Croissant Recipe

Mix Dry Ingredients

In a large bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Mix well to ensure even distribution.

Add Wet Ingredients

Warm the milk and water to about 100°F (37°C). Pour the warm milk and water mixture into the dry ingredients, followed by the tablespoon of unsalted butter. Mix until a shaggy dough forms.

Knead the Dough

Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.

Prepare the Butter

While the dough is rising, take 1.5 cups of unsalted butter and place it between two sheets of parchment paper. Using a rolling pin, pound and roll it into a rectangle about 1/2 inch thick. Refrigerate until firm.

Incorporate Butter into Dough

Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle about 1/2 inch thick. Place the prepared butter rectangle in the center of the dough and fold the dough over the butter, sealing the edges.

Roll and Fold

Roll the dough into a long rectangle, then fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, refrigerating for 30 minutes between each turn.

Shape the Croissants

After the final chill, roll the dough into a large rectangle. Cut the rectangle into triangles (about 5 inches wide at the base). Starting from the base, roll each triangle tightly towards the point to shape the croissant.

Second Rise

Place the shaped croissants on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let them rise for about 1 hour or until puffed.

Bake the Croissants

Preheat your oven to 400°F (200°C). Once the croissants have risen, bake them for 15-20 minutes or until golden brown and flaky. Let cool slightly before serving.