How to Make Croissants
24 hrs (mostly chilling)Makes 16 croissants
Laminated butter croissants with multiple folds and long cold rests to develop flaky, tender layers.
| prepMake room in refrigerator for baking sheets | ||||||||||||||
| prepPreheat oven to 400°F / 204°C (step 15) | ||||||||||||||
| 56 g unsalted butter, softened | Mix dough on low-medium speed 1 min | Knead dough 5 min until windowpane test passes | Shape into ball, chill 30 min | Roll into 14×10 in rectangle | Chill 4 hrs or overnight | Encase butter in dough, roll 10×20 in, fold into thirds (1st turn) | Roll 10×20 in, fold into thirds (2nd turn), chill 30 min | Roll 10×20 in, fold into thirds (3rd turn) | Chill 4 hrs or overnight | Roll 8×20 in, cut into 16 triangles, shape into crescents | Rest 1 hr at room temperature, then chill 1 hr or up to 12 hrs | Brush croissants with egg wash | Bake 400°F / 204°C, 20 min, rotate halfway | Cool on wire rack |
| 500 g all-purpose flour, plus more for rolling | ||||||||||||||
| 50 g granulated sugar | ||||||||||||||
| 2 teaspoons salt | ||||||||||||||
| 1 tablespoon active dry or instant yeast | ||||||||||||||
| 360 ml cold whole milk | ||||||||||||||
| 340 g unsalted butter, softened | Beat butter & flour until smooth | Spread into 7×10 in rectangle, chill 30 min | ||||||||||||
| 16 g all-purpose flour | ||||||||||||||
| 1 large egg | Whisk egg wash together | |||||||||||||
| 30 ml whole milk | ||||||||||||||
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