Croissant Recipe

Combine dry ingredients

In the bowl of a stand mixer (or a large mixing bowl), whisk together the flour, sugar, salt, and instant yeast so they are evenly distributed.

Warm liquids

Warm the milk and water together until lukewarm (about 95–105°F / 35–40°C). They should feel slightly warm to the touch but not hot.

Mix dough

Add the lukewarm milk-water mixture and the softened butter to the dry ingredients. Mix on low with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, about 3–5 minutes. Increase speed to medium-low and knead until the dough is smooth and slightly tacky but not sticky, about 4–6 more minutes. If mixing by hand, knead on a lightly floured board for 8–10 minutes.

First chill/relax

Shape the dough into a rough rectangle, wrap tightly in plastic wrap, and chill in the refrigerator for 30–60 minutes. Chilling relaxes the gluten and makes lamination easier.

Prepare butter block

While the dough chills, place the 1.5 cups cold unsalted butter between two sheets of parchment. Using a rolling pin, pound and roll the butter until it forms an even rectangle about 8x10 inches and about 1/2 inch thick. Keep the edges straight; chill if it softens. The butter should be pliable but cold.

Roll dough

On a lightly floured surface, roll the chilled dough into a rectangle roughly 12x16 inches and about 1/4 inch thick. If the dough resists, return to the fridge for 10–15 minutes.

Enclose butter

Center the butter block on the dough so the longer side of the butter is parallel to the shorter side of the dough rectangle (butter's long edge should be perpendicular to the direction you'll roll later). Fold the dough over the butter like an envelope: fold one long side over the butter, then fold the opposite side over so the butter is completely enclosed. Pinch sealed edges to secure.

First turn (book fold)

Roll the sealed packet gently into a rectangle about 10x18 inches, keeping even thickness. Fold the dough into thirds like a letter (a single turn). Wrap in plastic and chill for 30 minutes.

Second turn

Remove dough and rotate 90 degrees. Roll again into a 10x18 inch rectangle and fold into thirds the same way (second turn). Wrap and chill for 30–45 minutes.

Third turn

Repeat the roll-and-fold a third time: roll to 10x18 inches and fold into thirds (third turn). Wrap and chill for at least 1 hour or up to overnight. This completes three single turns (equivalent to a 3x3 laminate).

Final roll and cut

Lightly flour your work surface. Roll the chilled laminated dough to a rectangle about 12x24 inches and about 1/8–3/16 inch thick. Trim the edges to make straight sides. Using a ruler and sharp knife or pizza cutter, cut the dough into triangles roughly 4–5 inches wide at the base and 8–9 inches tall. You should get about 12–16 croissants depending on thickness.

Shape croissants

Take one triangle and make a small 1/2 inch slit in the center of the base. Gently stretch the base ends, place the base on the slit, and roll the triangle toward the tip with a slight outward curl, stretching gently so the tip is tucked under the croissant. Place each croissant on a parchment-lined baking sheet, tip side down to prevent unrolling. Leave 2–3 inches between pieces.

Proof

Cover loosely with lightly greased plastic or a damp tea towel and proof at 75–80°F (24–27°C) until nearly doubled in size and the layers are puffy, about 1.5–3 hours depending on ambient temperature. For a slower, more developed flavor, proof in the refrigerator overnight (8–12 hours) until puffed—then bring to room temperature for 30–60 minutes before baking.

Egg wash

Preheat oven to 400°F (200°C) with a rack in the middle. Whisk the egg with 1 tablespoon cold water to make an egg wash. Gently brush the proofed croissants with the egg wash, taking care not to deflate them. If using, sprinkle a pinch of coarse sugar on top for a glazed, slightly crunchy finish.

Bake

Bake the croissants for 12 minutes at 400°F (200°C), then reduce oven temperature to 375°F (190°C) and bake an additional 6–10 minutes until deep golden brown and crisp. Rotate the sheet halfway through if your oven browns unevenly. Internal layers should be airy and butter-rich.

Cool

Remove croissants from the oven and transfer to a wire rack. Let cool for at least 15–20 minutes before serving so interior steam sets and layers hold shape. Serve warm or at room temperature.