Butter Croissant Recipe

Dough Preparation

1. 1

   Mixing the Dough

   In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. In a separate bowl, mix the warm milk and water, then add the melted butter. Gradually add the wet mixture to the dry ingredients and mix until a dough forms.

2. 2

   Kneading

   Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Form it into a ball and place it in a greased bowl, covering it with a damp cloth. Let it rise in a warm place until doubled in size, about 1 hour.

3. 3

   Chilling the Dough

   After the dough has risen, punch it down and roll it out into a rectangle. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

4. 4

   Making the Butter Block

   While the dough is chilling, prepare the butter block. Take 1 cup of cold unsalted butter and pound it into a flat rectangle between two sheets of parchment paper. Refrigerate until firm.

5. 5

   Laminating the Dough

   Roll out the chilled dough into a larger rectangle. Place the butter block in the center and fold the dough over to encase the butter. Roll it out to form a larger rectangle, then fold it into thirds like a letter. Repeat this process two more times, chilling in between if necessary.

6. 6

   Final Rise

   After the final fold, roll the dough out one last time and cut it into triangles. Roll each triangle tightly from the base to the tip to form croissants. Place them on a baking sheet lined with parchment paper and let them rise for another 1-2 hours.

7. 7

   Baking

   Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes or until they are golden brown and flaky. Let cool slightly before serving.