Butter Croissant Recipe

Mix dry ingredients

Whisk together the all-purpose flour, granulated sugar, instant dry yeast, and fine sea salt in a large bowl. Keep the yeast and salt on opposite sides of the bowl before mixing if using active dry yeast (not necessary for instant yeast).

Combine liquids and form dough

Add the cold water, cold milk, softened butter (3 tbs), and 1 large egg to the dry mix. Stir with a wooden spoon or dough hook on low speed until a shaggy dough forms. The dough should be slightly sticky but manageable.

Knead briefly

Turn the dough out onto a lightly floured surface and knead for 2–3 minutes until smooth and cohesive (or knead 2–3 minutes on low speed with a mixer). Do not over-knead; gluten development should be moderate.

First chill

Form the dough into a flat rectangle (about 1 inch thick), wrap tightly in plastic wrap, and refrigerate for 30–60 minutes until firm but still pliable. Chilling relaxes gluten and keeps butter from melting during lamination.

Prepare butter block

While the dough chills, place the cold unsalted butter and optional 1 tbsp flour between two sheets of parchment. Using a rolling pin, pound and roll the butter into a rectangle about 8 x 6 inches and roughly 1/2 inch thick. Keep the edges straight; the block should be pliable but still cold. Refrigerate if it softens too much.

Roll dough for encasing

Remove the chilled dough and on a lightly floured surface roll it into a rectangle roughly 12 x 8 inches, about 1/4 inch thick. Center the chilled butter block on the lower half of the dough rectangle, leaving a margin at the edges.

Encase butter

Fold the top half of the dough over the butter block, then fold the bottom up to overlap (envelope fold) so the butter is fully enclosed. Pinch seams to seal. Turn the package seam-side down.

First roll and letter fold (1st turn)

With seam down, roll the package into a long rectangle approximately 20 x 8 inches (rolling away from you to maintain an even thickness). Brush off excess flour. Fold the right third over the center, then fold the left third over that (a 'letter' or single turn). Wrap in plastic and chill 30–45 minutes until firm.

Second roll and letter fold (2nd turn)

Repeat rolling to 20 x 8 inches and perform a second letter fold. Wrap and chill 30–45 minutes.

Third roll and letter fold (3rd turn)

Repeat once more: roll to 20 x 8 inches and perform a third letter fold. This yields approximately 27–81 layers depending on precision. Chill the dough again for at least 30 minutes, up to overnight. Keep dough cold but pliable.

Final roll

After the final chill, roll the dough into a rectangle about 20 x 10–12 inches and 1/8 inch (3 mm) thick. Trim edges to make straight sides so layers are even.

Cut triangles

Cut the dough into long triangles approximately 4–5 inches at the base and 8–9 inches tall (for standard croissant size). Use a ruler for consistent sizing: cut the rectangle into strips about 4–5 inches wide, then cut triangles from each strip.

Shape croissants

With each triangle base facing you, make a small notch (1/2 inch) in the center of the base. Starting from the base, gently stretch the triangle slightly by pulling the two base corners toward you, then roll the triangle up toward the tip. Place each croissant on a baking sheet lined with parchment, tip tucked under to create tension and a crescent shape. Leave at least 2 inches between pastries.

Proof

Cover loosely with lightly greased plastic wrap or a clean kitchen towel and proof in a warm (24–27°C / 75–80°F), humid spot until nearly doubled and jiggly, about 1.5–2 hours. Timing varies with temperature. The croissants should look puffy and show visible lamination.

Egg wash

Preheat oven to 200°C (400°F). Beat the egg yolk with 1 tablespoon whole milk to make an egg wash. Gently brush the tops of the proofed croissants with the egg wash, being careful not to deflate them. Optionally sprinkle a tiny pinch (1/4 tsp) of coarse sea or flaky salt on top for a savory finish.

Bake

Bake croissants on the middle rack for 12–16 minutes until deep golden brown and crisp. Rotate the baking sheet halfway through for even browning. If the bottoms brown too quickly, move to a lower rack or reduce oven temperature by 10–15°F (5–8°C).

Cool

Remove croissants to a wire rack and cool for 10–15 minutes before serving. They are best the same day but can be reheated in a 350°F (175°C) oven for 5–7 minutes to refresh crispness.