Croissant Recipe

Prepare the Dough

In a large mixing bowl, combine 4 cups of all-purpose flour, 1 tsp of salt, 2 tbsp of sugar, and 2 tsp of instant yeast. Mix well.

Add Wet Ingredients

In a separate bowl, combine 1 cup of milk and 1 cup of water. Heat until warm (not hot). Pour this mixture into the dry ingredients along with 1 stick of softened unsalted butter.

Knead the Dough

Mix until a dough forms. Knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare the Butter Layer

While the dough is rising, take 2 sticks of unsalted butter and soften them at room temperature. Once soft, shape the butter into a rectangle about 1/2 inch thick, wrapping it in parchment paper and chilling it in the refrigerator.

Roll Out the Dough

After the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out into a rectangle about 1/2 inch thick.

Add Butter Layer

Place the chilled butter rectangle in the center of the dough. Fold the dough over the butter, sealing the edges to encase the butter.

Roll and Fold

Roll the dough out to a large rectangle again and fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times.

Cut and Shape Croissants

After the final chill, roll the dough out one last time. Cut it into triangles and roll each triangle from the base to the tip to form croissants. Place them on a baking sheet lined with parchment paper.

Egg Wash

In a small bowl, whisk together 1 large egg and 1 tbsp of milk to create an egg wash. Brush the mixture over each croissant.

Final Rise

Cover the croissants with a clean kitchen towel and let them rise for about 30-45 minutes until puffed.

Bake

Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes or until golden brown. Remove from the oven and let cool on a wire rack.