Croissant Recipe

Mix dry ingredients

Whisk the flour, sugar, salt, and instant yeast together in a large bowl. Make sure the salt and yeast are on opposite sides of the bowl initially so salt does not kill the yeast on contact.

Combine liquids

Warm the milk to about 90–100°F (slightly warm to the touch). Combine the warm milk and room-temperature water. Lightly beat the egg and add to the liquid mixture.

Form dough

Add the liquid mixture and the 4 tablespoons of softened unsalted butter to the dry ingredients. Mix with a wooden spoon or paddle on low speed until a rough, slightly sticky dough forms (about 2–3 minutes). If using a stand mixer, mix on low with the dough hook for 2–3 minutes until combined.

Knead briefly

Knead the dough by hand on a lightly floured surface or in the mixer on low for 2–3 minutes until it comes together into a smooth but slightly tacky ball. Do not over-knead — gluten development should be minimal compared with bread dough.

First chill

Shape the dough into a flat rectangle about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to relax the gluten and chill the fats.

Prepare butter

Place 1 cup (about 225 g) of cold unsalted butter between two pieces of parchment paper. Using a rolling pin, pound and roll the butter into a square approximately 7 x 7 inches and about 1/4 inch thick. Keep edges neat; the butter should be pliable but still cold. Return to the fridge if it becomes too soft.

Chill until firm

If the butter becomes too soft while working, chill it for 10–15 minutes. The goal is a cold but malleable block that will hold its shape when enclosed in the dough.

Enclose the butter

Remove the dough from the fridge and roll it on a lightly floured surface into a rectangle roughly 10 x 14 inches, about 1/4 inch thick. Place the chilled butter block centered on the lower half of the dough. Fold the top half of the dough over the butter to completely encase it. Pinch and seal the edges to keep butter from leaking.

First roll and fold (letter fold)

With the butter block enclosed, roll the dough gently into a rectangle about 8 x 20 inches. Keep even pressure and turn the dough a quarter turn as needed to maintain shape. Perform a letter (three-fold): fold the top third down over the middle, then fold the bottom third up over that (like folding a letter). Wrap in plastic and chill in the refrigerator for 30–45 minutes until firm.

Second fold

Rotate the chilled dough 90 degrees so the open ends are on the sides. Roll again to a rectangle about 8 x 20 inches. Perform a second letter fold. Wrap and chill for 30–45 minutes.

Third fold

Repeat the rolling to about 8 x 20 inches and perform a third letter fold. Wrap tightly and chill for at least 1 hour, or up to overnight. This yields six to eight distinct layers of butter and dough—enough for classic croissant flakiness.

Final roll

After the final chill, roll the dough into a rectangle approximately 12 x 24 inches about 1/8–3/16 inch thick. Try to keep the thickness uniform. Trim the edges to make straight sides.

Cut triangles

Using a sharp knife or pastry cutter, cut the dough into triangles roughly 4–5 inches wide at the base and 8–9 inches tall. For standard-sized croissants, aim for about 12–16 triangles depending on exact dimensions.

Shape croissants

Take one triangle, make a small 1/2 inch slit in the center of the base, and stretch the base slightly with your fingers. Starting from the base, roll the triangle toward the tip, keeping the tip tucked under the croissant to help maintain shape during proofing. Place shaped croissants on parchment-lined baking sheets with space between them (they will expand).

Final proof

Cover the croissants loosely with lightly greased plastic wrap or a clean kitchen towel. Proof at 75–80°F (24–27°C) for about 1.5–2 hours, or until they are noticeably puffy and roughly doubled in size. Alternatively, retard proof in the refrigerator overnight (8–12 hours) for deeper flavor; bring to room temperature before baking (about 1–2 hours).

Preheat oven

Preheat the oven to 400°F (200°C) with a rack in the center. If you have a baking stone, place it in the oven to heat; otherwise use baking sheets.

Egg wash

Whisk together 1 egg and 1 teaspoon of water until smooth. Gently brush the tops of the proofed croissants with the egg wash using a soft pastry brush. Avoid over-brushing (which can deflate them). Optionally sprinkle coarse sugar on top for a sweet crust.

Bake

Bake the croissants at 400°F (200°C) for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 8–12 minutes until deep golden brown and crisp. Rotate the baking sheet halfway through if your oven bakes unevenly.

Cool

Remove croissants from the oven and transfer to a wire rack. Let cool for 10–15 minutes; they are best eaten warm but not piping hot so the interior sets slightly.