Ms. Emily's Flakey Warm Croissants Recipe

Make the dough

In a large bowl or stand mixer fitted with a dough hook, whisk together the flour, instant yeast, granulated sugar, and 1 1/2 teaspoons salt. Warm the milk and water until lukewarm (about 105–110°F / 40–43°C). Add warm milk, warm water, and 2 tablespoons softened butter to the dry ingredients. Mix on low until the dough comes together (about 2–3 minutes), then increase speed to medium-low and knead 3–4 minutes until smooth but slightly tacky. Shape into a flat rectangle, wrap in plastic, and refrigerate 30 minutes to relax the gluten.

Prepare the butter block

While the dough rests, place the 1-pound cold butter block between two pieces of parchment and pound/roll it with a rolling pin into an even 8x8 inch square about 1/4-inch thick. Keep the edges neat. Chill in the refrigerator if it becomes too soft; the butter should be cold but pliable.

Laminate (incorporate butter and folds)

On a lightly floured surface, roll the dough into a 12x8-inch rectangle about 1/4-inch thick. Place the chilled 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 (like an envelope) so the butter is fully enclosed. Seal edges. Rotate the dough so the short edge faces you, then roll gently into a 16x8-inch rectangle. Perform a letter fold (fold one third toward center, then the other third over it). Wrap and chill 30 minutes. Repeat two more times (for a total of 3 letter folds), chilling 30 minutes between each fold. Keep dough cold but pliable throughout; if butter starts to smear, chill until firm.

Shape croissants

After the final chill, roll dough into a 20x10-inch rectangle about 1/8–3/16-inch thick. Trim edges to make straight sides. Cut the rectangle in half lengthwise into two 10x10-inch pieces. Cut each 10x10-inch square into triangles roughly 5 inches wide at the base (you should get about 12–16 triangles depending on size). Make a small slit at the base of each triangle, stretch the base slightly, and tightly roll toward the tip, placing the tip underneath the croissant. Curve the ends slightly to create a crescent shape. Place croissants on parchment-lined baking sheets, leaving room to rise.

Proof

Beat 1 egg yolk with 1 teaspoon water for egg wash and set aside. Cover shaped croissants loosely with plastic or a linen cloth. Let them proof at room temperature (ideally 75–78°F / 24–26°C) until puffy and jiggly and nearly doubled in size — about 1.5 to 2 hours. Alternatively, proof overnight in the refrigerator for 8–12 hours for added flavor; bring to room temp for 30–60 minutes before baking.

Bake

Preheat oven to 400°F (200°C) with a rack in the center. Brush croissants gently with egg wash, taking care not to deflate them. Bake one sheet at a time for 16–20 minutes until deep golden brown and fully expanded. If the bottoms are browning too quickly, lower the oven to 375°F and continue until baked through. Remove to a wire rack and let cool 5–10 minutes — serve warm for best flakiness. (If using store-bought frozen croissants, heat according to package instructions until warm and flaky.)

While croissants bake, make the whipped citrus butter. In a bowl, beat 1/2 cup room-temperature unsalted butter with an electric mixer on medium speed until soft and slightly fluffy, about 1–2 minutes. Add 1 tablespoon confectioners' sugar, the orange zest (1 tablespoon), lemon zest (1 teaspoon), 1 teaspoon fresh orange juice, and 1/4 teaspoon fine sea salt. Beat another 30–45 seconds until smooth and airy. Taste and adjust salt or zest to preference. Transfer to a serving dish and keep at room temperature until ready to serve.

Split warm croissants and serve with orange marmalade and a generous smear of whipped citrus butter. Dust lightly with powdered sugar if desired. For a classic presentation, offer extra marmalade and butter on the side so guests can add more.