Ingredients
Scale
For the dough (détrempe):
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (10g) salt
- 1 tablespoon (10g) active dry yeast
- 1 1/4 cups (300ml) warm milk
- 2 tablespoons unsalted butter, melted
Butter block (beurrage):
- 1 cup (225g) unsalted butter, cold and shaped into a flat square
For the egg wash:
- 1 egg
- 1 tablespoon milk
Instructions
- In a large bowl or stand mixer, mix flour, sugar, and salt. Dissolve yeast in warm milk and let it sit until foamy — about 5 to 10 minutes. Add the milk-yeast mixture and melted butter to the dry ingredients and knead until smooth, about 3–5 minutes. Shape it into a rectangle, wrap in plastic wrap, and refrigerate for 1 hour.
- Place cold butter between two sheets of parchment paper. Use a rolling pin to shape it into a 6-inch square. If it’s too soft, chill it for a few minutes.
- Roll the chilled dough into a 12-inch square. Place the butter block diagonally in the center, like a diamond. Fold the corners of the dough over the butter to enclose it completely, like wrapping a gift.
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Roll the dough into a long rectangle, about 8×20 inches. Fold it into thirds, like a letter. This is your first “turn.” Wrap it and chill for 30 minutes.
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Repeat the rolling, folding, and chilling process two more times for a total of three turns.
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Each turn builds more layers — and more layers means flakier croissants. Don’t rush this step. Cold dough and butter make all the difference.
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After the final rest, roll the dough out into a large rectangle, about 1/4-inch thick.
- Use a sharp knife or pizza cutter to trim the edges and cut triangles roughly 5 inches wide at the base.
- Starting at the wide end, gently stretch and roll each triangle toward the tip to form that classic crescent shape.
- Cover the shaped croissants loosely and let them rise at room temperature for 1.5 to 2 hours.
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Preheat your oven to 400°F (200°C). Mix the egg with milk and gently brush over each croissant — this gives them that glossy, golden finish.
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Bake for 18–22 minutes until puffed and deep golden brown. Rotate the pan halfway through for even browning.
- Let them cool on a wire rack for at least 10 minutes
Notes
- Keep everything cold. If the butter melts into the dough during rolling, chill it again before continuing.
- Use good butter. European-style butter with higher fat content makes a noticeable difference.
- Roll gently. Too much pressure can break layers or cause butter to leak out.
- Practice patience. Croissant dough needs time and calm energy. Don’t rush it.