Baker how-to

How to Laminate Croissant Dough

Lamination creates flaky layers.

Updated By the Career Education Institute Curriculum Team
Quick answer

Lamination creates flaky layers. In short: chill; enclose; roll, then complete the remaining steps below.

Step by step

  1. Chill the dough and butter to similar firmness.

  2. Enclose the butter in dough.

  3. Roll out and fold in thirds.

  4. Chill between folds.

  5. Repeat folds as the recipe requires.

  6. Roll, cut and shape croissants.

Safety reminders for bakers

  • Use oven mitts and watch for burns
  • Lift flour bags properly
  • Keep mixers guarded and turn them off before reaching in
  • Follow allergen labeling

Scaling · Baker’s percentage · Proofing · Fermentation · Gluten · Lamination: see the full baker glossary.

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