How to Make Croissants

Makes 16 croissants

24 hrs (mostly chilling)

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)

1/4 cup / 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

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 into 7×10 in rectangle, chill 30 min

2 tablespoons / 16 g all-purpose flour

1 large egg

Whisk egg wash together

2 tablespoons / 30 ml whole milk

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