Croissant Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together 3.5 cups all-purpose flour, 0.25 cup granulated sugar, 2 tsp instant yeast, and 1 tsp salt until evenly combined.

Add wet ingredients

Warm 0.75 cup whole milk plus 0.25 cup warm water to about 95–105°F (slightly warm to the touch). Add the warm liquid, 3 tbsp softened unsalted butter, and 1 large egg to the dry ingredients. Mix with a dough hook on low (or stir by hand) until a shaggy dough forms, about 2–3 minutes.

Knead

Knead the dough in the mixer on medium-low for 4–6 minutes (or by hand on a lightly floured surface for 6–8 minutes) until the dough is smooth and slightly elastic. The dough will be somewhat soft but not sticky; add up to 1 tbsp flour if very sticky.

First chill

Shape the dough into a flat rectangle, wrap in plastic, and chill in the refrigerator for 30–45 minutes. Chilling relaxes gluten and firms the dough for lamination.

Prepare butter block

While the dough chills, prepare the butter: place 12 tbsp cold unsalted butter between two sheets of parchment and pound/roll it with a rolling pin until it becomes a pliable, even rectangle about 7 x 9 inches and roughly 1/4 inch thick. Keep chilled but pliable (not rock hard).

Roll dough

On a lightly floured surface, roll the chilled dough into a rectangle about 10 x 14 inches and roughly 1/4 inch thick. Trim edges to make straight sides if needed.

Enclose butter

Place the butter block slightly off-center on the dough rectangle. Fold the dough over the butter like an envelope so the butter is completely enclosed and the seams meet in the middle. Press edges to seal.

First turn (single turn)

Roll the enclosed dough into a long rectangle about 8 x 20 inches. Fold the top third down over the middle, then fold the bottom third up over that (a three-fold), like folding a letter. This is one single turn. Wrap in plastic and chill for 30 minutes.

Second turn (double turn)

Repeat rolling to 8 x 20 inches and perform another single (three-fold) turn. Wrap and chill 30 minutes.

Third turn (single turn)

Repeat once more: roll to 8 x 20 inches and do a final single (three-fold) turn. Wrap and chill at least 1 hour or up to overnight. You should have completed three single turns (total 3 letter folds), which creates visible layers.

Pre-shape and rest

Remove dough from the refrigerator and let sit 5–10 minutes to take the chill off (still cold but pliable). On a lightly floured surface, roll dough into a large rectangle about 12 x 20 inches and about 1/8–1/4 inch thick.

Cut triangles

Trim edges to make straight sides. Using a sharp knife or pizza cutter, cut the dough in half lengthwise to make two long strips, then cut each strip into 8 triangles (base about 4 inches) for a total of 16 croissants. For larger croissants, cut fewer, wider triangles.

Shape croissants

Hold each triangle by the base, gently stretch the base outward, then roll the triangle up toward the tip, keeping a tight roll but not compressing the layers. Place each croissant on a parchment-lined baking sheet with the tip tucked underneath. Arrange with space to expand.

Proof

Cover loosely with lightly greased plastic wrap or a clean towel and proof in a warm (75–80°F / 24–27°C), draft-free place until puffy and nearly doubled, about 1.5–2 hours. Alternatively, proof more slowly in the refrigerator overnight for 8–12 hours.

Egg wash and bake

Preheat the oven to 400°F (200°C) with a rack in the middle. Whisk 1 egg with 1 tsp water to make an egg wash. Gently brush each croissant with egg wash, taking care not to deflate them. Bake for 12–18 minutes, rotating halfway, until deep golden brown and flaky. Smaller croissants will be done closer to 12 minutes; larger may take up to 18 minutes.

Finish

Remove croissants from the oven and immediately brush lightly with 1 tbsp melted unsalted butter for shine and flavor. Let cool on a rack for 10–15 minutes before serving.

Serve warm with 1/4 cup of your preferred jam on the side. Split croissants open and spread jam and additional butter to taste.