Croissant Recipe

Activate Yeast

In a small bowl, combine warm milk and warm water. Sprinkle the active dry yeast and granulated sugar over the mixture and let it sit for about 5-10 minutes until frothy.

Make the Dough

In a large mixing bowl, combine all-purpose flour and salt. Once the yeast mixture is frothy, add it to the flour mixture. Knead it until a soft dough forms, about 5-7 minutes.

Chill the Dough

Shape the dough into a ball, cover it with plastic wrap, and refrigerate for at least 1 hour.

Prepare Butter Block

Place the 3 cups of cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a rectangle about 1/2 inch thick. Chill this butter block in the refrigerator.

Incorporate Butter

Remove the dough from the refrigerator and roll it into a rectangle about 1/2 inch thick. Place the chilled butter block in the center of the dough and fold the dough over the butter, sealing the edges.

Roll and Fold

Roll the dough into a long rectangle, then fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times.

Shape Croissants

After the final fold, roll the dough into a rectangle about 1/4 inch thick. Cut the dough into triangles. Starting from the base of each triangle, roll it up towards the tip to form a crescent shape.

Proof Croissants

Place the shaped croissants on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for about 1-2 hours until doubled in size.

Egg Wash and Bake

Preheat the oven to 400°F (200°C). Beat the egg and apply it over the croissants using a brush. Bake for 15-20 minutes or until golden brown.