The Best Homemade Croissants

Ingredients

• 4 cups all-purpose flour (plus more for dusting)
• 0.33 cup granulated sugar
• 2 tsp kosher salt
• 1 tbsp instant yeast
• 3 tbsp unsalted butter (softened, for the dough)
• 1.5 cups whole milk (cold)
• 1.5 cups unsalted butter (3 sticks, cold, for the butter block)
• 1 egg (beaten with a splash of water for egg wash)

Steps

1. 1

   In a large bowl, whisk together the flour, sugar, salt, and instant yeast until well combined.

2. 2

   Add the 3 tablespoons of softened butter and the cold milk to the dry ingredients.

3. 3

   Mix by hand or with a wooden spoon until a shaggy dough forms and no dry flour remains.

4. 4

   Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

5. 5

   Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.

6. 6

   Prepare the butter block: Place the 3 sticks of cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a 7-inch (18cm) square. Refrigerate the butter block to keep it firm but pliable.

7. 7

   Lamination: On a floured surface, roll the chilled dough into a 10-inch square. Place the butter block diagonally in the center of the dough.

8. 8

   Fold the corners of the dough over the butter block to meet in the center, sealing the butter completely inside the dough envelope.

9. 9

   Roll the dough into a long rectangle (about 8x24 inches). Fold the dough into thirds like a letter (the 'first turn').

10. 10

    Wrap the dough in plastic and chill in the freezer for 15 minutes, then the fridge for 15 minutes. Repeat the rolling and folding process two more times for a total of three turns, chilling between each turn.

11. 11

    After the final turn, wrap the dough and refrigerate for at least 2 hours or overnight.

12. 12

    Final Shape: Roll the dough out into a long, thin rectangle about 1/8 inch thick. Trim the edges to reveal the layers.

13. 13

    Cut the dough into long, skinny triangles (about 4 inches wide at the base).

14. 14

    Gently stretch each triangle and roll it up from the base to the tip. Place on a parchment-lined baking sheet with the tip tucked underneath.

15. 15

    Proofing: Brush the croissants lightly with egg wash. Let them rise in a draft-free spot at room temperature (about 75°F/24°C) for 2 hours until doubled in size and jiggly.

16. 16

    Preheat the oven to 400°F (200°C).

17. 17

    Brush the croissants with a second coat of egg wash.

18. 18

    Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 8-10 minutes until deep golden brown.

19. 19

    Transfer to a wire rack and let cool completely before serving to allow the internal structure to set.

Notes

The key to success is keeping the dough and butter at the same temperature. If the butter gets too hard, it will shatter; if it gets too soft, it will melt into the dough. If at any point the dough feels too soft, return it to the fridge immediately.

Nutrition per serving

• bakery
• breakfast
• brunch
• dessert
• french
• baking
• vegetarian
• advanced