Croissant Recipe

Preparation Directions

1. 1

   Activate Yeast

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

2. 2

   Make Dough

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

3. 3

   Knead the Dough

   Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1-2 hours, or until doubled in size.

4. 4

   Prepare Butter Layer

   While the dough is rising, prepare the cold butter. Place it between two sheets of parchment paper and pound it with a rolling pin to form a flat square about 1/2 inch thick. Refrigerate until needed.

5. 5

   Laminate the Dough

   Once the dough has risen, roll it out on a floured surface into a rectangle. Place the cold butter layer in the center and fold the dough over to encase the butter. Roll out and fold the dough (a process called a 'turn') 4 times, chilling between each turn for about 30 minutes.

6. 6

   Shape the Croissants

   After the final turn, roll the dough out into a large rectangle and cut into triangles. Starting from the base of each triangle, roll up tightly to form a crescent shape. Place on a baking sheet lined with parchment paper.

7. 7

   Final Rise

   Cover the croissants with a kitchen towel and let rise for another 1-2 hours until puffed.

8. 8

   Bake

   Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes until golden brown. Let cool on a wire rack before serving.