Croissants Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, combine 4.5 cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons salt, and 2.25 teaspoons instant yeast. Whisk briefly to distribute ingredients evenly.

Add liquids

Warm the milk gently to about 90–100°F (a little warmer than room temperature) and combine with 1/2 cup cold water. Add the milk-water mixture and 3 tablespoons softened unsalted butter to the dry ingredients.

Form dough

Mix on low speed with a dough hook (or stir with a wooden spoon) until a shaggy dough forms, about 3–4 minutes. Increase to medium-low and knead until the dough is smooth and slightly tacky but not sticky, about 4–6 minutes in a mixer (or 8–10 minutes by hand).

First rest

Shape the dough into a rectangle, wrap in plastic, and refrigerate for 30–45 minutes to relax the gluten and chill slightly before laminating. The dough should be cold but pliable.

Prepare butter

While the dough chills, place 1.5 cups (about 340 g) of cold unsalted butter between two pieces of parchment paper. Use a rolling pin to beat and roll the butter into a flat rectangle about 7x9 inches (18x23 cm) and about 1/4-inch thick. Keep chilled but pliable — not rock hard. Refrigerate the butter block if it becomes too soft.

Roll out dough

On a lightly floured surface, roll the chilled dough into a rectangle roughly 10x16 inches (25x40 cm). Center the butter block on two-thirds of the dough lengthwise.

Enclose butter

Fold the uncovered third of dough over the butter, then fold the remaining third over that (like a business letter), fully encasing the butter. Pinch edges to seal so butter doesn't escape.

First turn (book/letter turn)

Rotate the dough so the short edge is facing you. Roll the dough gently into a rectangle about 10x20 inches (25x50 cm) — do not let butter break through. Fold into thirds (letter fold). Wrap in plastic and chill in the refrigerator for 30–45 minutes until firm.

Second turn

Repeat the rolling to 10x20 inches and fold into thirds again. Wrap and chill 30–45 minutes.

Third turn

Perform a third rolling and folding (total of 3 letter turns). After the final fold, wrap and chill for at least 1 hour or overnight for best flavor and easier handling.

Final roll

After chilling, roll the laminated dough to a final rectangle about 12x24 inches (30x60 cm) and approximately 1/8-inch (3 mm) thick. Trim edges so they are straight.

Cut triangles

Cut the dough into triangles roughly 3.5–4 inches (9–10 cm) wide at the base and about 8–9 inches (20–23 cm) tall for standard croissants. For smaller croissants reduce dimensions accordingly.

Shape croissants

Optional: place a small spoonful of jam or a piece of chocolate at the base of each triangle. Starting at the base, gently stretch each triangle slightly, then roll toward the tip, tucking the tip underneath. Curve the rolled croissant slightly into a crescent shape if desired. Place shaped croissants on baking sheets lined with parchment, leaving space to expand.

Proof

Prepare an ideal proofing environment at about 75–80°F (24–27°C) with moderate humidity. Proof croissants until nearly doubled and puffy, about 1.5–2 hours depending on temperature. They should look visibly expanded but still hold shape; overproofing will cause collapse.

Preheat oven

Preheat oven to 400°F (200°C) with rack in the middle. If you have a baking stone or steel, place it on the rack to help oven spring.

Make egg wash

Whisk 1 large egg with 1 teaspoon cold water until smooth. Gently brush the proofed croissants with the egg wash — avoid pooling of wash in layers or on seams.

Bake

Bake croissants for 12 minutes at 400°F (200°C), then reduce temperature to 375°F (190°C) and bake an additional 6–10 minutes, rotating pans if needed, until deeply golden brown and crisp. Total baking time typically 18–22 minutes depending on size and oven. Internal layers should be set and butter-steamed and flaky.

Cool

Transfer baked croissants to a wire rack and cool for at least 10–15 minutes before serving. This allows layers to set and prevents sogginess.

If desired, dust with powdered sugar or brush warm croissants with a light apricot glaze (warmed apricot jam, strained) for shine. Serve warm or at room temperature.