Croissant Recipe

Make the dough

Warm the milk to about 95–100°F (warm to the touch, not hot). In a bowl of a stand mixer fitted with the paddle (or in a large mixing bowl), combine the warm milk, water, instant yeast, sugar and softened 3 tbsp butter. Add 4.5 cups flour and 2 tsp salt. Mix on low until combined, then stir/knead 2–3 minutes until a shaggy but cohesive dough forms. The dough should be slightly sticky but not wet. If using a stand mixer, switch to the dough hook and knead 2 minutes more to develop some structure. Do not over-knead; you want a smooth, slightly tacky dough.

First rest

Shape the dough into a rectangle, lightly flour the surface, cover with plastic wrap and refrigerate for 30–45 minutes to relax the gluten and chill the dough for laminating.

Prepare butter block

While the dough chills, prepare the cold butter for laminating. Place 1 cup cold unsalted butter between two sheets of parchment and pound/roll with a rolling pin into a flat square about 8x8 inches and roughly 1/2-inch thick. Keep the butter cold but pliable — return to refrigerator if it softens too much.

Laminate — envelope fold

On a lightly floured surface, roll chilled dough into a rectangle roughly 10x16 inches. Place the cold butter block centered on the lower two-thirds of the dough. Fold the top third of the dough down over the butter, then fold the bottom third up over that (like folding a letter) so butter is enclosed. Seal edges gently and roll the dough into a long rectangle about 8x20 inches, keeping even thickness. Perform the first letter (3-fold) turn: fold into thirds again (short edge to center, then other short edge over). Wrap in plastic and refrigerate 30 minutes.

Laminate — additional turns

Repeat the rolling and folding process two more times: roll to a rectangle about 8x20 inches, perform a letter fold (fold into thirds), wrap, and chill 30 minutes between each fold. In total perform 3 letter folds with chilling between — this creates multiple butter layers for flaky croissants. Keep dough cold but pliable; if butter leaks, chill until firm and continue.

Final roll and shape

After the last chill, roll the dough on a lightly floured surface to a rectangle about 10x24 inches and about 1/4-inch thick. Trim the edges to square them. Cut the dough into triangles approximately 4–5 inches wide at the base and 8–9 inches tall. For classic croissants, make a small slit (~1/2 inch) in the center of the base of each triangle, gently stretch the base, then roll from base toward tip, tucking the tip under the croissant to hold shape. Place croissants on a baking sheet lined with parchment, leaving room to proof and expand.

Proof

Beat 2 large eggs lightly. Lightly brush each croissant with a thin coat of beaten egg (this is optional before proofing). Place croissants in a warm, humid place (about 75–80°F). Proof for 1.5–2 hours, until nearly doubled in size and jiggly when the tray is nudged. Alternatively, proof slowly in the refrigerator for 8–12 hours for more flavor, then bring to room temperature before baking.

Egg wash and bake

Preheat oven to 400°F (200°C) with a rack in the middle. In a small bowl, mix 1 egg yolk with 1 tsp cold water and whisk. Gently brush each proofed croissant with the egg wash to give a glossy finish. Bake the croissants on the middle rack for 15–20 minutes until deeply golden brown and crisp. Rotate the sheet pan halfway through baking for even color if needed. Internal temperature should be about 200°F (93°C) when fully baked.

Cool and serve

Remove croissants from oven and transfer to a wire rack. Let rest 10–15 minutes so interior finishes setting. Serve warm or at room temperature with room-temperature unsalted butter and raspberry jam on the side. For best texture, serve within the same day; to reheat, warm in a 325°F (160°C) oven for 5–7 minutes.

Portioning and pairing

This recipe yields about 12 medium croissants. Plate 1 croissant per guest with approximately 1 tbsp (15 g) room-temperature butter and 2 tbsp (30–40 g) raspberry jam per serving, or serve butter and jam in small dishes for self-service.