Croissant Recipe

Mixing the Dough

In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Mix well.

Adding Liquids

In a separate bowl, warm the milk and water slightly. Add the egg and whisk until combined. Gradually pour this mixture into the dry ingredients while mixing until a dough forms.

Kneading the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap.

First Rise

Let the dough rise in a warm place for about 1 hour or until doubled in size.

Preparing the Butter Layer

While the dough is rising, prepare the butter layer. Place the unsalted butter between two sheets of parchment paper and pound it with a rolling pin until it forms a flat rectangle about 1/2 inch thick. Refrigerate until firm.

Incorporating the Butter

Once the dough has risen, roll it out on a floured surface into a rectangle about 1/2 inch thick. Place the butter layer in the center of the dough and fold the dough over to encase the butter completely.

Rolling and Folding

Roll out the dough into a rectangle again and 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.

Shaping Croissants

After the final fold and chill, roll out the dough into a large rectangle (about 1/4 inch thick). Cut the rectangle into triangles. Starting from the base of each triangle, roll them up tightly to form croissants.

Final Rise

Place the shaped croissants on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let rise for about 1 hour.

Preheating the Oven

Preheat the oven to 400°F (200°C).

Baking the Croissants

Brush the croissants with an egg wash (beaten egg) for a golden finish. Bake in the preheated oven for 15-20 minutes or until golden brown.

Cooling

Remove the croissants from the oven and let them cool on a wire rack before serving.