Every year, World Coffee Day celebrates one of the world’s most beloved beverages.
Whether you’re sipping a strong espresso or a cosy cappuccino, the day is all about celebrating what coffee brings to our lives: energy, focus, warmth, and comfort.
But what’s a great cup of coffee without the right companion? While coffee can be enjoyed with everything from donuts to biscotti, there’s something truly special about pairing it with a freshly baked croissant.
This World Coffee Day, treat yourself to the duo that never disappoints, and there is no better way to indulge in this flaky treat than to make it yourself, below is a recipe with some useful hints and tips to help you perfect your laminated baked goods.
Croissant Recipe
Ingredients
For the Dough:
500g (4 cups) Nelstrop Traditional Strong White
10g (2 tsp) salt
50g (1/4 cup) granulated sugar
10g (2 tsp) instant yeast
300ml (1 1/4 cups) cold milk or water
30g (2 tbsp) unsalted butter, softened to room temperature
For the Lamination:
225g unsalted butter, cold but pliable
For the Egg Wash:
1 egg
Method
Step 1: Prepare the Dough
1. In a large mixing bowl, combine the flour, salt, sugar, and yeast.
2. Gradually mix in the liquid and softened butter until the dough comes together.
3. Knead the dough until smooth and well developed. Shape it into a rectangle, wrap in plastic wrap, and refrigerate for at least 1-2 hours.
Step 2: Prepare the Butter Block
1. Place the butter between two sheets of baking paper and shape it into a 15cm (6-inch) 8mm thick square using a rolling pin.
2. Refrigerate the butter sheet until firm but pliable, around the same consistency as the dough.
Step 3: Laminate the Dough
1. Roll the chilled dough into a 15cm x 33cm (6-inch x 13-inch) 8mm thick rectangle.
2. Place the butter block in the centre of the dough. Fold the over hanging dough from each side over the butter, meeting in the middle and sealing.
3. Roll the dough gently into a long rectangle, about 20cm x 60cm (8-inch x 24-inch) 8mm thick. Complete a book fold, by folding both edges to the centre of the dough and then folding in half. Wrap in plastic and chill for 30 minutes.
Step 4: Second fold
1. Repeat the rolling process in step 3 then complete a half turn by taking one edge of the dough two thirds of the way across the dough and then taking the other third that is not covered and folding it to the opposite far edge of the dough.
2. After this fold, cover and chill the dough for at least 1-2 hours or overnight.
Step 5: Shape the Croissants
1. Roll the dough into a large rectangle, about 30cm x 60cm (12-inch x 24-inch) 4mm thick, and trim the edges.
2. Cut the dough into triangles (approximately 10cm wide at the base).
3. Roll each triangle from the base to the tip, tucking the tip underneath to secure the shape.
4. Place the croissants on a baking tray lined with parchment paper, leaving space for proving.
Step 6: Proving
1. Cover the croissants loosely with plastic wrap or a damp cloth.
2. Let them prove at room temperature for 1.5 to 2 hours, until they double in size.
Step 7: Bake
1. Preheat the oven to 200°C (400°F).
2. Gently brush egg wash over the croissants.
3. Bake for 15-20 minutes, until golden brown and flaky, rotate the tray if required.
4. Cool slightly on a wire rack before serving.
Making high-quality croissants requires attention to detail, precise techniques, and quality ingredients.
Here are some key points to note:
1. Dough Preparation and flour.
Flour selection is important we recommend Nelstrop Traditional Strong White: this bread flour is high in protein and will provide your laminated dough with the structure and strength needed for a good quality croissant.
Flour choice also influences dough hydration, it’s necessary to maintain the right balance of liquid (water, milk and eggs) to flour in your formula to achieve the required elasticity and extensibility in the dough.
Croissants require long fermentation and rest periods to develop flavour and relax the gluten; successful fermentation relies heavily on flour stability.
2. Lamination Fat: Butter Selection and Preparation
Butter Quality: For optimal plasticity and flavour use high-fat unsalted butter (82% fat or higher). You need to manage the temperature of the butter and ideally the room; the butter needs to be cold yet pliable, matching the consistency of the dough.
3. Lamination
Folding Process: You need to perform 3-4 turns (folds), creating between 27 to 81 layers of dough and butter, depending on the number of folds and fold type used.
Classic folding methods include the single fold (half turn) and double fold (book fold).
A common combination is to do a book fold followed by a half turn after the butter has been included.
Temperature control also needs to be managed between folds, keep the dough and butter cool during rolling and folding to prevent the butter from melting.
A key quality point to watch is the dough thickness and uniformity as you roll and fold the dough to avoid tearing of the dough and squishing the butter out of the layers.
4. Shaping
Cutting: Use sharp tools to cleanly cut triangles, preserving the dough layers. Use a ruler to ensure you have consistent sizes; this will help not only with appearance but also baking consistency.
Rolling: Roll the croissants up tightly but avoid excessive pressure which will distort the dough and cause you to lose the defined shape and good internal structure of the croissant.
5. Proving
Controlled Environment: Proof at 24–27°C (75–80°F) with 70–80% humidity to allow yeast to rise without melting the butter.
Timing: Prove until the croissants are visibly puffed up and wobbly but not over-proofed, which can collapse the layers.
6. Baking
Oven Temperature: Start at a higher temperature (190–200°C / 375–400°F) for good oven spring, then reduce if needed to prevent over-browning.
Oven Heat: Rotate trays midway through baking for uniform heat distribution. Bake until the croissants are golden brown with a crisp outer crust.
7. Key Quality Indicators
Externally, the finished product should have visible well-defined layers, and internally an open honeycomb crumb structure.
Texture: A crisp, flaky exterior with a tender, buttery interior.
Flavour: Balanced buttery and yeasty flavour, with no raw dough taste.
Appearance: Symmetrical shape, even colouring, and no butter leakage during baking.
