Croissant Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook, combine flour, instant yeast, sugar, and salt. Whisk briefly to distribute evenly.

Add liquids

Warm the milk and water to about 25–30°C (room-warm, not hot). Add milk, water, softened butter, and whole egg to the bowl. Mix on low speed until ingredients come together into a shaggy dough (about 2–3 minutes).

Knead

Increase speed to medium-low and knead for 4–6 minutes until dough is smooth, slightly tacky but not sticky. The dough should hold together and pass the windowpane test lightly.

First chill

Shape dough into a rectangle, wrap tightly in plastic, and chill for 30–45 minutes until firm but pliable. Chilling relaxes gluten and makes laminating easier.

Prepare butter block

While dough chills, place cold butter between two sheets of parchment. Using a rolling pin, bash and roll the butter into a 20 x 15 cm (8 x 6 in) rectangle about 1 cm thick. Keep edges straight and even. Chill the butter block until firm but still pliable (about 15 minutes).

Enclose butter

On a lightly floured surface, roll the chilled dough into a rectangle roughly 30 x 20 cm. Center the butter block on one half of the dough and fold the other half over to fully enclose the butter. Pinch edges to seal, ensuring the butter is completely enclosed.

First roll and fold (letter fold)

Roll the dough-with-butter into a long rectangle about 60 x 20 cm. Make a letter fold: fold the top third down over the center, then fold the bottom third up over that (three layers). Wrap in plastic and chill for 30–45 minutes until firm.

Second fold

Rotate the dough 90°, roll to 60 x 20 cm again, and perform a second letter fold. Wrap and chill for 30–45 minutes.

Third fold

Repeat the roll and fold a third time to create multiple thin butter layers (total 3 folds). After the final fold, chill the dough for at least 1 hour or up to overnight to relax and firm the butter.

Final roll

On a lightly floured surface, roll the chilled dough to a rectangle about 40 x 50 cm and about 3–4 mm thick. Score the top lightly with a ruler to create even triangles: first trim edges to make straight lines, then cut into triangles approximately 12–14 cm wide at the base and 20–24 cm tall.

Shape croissants

Take one triangle, make a small slit in the center of the base, stretch the base slightly, and place optional chocolate or leave plain. Starting at the base, roll the triangle toward the tip, keeping tension so the roll is tight but not squashed. Curve the rolled croissant slightly into a crescent shape. Place on a baking sheet lined with parchment, with the tip tucked under to prevent unrolling. Repeat with remaining triangles.

Proof

Cover the croissants lightly with plastic or a tea towel and proof at 24–26°C for 1.5–2 hours until nearly doubled in size and the layers are visible. For best flavor, you can retard-proof in the refrigerator overnight (8–12 hours) and then bake from cold; extend proofing time accordingly to reach proper volume.

Preheat oven

Preheat oven to 200°C (400°F) with a rack in the middle. If you want extra shine, place an empty tray on the bottom of the oven to create steam by adding hot water when you put the croissants in.

Apply egg wash

Whisk together egg yolk, 1 tablespoon milk, and a pinch of salt. Gently brush each proofed croissant with egg wash — one light coat only. Avoid pooling wash in the layers.

Bake

Bake at 200°C (400°F) for 12 minutes, then reduce temperature to 180°C (350°F) and bake an additional 6–8 minutes until deeply golden brown and crisp. Total bake time 18–22 minutes depending on size and oven. If using steam, quickly pour 100 ml hot water into the preheated empty tray and close the oven door immediately when you put the tray of croissants in.

Optional glaze

If desired, warm apricot jam with a teaspoon of water and brush lightly over hot croissants for a glossy finish immediately after they come out of the oven.

Cool

Transfer croissants to a wire rack and cool for 10–20 minutes before serving so layers set but still warm and flaky.