Croissant Recipe

Mix dry ingredients

In the bowl of a stand mixer, combine the flour, sugar, salt, and instant yeast. Whisk briefly to distribute evenly. (If using active dry yeast, proof in warm water first and reduce added water accordingly.)

Add liquids

Warm the milk and water to about 90–100°F (lukewarm). Add to the dry ingredients along with the softened butter and one large egg. Mix with the dough hook on low speed until the ingredients come together into a shaggy dough, about 2–3 minutes.

Knead briefly

Increase mixer speed to medium-low and knead until the dough is smooth and slightly elastic but still soft, about 4–6 minutes. The dough should hold together but remain tacky; do not over-develop gluten.

First chill

Shape the dough into a flat rectangle about 1-inch thick, wrap tightly in plastic, and refrigerate at least 1 hour (or up to overnight). Chilling relaxes the gluten and firms the dough for lamination.

Prepare butter block

While the dough chills, prepare the butter block: place the cold butter between two sheets of parchment and bash/roll it with a rolling pin until pliable. Shape into a 7 x 9 inch rectangle approximately 1/2 inch thick. Chill until firm but pliable (not rock hard), about 15–30 minutes in the refrigerator.

Roll out dough

On a lightly floured surface, roll the chilled dough into a rectangle roughly 12 x 9 inches, keeping edges relatively straight. The long side should be roughly 12 inches.

Enclose butter

Place the butter block centered along the lower two-thirds of the dough rectangle. Fold the top third of the dough down over the butter, then fold the bottom third up over that (a letter fold), fully enclosing the butter. Seal edges by pressing gently.

First roll and fold (single turn)

With the folded dough seam at one short end, roll the package gently into a rectangle roughly 12 x 8–9 inches, keeping even thickness. Perform a single letter fold (fold one third toward the center, then fold the other third over it). Wrap in plastic and chill 30–45 minutes until firm but pliable.

Second and third turns

Repeat the rolling and letter folding process two more times, for a total of three single turns. After each turn, wrap and chill 30–45 minutes. Keep the dough and butter cold but pliable; if butter starts to break through, chill longer. The goal is to create at least 27 visible layers (3 turns creates that lamination).

Final roll

After the last chill, roll the dough into a rectangle about 20 x 10 inches and about 1/8–1/4 inch thick. Trim edges to make straight sides. Chill 10–15 minutes if the dough becomes too warm and gummy.

Cut triangles

Using a sharp knife or bench scraper, cut the rectangle into 8–12 long triangles. For classic medium croissants, make 10–12 triangles roughly 4–5 inches at the base and 7–8 inches long. Make a small 1/2-inch slit in the center of the base of each triangle to help rolling.

Roll croissants

Starting at the base, stretch each triangle slightly and roll toward the tip, tucking the tip under the croissant to keep shape. Place on parchment-lined baking sheets with the tip side down and spacing about 2 inches apart to allow expansion.

Proof

Cover loosely with plastic wrap or a damp towel and proof in a warm, humid place (75–85°F / 24–29°C) until nearly doubled and jiggly, about 1.5–3 hours depending on temperature. They should be visibly puffy but not overproofed (which will lose layers).

Egg wash

Preheat oven to 400°F (205°C). Whisk the egg with 1 teaspoon water to make an egg wash. Gently brush the surface of each proofed croissant once, avoiding deflating them. Optionally sprinkle a tiny pinch of coarse sea salt on top for a savory finish.

Bake

Bake croissants on the center rack for 12 minutes at 400°F, then reduce oven temperature to 375°F (190°C) and bake an additional 6–10 minutes until deeply golden brown and crisp. Total bake time typically 18–22 minutes depending on size and oven. Rotate pans halfway if baking multiple sheets.

Cool

Remove croissants to a wire rack and cool 10–15 minutes before serving to allow interior steam to settle and layers to set. Serve warm or at room temperature.