Croissant Recipe

Activate Yeast

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Make Dough

In a large mixing bowl, combine flour and salt. Add the activated yeast mixture and warm milk. Mix until a dough forms.

Knead Dough

Transfer the dough onto a floured surface and knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare Butter Layer

While the dough is rising, flatten the unsalted butter between two sheets of parchment paper into a rectangle about 1/2 inch thick. Chill in the refrigerator.

Laminate Dough

Once the dough has risen, roll it out into a large rectangle. Place the chilled butter layer in the center. Fold the dough over the butter and seal the edges. Roll out and fold the dough into thirds (like a letter) and refrigerate for 30 minutes. Repeat this process two more times.

Shape Croissants

Roll the laminated dough into a large rectangle and cut into triangles. Roll each triangle from the base to the tip and shape into a crescent. Place on a baking sheet lined with parchment paper.

Final Rise

Cover the shaped croissants with a kitchen towel and let them rise for about 30-45 minutes until puffed.

Bake

Preheat the oven to 400°F (200°C). Brush the croissants with beaten egg and bake for 15-20 minutes or until golden brown.

Cool and Serve

Remove from the oven and let cool on a wire rack before serving.