Croissants Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 6 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsp salt, and 3 tsp instant yeast until evenly combined.

Combine liquids

Warm 1 cup whole milk to about 95–105°F (35–40°C). Combine the warm milk and 3/4 cup warm water (about 110°F) and pour into the dry ingredients. Add 4 tablespoons softened unsalted butter.

Knead the dough

Mix on low speed until the dough comes together, then increase to medium-low and knead 6–8 minutes until smooth and slightly tacky but not sticky. If mixing by hand, knead on a lightly floured surface for 8–10 minutes.

First chill / rest

Shape the dough into a flat rectangle, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 4 hours). Chilling relaxes the gluten and firms the dough for laminating.

Prepare butter block

While dough chills, prepare the butter block. Place 20 oz cold unsalted butter between two sheets of parchment. Pound and roll the butter into a rectangle roughly 8 x 10 inches and about 1/2 inch thick. Keep the edges straight. Refrigerate the butter block until firm but pliable (about 15–20 minutes).

Roll dough for encasing

On a lightly floured surface, roll the chilled dough into a rectangle about 12 x 16 inches. If dough is very cold and stiff, let it warm 5–10 minutes to be workable but still cool.

Enclose butter

Place the butter block in the center of the dough rectangle, leaving a margin all around. Fold the dough over the butter like an envelope so the butter is fully enclosed. Pinch seams to seal.

First fold (letter fold)

Roll the enclosed dough into a long rectangle roughly 12 x 20 inches. Lightly dust with flour to prevent sticking. Fold the top third down over the middle, then fold the bottom third up over that (like a business letter). This is a single (3-fold) turn. Rotate the dough 90 degrees so the short side faces you.

Chill between turns

Wrap the dough and chill in the refrigerator for 30–45 minutes to relax the butter and dough. Repeat the rolling and folding process two more times (for a total of 3 turns), chilling 30–45 minutes between each turn. After the final fold, chill at least 1 hour or overnight; dough should be cold and firm before shaping.

Roll and square

Lightly flour a work surface and roll the chilled laminated dough into a rectangle about 12 x 24 inches and roughly 1/8–3/16 inch thick. Trim uneven edges so the rectangle is straight and even.

Cut triangles

Using a sharp knife or bench scraper, cut the dough into 12 equal triangles. A common method: cut the rectangle into three strips lengthwise, then cut each strip into four triangles by marking an equal base width (about 3.5–4 inches) and slicing diagonally to the tip.

Shape croissants

Starting at the base of each triangle, gently stretch the base, then roll toward the tip, keeping the tip tucked under the finished roll to maintain shape while proofing and baking. Place croissants on parchment-lined sheet pans with at least 1.5–2 inches between them for expansion.

Final proof

Cover pans loosely with plastic wrap or a lightly damp towel and proof in a warm, humid place (~75–85°F / 24–29°C) until nearly doubled and jiggly, about 1.5–2 hours. Alternatively, proof in the refrigerator overnight (8–12 hours) until puffy.

Prepare egg wash

Whisk 1 large egg with 1 tablespoon cold water until smooth. Gently brush the tops of proofed croissants with the egg wash, taking care not to deflate them. If desired, sprinkle a pinch of coarse sugar on top.

Preheat oven

Preheat the oven to 400°F (205°C) with a rack in the middle. If available, place a baking stone or heavy sheet pan in the oven while preheating for more even bottom heat.

Bake

Bake one sheet pan at a time for 15–18 minutes, rotating once halfway through, until croissants are deep golden brown and well risen. If tops brown too quickly, reduce oven to 375°F (190°C) after 10 minutes and continue baking until done.

Cool

Remove croissants to a cooling rack and allow to cool 15–20 minutes before serving so the layers set and butter settles.