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Ingredients
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Dough
Egg Wash
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, mix warm water, warm milk, and sugar. Sprinkle yeast on top and let it sit for about 5-10 minutes until frothy.
- 2
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour and salt.
- 3
Mix Dough
Create a well in the center of the dry ingredients and add the activated yeast mixture along with the melted unsalted butter. Mix until a shaggy dough forms.
- 4
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic.
- 5
First Rise
Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Laminating the Dough
- 6
Prepare Butter Block
While the dough rises, prepare the butter for laminating. Place the cold butter (1 cup) 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 to keep it cold.
- 7
Roll Out Dough
After the first rise, punch down the dough and roll it out on a floured surface into a rectangle (about 1/2 inch thick).
- 8
- 9
First Fold
Roll the dough into a rectangle again, then fold it into thirds (like a letter). Wrap in plastic wrap and refrigerate for 30 minutes.
- 10
Repeat Folds
Repeat the rolling and folding process two more times, chilling for 30 minutes in between each fold.
Shaping and Baking
- 11
Final Roll
After the final fold, roll the dough out into a large rectangle (about 1/4 inch thick).
- 12
Cut Triangles
Cut the rectangle into long triangles (about 5 inches wide at the base).
- 13
Shape Croissants
Starting at the base of each triangle, roll the dough tightly towards the tip to form a crescent shape.
- 14
Second Rise
Place the shaped croissants on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for about 1 hour until doubled in size.
- 15
Prepare Egg Wash
In a small bowl, whisk together the egg and milk to create the egg wash.
- 16
Preheat Oven
While the croissants are rising, preheat your oven to 400°F (200°C).
- 17
Bake Croissants
Brush the croissants with the egg wash and bake in the preheated oven for 15-20 minutes or until golden brown.
- 18
Cool and Serve
Remove from the oven, allow to cool slightly, and enjoy your flaky, buttery croissants!