 19 x 25 rectangle that is 1/8 inch thick.
  • Trim ragged edges and slice dough in half.
  • Leave the halves in place.
  • On the upper half of the top strip, measuring from the left corner, cut small notches every 4 1/2 inches.
  • On the lower edge of the bottom strip, do the same thing.
  • With a pizza cutter and a ruler, connect the upper left CORNER of the top strip to the FIRST NOTCH of the bottom strip.
  • Continue making parallel diagonal lines.
  • Now connect the lower left corner of the bottom strip to the first notch on the top strip to cut a triangle.
  • Continue until you end up with 20 triangles mand some scraps.
  • Cut a small notch in the middle of the base of each triangle and dab the three corners with egg wash.
  • Take each triangle and pull gently at the base so that the notch separates.
  • Fold the edge of the base over twice- 1/2 inch at a time, pinching as you go.
  • With one hand roll the base towards the tip while pulling gently on the tip with your other hand.
  • Finish the roll so that the tip is underneath the croissant.
  • Lay on a parchment lined sheetpan so that the lines of the roll converge toward you.
  • Leave at least 1 inch between croissants.
  • Gently curve the ends of each croissant together toward you, pich and brush the croissant with egg wash.
  • (If you wish to freeze for later use, do it at this stage,) Let them rise uncovered at room temperature untli they double- about 1 hour.
  • Heat the oven to 375.
  • Bake the croissants in the hot oven for 18-20 minutes or until deep golden brown.
  • To check for doneness, push gently on the inner curve of the croissant.
  • If it springs back they are thoroughly baked.
  • If frozen, let thaw over night in the refrigerator and then let rise (it will take about 2 hours) before baking.
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"I adopted this recipe from the RecipeZaar account. These are the original chef's notes: "This recipe is much lighter in butter and very flavourful due to the preferment process.""
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  1. Izy Hossack
    Croissants Created by Izy Hossack
  2. Izy Hossack
    Croissants Created by Izy Hossack
  3. Izy Hossack
    Croissants Created by Izy Hossack
  4. Carrot Cake
    Disappointing. I tried to froth the yeast multiple times (new yeast) until I just put the yeast in the water for a few minutes and added the flour. I waited 12 hours and nothing happened. If anyone can tell me what I did wrong, I would appreciate it.
  5. Bauline Baker
    Croissants Created by Bauline Baker
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