Ingredients
For the Dough:
- 4 cups (500g) all-purpose flour
- 1/2 cup (120ml) warm water
- 1/2 cup (120ml) warm milk
- 1/4 cup (50g) granulated sugar
- 2¼ tsp (1 packet) active dry yeast
- 2 tsp salt
- 2 tbsp (30g) unsalted butter, softened
- 1 large egg (for egg wash)
For the Butter Layer:
- 1½ cups (340g) unsalted butter, cold but pliable
Instructions
1. Make the Dough:
- In a small bowl, combine warm water, warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Add softened butter and yeast mixture. Stir until a rough dough forms.
- Knead the dough for 5–8 minutes until smooth. Shape into a rectangle, wrap in plastic, and chill for 1 hour.
2. Prepare the Butter Block:
- Place cold butter between two sheets of parchment paper.
- Use a rolling pin to flatten it into an 8-inch square. Chill if too soft.
3. Laminate the Dough:
- On a floured surface, roll the chilled dough into a 12-inch square.
- Place the butter block in the center at a diagonal angle (like a diamond inside a square).
- Fold the corners of the dough over the butter and seal it.
- Roll into a 20×10 inch rectangle. Fold into thirds like a letter.
- Wrap and chill for 30 minutes. Repeat the rolling and folding process 2 more times (3 folds total), chilling 30 minutes between each.
4. Shape the Croissants:
- Roll the laminated dough into a large rectangle (about 24×8 inches).
- Cut into triangles (about 4 inches wide at the base).
- Gently stretch each triangle and roll up from base to tip. Place on a baking tray lined with parchment, tip underneath.
5. Proof:
- Cover loosely with plastic wrap or a towel.
- Let rise in a warm spot for 1½–2 hours, until puffy and doubled in size.
6. Bake:
- Preheat oven to 400°F (200°C).
- Beat the egg and brush croissants for a golden finish.
- Bake for 18–22 minutes, until golden brown and flaky.
🥐 Enjoy warm with butter, jam, or coffee!
Let me know if you want a shortcut version using store-bought puff pastry.