Croissant Recipe

Mix dry ingredients

In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast until evenly combined.

Warm liquids

Warm the milk and water to about 95–100°F (warm to the touch, not hot).

Combine

Add the warmed milk and water, the softened butter, and 1 egg to the dry ingredients. Mix by hand or with a stand mixer fitted with a dough hook on low speed until a cohesive dough forms (about 3–5 minutes). The dough should be slightly tacky but not sticky.

Knead

Increase mixer speed to medium-low and knead for 4–6 minutes until smooth and elastic. If mixing by hand, turn onto a lightly floured surface and knead for 8–10 minutes.

First rest

Shape the dough into a rough rectangle, place in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 30 minutes to relax the gluten and chill the dough. The dough should be cold but pliable.

Prepare butter

Place the cold unsalted butter between two sheets of parchment or plastic wrap. Using a rolling pin, pound and roll the butter into a flat square roughly 7 x 7 inches and about 1/2 inch thick. Keep the edges relatively even. Refrigerate the butter block until firm but still pliable (about 15–20 minutes).

Laminate - Enclosing

On a lightly floured surface, roll the chilled dough into a rectangle roughly 10 x 14 inches. Place the chilled butter block on the lower two-thirds of the dough so the butter covers the center. Fold the top third of dough over the butter and then fold the bottom third up (like a letter) to enclose the butter fully. Seal the edges by pinching lightly.

First fold (turn 1)

Rotate the dough 90 degrees so the folded seam is on your left or right. Roll the dough into a long rectangle about 10 x 20 inches, keeping even thickness. Perform a single fold (also called a letter fold): fold the top third down, then the bottom third up, creating three layers. Wrap in plastic and chill in the refrigerator for 30–45 minutes until firm.

Second fold (turn 2)

Repeat the rolling to 10 x 20 inches and another single fold. Wrap and chill for 30–45 minutes.

Third fold (turn 3)

Repeat once more: roll to 10 x 20 inches and perform a final single fold. Wrap and chill for at least 1 hour or overnight. The dough should be cold and the butter well laminated in layers.

Roll and cut

On a lightly floured surface, roll the chilled laminated dough to a rectangle about 12 x 30 inches and about 1/8–1/4 inch thick. Trim the edges for straight sides. Cut the dough into triangles approximately 4–5 inches wide at the base and 8–9 inches long.

Shape croissants

Take each triangle and, starting at the base, gently stretch the base a little, then roll toward the tip, tucking the tip under the croissant. Curve the rolled croissant slightly into a crescent shape. Place on baking sheets lined with parchment, spacing at least 2 inches apart.

Final proof

Cover the croissants loosely with plastic wrap or a lightly damp towel and proof at 75–80°F (warm, draft-free) until nearly doubled in size, about 1.5–2 hours. The croissants should feel puffy but still slightly cool to the touch; overproofing will reduce flakiness.

Prepare egg wash

Whisk together 1 egg and 1 teaspoon water until smooth.

Glaze

Gently brush the top of each proofed croissant with the egg wash. Avoid brushing the sides where layers meet to prevent sealing them. If desired, sprinkle coarse sugar or seeds now.

Bake

Preheat the oven to 400°F (200°C). Bake one sheet at a time on the center rack for 12–16 minutes, rotating halfway, until deep golden brown and crisp. If they brown too quickly, reduce heat to 375°F (190°C) and continue baking until done.

Cool

Remove croissants to a wire rack and cool for 10–15 minutes before serving so layers set and steam escapes.