A classic French croissant recipe showing how to make buttery laminated dough from scratch, through multiple folds, rolls, and chills, resulting in golden, flaky, homemade croissants. It's a labor of love, but well worth the effort.
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1
Stir sugar into warm milk, sprinkle in the active dry yeast, and let sit for 5-10 minutes until foamy on top.
2
Measure the flour, add salt and the remaining sugar, then whisk together to combine.
3
Transfer the flour mixture to a stand mixer, pour in the foamy yeast mixture and cold water, then add the softened butter. Mix on low with the dough hook for about a minute until a shaggy dough forms.
4
Shape the dough into a square about 1/2 inch thick, wrap tightly in plastic, and refrigerate for 30 minutes to relax.
5
Make the butter block (beurrage): cut cold butter into tablespoon-sized pieces, arrange in a 4x5 grid on parchment, cover with another sheet, then pound and roll into a roughly 10-inch square about 1/8 inch thick, reshaping as needed to keep it square. Chill for 10 minutes.
6
On a lightly floured surface, roll the dough into a roughly 10x20-inch rectangle. Place the butter block in the center, fold the dough over to enclose it, and pinch the seams to seal completely.
7
Square up the edges, then roll out into about a 10x18-inch rectangle, popping and pinching closed any air bubbles that form.
8
Trim the edges, then do the first letter-fold (in thirds like folding a letter). Transfer to a parchment-lined tray, wrap tightly, and refrigerate for 30 minutes. This completes the first of four turns.
9
Repeat rolling out to about 10x18 inches and folding into thirds, chilling 30 minutes between each, doing this two more times for the second and third turns.
10
Do the fourth and final roll and letter-fold, then wrap tightly and refrigerate overnight, up to 18 hours.
11
The next day, take the dough out, dust with flour, poke out any air pockets, then gently press and roll into a large roughly 12x28-inch rectangle, patching any tears with a dab of water and a rest period.
12
Mark the rectangle at roughly 4-inch intervals and cut a series of triangles from base to opposite point — these are your croissant shapes.
13
Cut a small notch about 1/2 inch into the base of each triangle and gently pull apart into two points, then roll up from base to tip while gently stretching the dough outward, placing tip-side down on the tray and curving into a crescent shape, spaced about 6 inches apart.
14
Loosely cover the shaped croissants with plastic and let proof at about 72°F (22°C) for 2.5 to 3 hours, until visibly puffed and jiggly.
15
About 2 hours into proofing, preheat the oven to 425°F (220°C). Whisk together one egg and a tablespoon of heavy cream, then gently brush the egg wash over the tops of the proofed croissants, avoiding the cut edges.
16
Place in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 15-20 minutes until deep golden brown; if checking doneness with a thermometer, the internal temperature should read about 190°F.
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