We are officially immersed in a butter-infested season that probably won't even terminate by the end of April. Why must this be, you ponder?

Because of these beautiful creatures. Undeniable flakiness, eternal buttery-ness, crispy exteriors and chewy interiors have won officially won me over like no other has done. Ever.

I don't make viennoiserie often because it takes up a lot of time. But waking up at 6:30 A.M. on a Friday morning got me thinking- why not make a batch of these when you have two assignments and a midterm that day? Anyways...

Despite its seemingly complicated-ness, viennoiserie is very easy to make. Trust me!!! Honestly, baking has been such a stress-reliever these past few months. I don't where I'd be without it. And when something you create with your own hands- without a mixer or anything- turns out like this, you know it's a keeper.

Tips and Tricks:

  • the flour to water and flour to butter ratio for croissants is always half (2 times flour to butter and 2 times flour to water)
  • no eggs are needed here!
  • I put a lot of salt. It balances out the butter well
  • on your first roll, make the dough twice as a large and a little bit wider than your butter block
  • 1 double turn and 1 simple turn is enough


  • 350g bread flour
  • 9g sea salt
  • 35g sugar
  • 10g instant yeast
  • 175g water, warm
  • 70g butter (for dough)
  • 175g butter(for butter block)

The How-Tos:

  1. Combine 1st five ingredients. Knead until smooth and slightly window-paned.
  2. Let rise until double in size (2-3 hours).
  3. Make a butter block (about 1-2 cm thick into a 5.5 inch square. Refrigerate until needed.
  4. Roll out proofed dough into an oval. Freeze on both sides for 20 min.
  5. Take out butter block and rest till slightly less cold.
  6. Take out dough from freezer.
  7. Let dough and butter block rest for 10 minutes.
  8. Roll out dough to 6.5 inch x 12 inches.
  9. Place butter block on the edge (with 0.5-1 inch of dough from the end) and fold dough over butter block. Seal with dough. Butter block should now be sealed within the dough now.
  10. Roll out into a long piece. Fold 1/4 of the dough over each other. Fold 3/4 of the dough until it meets the 1/4 fold you just made earlier. Now, fold the whole thing in half. Roll out a bit. (This is a double turn).
  11. Place in fridge for 30 minutes, at least.
  12. Roll out into a longer rectangle. Fold dough in half. Roll out a bit.
  13. Place in fridge for 30 minutes, at least.
  14. Roll out dough until thickness is about 1-1.5 cm thick. The croissant dough should be about 4.5 inches in height.
  15. Cut out about 8 triangles.
  16. For each triangle, cut a small slit (1 inch) at the long side of the triangle. Roll up. Repeat for other 7 croissants.
  17. Cover loosely with plastic wrap. Rest for 3 or 4 hours, until clearly doubled in size.
  18. Brush with egg wash.
  19. Bake in a preheated 400 degrees Farenheit oven for 20 minutes, or until cooked and golden brown on top.
  20. YUMMMM! Best warm and eaten the day of.

-Emily xx