Croissants Recipe

Warm liquids & mix

Warm the milk until just lukewarm (around 95–105°F / 35–40°C). Combine the lukewarm milk and water. In the bowl of a stand mixer fitted with the paddle or dough hook, whisk together the flour, sugar, salt and instant yeast so ingredients are evenly distributed. Add the warmed milk/water, 3 tablespoons softened butter and 1 large egg. Mix on low speed until the dough just comes together (about 2–3 minutes).

Knead briefly

Switch to the dough hook (if not already) and knead on low for an additional 2–3 minutes until the dough is smooth but still slightly sticky. Do not over-knead — you want a supple dough but not developed to the point of resisting lamination.

Chill

Shape the dough into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling relaxes gluten and firms dough so it will roll cleanly in the next steps.

Prepare butter block

While dough chills, prepare the butter block. Place the 1.5 cups (about 340 g) of cold butter between two sheets of parchment. Using a rolling pin, pound and roll the butter into a 7 x 9 inch (18 x 23 cm) rectangle about 1/4-inch (6 mm) thick. Aim for uniform thickness. Chill the butter block until firm but still pliable (cold and slightly soft, about 15–20 minutes).

Turn out dough

Lightly flour your work surface with the 1/4 cup flour reserved for dusting. Roll the chilled dough into a 10 x 16 inch (25 x 40 cm) rectangle about 1/4-inch thick. If the dough springs back, rest 10 minutes chilled and try again.

Enclose butter

Place the butter block centered on the lower half of the dough lengthwise, leaving a border about 1/2 inch. Fold the top half of the dough over the butter to enclose it, overlapping the edges and pressing lightly to seal so the butter is fully enclosed in the dough. Pinch seams to seal. Chill the sealed packet 20–30 minutes until firm.

First roll & fold (single turn)

On a lightly floured surface, roll the dough packet into a rectangle roughly 8 x 20 inches (20 x 50 cm). Brush off excess flour. Fold the dough into thirds like a letter (a single turn). Rotate the dough 90 degrees, wrap in plastic, and chill for 30–45 minutes until firm.

Second roll & fold (double turn optional)

Repeat the rolling to 8 x 20 inches and fold into thirds again. For flakier layers you may perform a second single turn (total 3 single turns), or a double turn (fold in thirds, rotate, fold in thirds) depending on desired layering. After the fold, chill for 30–45 minutes until firm.

Third roll & final fold

Roll once more to roughly 8 x 20 inches. Perform a final single turn (fold into thirds). Wrap and chill for at least 1 hour or overnight for best flavor and ease of handling.

Roll out for cutting

After chilling, dust work surface lightly. Roll the dough into a rectangle about 10 x 20 inches (25 x 50 cm) and about 1/8–3/16 inch (3–4 mm) thick. Trim the edges so sides are straight. Using a sharp knife or pizza cutter, cut the rectangle in half lengthwise to two 5 x 20 inch strips. Cut each strip into triangles about 4 inches (10 cm) wide at the base and 8–9 inches (20–23 cm) long (yielding roughly 12–16 croissants depending on sizing).

Shape croissants

Take one triangle, make a small 1/2-inch slit at the center of the base to help stretching. Starting at the base, gently stretch the triangle slightly and roll toward the tip, keeping a gentle tension so you get a tight spiral and the tip tucked underneath. Place each croissant on a parchment-lined sheet pan with the tip tucked underneath and leaving space for expansion.

Final proof

Cover loosely with lightly greased plastic wrap or a clean kitchen towel and proof at 75–80°F (24–27°C) until nearly doubled and jiggly — about 1.5 to 2 hours. Alternatively, retard-proof in the refrigerator overnight (8–12 hours) for more flavor, then allow to come to room temperature for 1–2 hours before baking.

Egg wash

Preheat the oven to 400°F (200°C). Whisk together 1 large egg and 1 teaspoon cold water to make the egg wash. Gently brush each croissant with the egg wash being careful not to deflate them. Optionally sprinkle a little coarse sugar on top for a glossy, slightly sweet finish.

Bake

Bake croissants on the center rack for 12–18 minutes until deeply golden brown and crisp on the outside. Rotate the tray halfway through baking for even color. Internal layers should be flaky and hollow-sounding when tapped. If the croissants brown too quickly, reduce oven to 375°F (190°C) and continue baking until done.

Cool

Remove from oven and transfer croissants to a wire rack to cool for at least 10–15 minutes before serving so layers set and interior finishes baking from residual heat.