Breakfast Croissant Recipe

Prepare the dough

Whisk warm water (about 105–110°F / 40–43°C), milk and sugar in a small bowl. Sprinkle the active dry yeast over the liquid and let sit 5–10 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 3 tablespoons room-temperature butter. Mix on low until a shaggy dough forms, then increase speed and knead 4–6 minutes until smooth and elastic. If dough feels sticky, add up to 1 tablespoon more flour. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 30 minutes to relax the gluten.

Prepare the butter block

While the dough rests, prepare the butter block for laminating. Place the 12 oz cold butter between two pieces of parchment and bash/roll into a roughly 8x6-inch rectangle about 1/4-inch thick. Keep edges straight; refrigerate the butter block until firm but pliable (about 10–15 minutes).

Laminate the dough

On a lightly floured surface, roll the chilled dough into a 12x8-inch rectangle. Place the cold butter block centered on the dough so butter covers the middle third of the dough. Fold the left third of dough over the butter, then fold the right third over that (a letter fold), sealing edges. Rotate the dough 90 degrees. Roll again gently into a 16x8-inch rectangle. Perform a second letter fold, wrap in plastic, and refrigerate 30 minutes. Repeat a third roll to 16x8 inches and perform a final letter fold. Wrap and refrigerate at least 1 hour or overnight — this creates many layers.

Shape the croissants

After chilling, roll the laminated dough into a 20x12-inch rectangle about 1/8–1/4 inch thick. Trim edges so sides are straight. Cut the rectangle in half lengthwise to create two 20x6-inch pieces. On each piece, using a ruler, mark triangles approximately 5 inches at the base and 8–9 inches tall (about 8–10 triangles per half, depending on size). Cut triangles. Lightly stretch each triangle from base to tip. Optionally spread a little softened butter on the triangle, then place 1/2 slice of ham and a small pinch (about 1 tablespoon) of shredded cheddar near the base. Starting at the base, roll each triangle toward the tip, stretching slightly as you roll to get a tight spiral. Place croissants seam-side down on parchment-lined baking sheets, spacing 2 inches apart.

Proof

Cover the shaped croissants loosely with lightly greased plastic or a clean kitchen towel and let proof at warm draft-free place until puffy and nearly doubled, about 1.5–2 hours (time varies with room temperature). They should be soft and spring back slowly when touched.

Egg wash and bake

Preheat oven to 400°F (200°C) with rack in middle. Whisk 1 egg with 1 teaspoon cold water to make egg wash and strain if desired. Gently brush each croissant with egg wash, avoiding pooling. Optional: sprinkle a little extra shredded cheese on top. Bake one sheet at a time for 14–18 minutes, rotating once, until deep golden brown and fully risen. Internal temperature should be ~200°F (93°C). Remove from oven and transfer to a wire rack to cool slightly before serving.

During shaping (see Croissant — Shape the croissants), place ham and cheese on the base of each triangle before rolling. If you prefer a more evenly distributed filling, use very thin slices of cheese or a light scattering of shredded cheese so the layers remain distinct. For a butterier interior, lightly brush the triangle with the softened butter before layering the ham and cheese. Ensure each ingredient used here is enclosed in the roll so it melts into the croissant while baking.