How to Make Croissants

Makes 16 croissants

prepMake room in refrigerator for baking sheets

prepPreheat oven to 400°F / 204°C (step 15)

1/4 cup / 56 g unsalted butter, softened

Mix dough on low-medium speed 1 min

Add milk, knead on medium 5 min

Form ball, chill on mat 30 min

Roll to 14×10 in rectangle

Chill rolled dough 4 hr or overnight

Wrap butter in dough, roll 10×20 in

Fold into thirds (1st turn)

Roll 10×20 in, fold into thirds (2nd turn)

Chill 30 min before 3rd turn

Roll 10×20 in, fold into thirds (3rd turn)

Chill 4 hr or overnight

Roll 8×20 in, cut & shape 16 croissants

Rest at room temp 1 hr, chill 1 hr

Brush croissants with egg wash

Bake 400°F / 204°C, 20 min, rotate halfway

Cool on wire rack

4 cups / 500 g all-purpose flour, plus more for rolling

1/4 cup / 50 g granulated sugar

2 teaspoons salt

1 tablespoon active dry or instant yeast

1 1/2 cups / 360 ml cold whole milk

1 1/2 cups / 340 g unsalted butter, softened

Beat butter & flour until smooth

Spread to 7×10 in, chill 30 min

2 tablespoons / 16 g all-purpose flour

1 large egg

Whisk egg wash

2 tablespoons / 30 ml whole milk

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