Ingredients:

  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1 package (7g) active dry yeast
  • 1 cup (240ml) lukewarm milk
  • 1/4 cup (60ml) cold water
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 cup (2 sticks, 226g) unsalted butter, very cold (European-style butter preferred)
  • 1 large egg, beaten
  • 1 tablespoon milk

Instructions:

  1. Prepare the Dough: Combine flour, sugar, salt, and yeast in a mixing bowl. Add milk, water, and melted butter. Mix until a shaggy dough forms. Knead (either by hand or with a dough hook) until smooth and elastic.
  2. First Rise & Chill: Form the dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours.
  3. Prepare the Butter Block: Place the cold butter between two sheets of parchment paper. Pound with a rolling pin to soften slightly, then roll into a 6x8 inch rectangle. Chill thoroughly in the refrigerator (at least 30 minutes).
  4. First Lamination (Lock-In): Roll out the chilled dough into a 12x16 inch rectangle. Place the butter block in the center of the dough. Fold the sides of the dough over the butter block, sealing the edges.
  5. First Fold (Single Fold): Roll the dough into a long rectangle (about 1/4 inch thick). Fold the dough into thirds, like a letter. Wrap in plastic wrap and chill for 30 minutes.
  6. Second Fold (Double Fold): Rotate the dough 90 degrees. Roll it out again into a long rectangle. Fold one third of the dough over to the center, and then fold the other third over that. Wrap in plastic wrap and chill for 30 minutes.
  7. Third Fold (Single Fold): Rotate the dough 90 degrees. Roll it out again into a long rectangle. Fold the dough into thirds, like a letter. Wrap in plastic wrap and chill for at least 1 hour.
  8. Shape the Croissants: Roll out the dough into a large rectangle (about 1/8 inch thick). Cut into long triangles. Gently stretch each triangle and roll it up from the base to the tip.
  9. Proofing: Place the croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let proof in a warm place for 2-3 hours, or until doubled in size. This is crucial for flakiness.
  10. Egg Wash & Baking: Preheat oven to 375°F (190°C). Brush the croissants with egg wash. Bake for 20-25 minutes, or until golden brown.
  11. Cooling: Let the croissants cool on a wire rack before serving.