Croissants Recipe

Warm liquids and mix

Warm the milk until just lukewarm (about 95–100°F / 35–38°C). In a small bowl combine warm water and sugar, sprinkle the instant yeast over the water and let sit 5 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook, combine flour and salt. Add the foamy yeast mixture, warm milk, softened butter (2 tbsp), and the whole egg. Mix on low speed until the dough comes together, about 3–4 minutes.

Knead

Increase speed to medium-low and knead 4–6 minutes until the dough is smooth, slightly tacky but not sticky. If the dough is too dry add up to 1–2 tsp water; if too sticky add up to 1 tbsp flour.

First chill

Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate at least 1 hour (or up to overnight). Chilling relaxes gluten and makes laminating easier.

Prep butter block

While dough chills, prepare the butter block. Place the cold butter between two sheets of parchment and pound/roll with a rolling pin into an even 8 x 6 inch (20 x 15 cm) rectangle about 1/2 inch (1.2 cm) thick. Keep butter cold but pliable — if it becomes too soft return to refrigerator 10–15 minutes. Chill the block until the dough is ready.

Roll and encase butter

On a lightly floured surface, roll chilled dough into a 12 x 8 inch (30 x 20 cm) rectangle. Place the butter block centered on the lower two-thirds of the dough. Fold the top third of dough over the butter, then fold the bottom third up over that (envelope fold) to fully encase the butter. Seal edges by pressing lightly.

First fold and chill

Roll the dough package gently into a 20 x 8 inch (50 x 20 cm) rectangle, taking care to keep even thickness and not release butter. Fold the dough into thirds (letter fold). Wrap in plastic and chill in fridge 30–45 minutes.

Second and third folds

Repeat the roll to 20 x 8 inch and letter fold two more times, chilling 30–45 minutes between folds. In total perform three letter folds. After final fold chill at least 1 hour or up to overnight. This creates the layered lamination for flaky croissants.

Final roll and cut

After chilling, roll dough to a 20 x 12 inch (50 x 30 cm) rectangle about 1/8–3/16 inch (3–5 mm) thick. Trim edges so sides are straight. Cut the dough in half lengthwise, then cut each half into 4 triangles (total 8). Each triangle should be roughly 5–6 inches (12–15 cm) tall.

Shape croissants

Starting at the base of each triangle, make a small slit in the middle (1/2 inch) to help stretching. Gently stretch each triangle by pulling the corners slightly, then roll from base toward tip, keeping the tip tucked under. Place shaped croissants seam-side down on a parchment-lined baking sheet, leaving 2 inches between them for proofing.

Proof

Cover loosely with lightly greased plastic wrap or a damp kitchen towel and proof at 75–80°F (24–27°C) until nearly doubled in size and visibly puffy, about 1.5–2 hours. Do not overproof — croissants should hold shape but be airy.

Egg wash and bake

Preheat oven to 400°F (205°C) with a rack in the center. Whisk the egg yolk with 1 tsp milk for the egg wash and gently brush the tops of the croissants once proofed. Bake for 12–16 minutes until deep golden brown and crisp. If bottoms brown too quickly, rotate sheet after 8 minutes. Internal temperature should be about 200°F (93°C) when fully baked.

Cool

Transfer croissants to a wire rack and cool 15–20 minutes before serving so the interior sets and flakes form.

Make whipped butter

In a small bowl or using a handheld mixer, whip 1/2 cup room-temperature unsalted butter with 1 tbsp heavy cream and 1/4 tsp fine sea salt until smooth and fluffy, about 1–2 minutes. Scrape into a serving dish and keep at room temperature for easy spreading.

Prepare jam

Place 3/4 cup fruit jam into a small bowl and stir in optional 1 tsp lemon zest to brighten flavor. For a smoother consistency you can stir until glossy or warm very briefly (10–15 seconds) in the microwave.

Serve

Serve warm croissants halved or whole with whipped butter and jam on the side. Encourage guests to spread whipped butter first then a thin layer of jam for best texture and flavor.