Description

Golden, buttery, and delicately crisp, these homemade croissants feature a tender interior wrapped in hundreds of flaky layers. Mastering this classic French pastry rewards you with bakery-level flavor and texture right from your kitchen.

Ingredients

4 cups (500g) all-purpose flour

1/2 cup (100g) granulated sugar

1 tbsp (10g) instant yeast

1 tsp (6g) salt

1 cup (240ml) cold whole milk

1/2 cup (120ml) cold water

1 tbsp unsalted butter (softened, for dough)

1 1/4 cups (285g) unsalted butter (for laminating, cold and shaped into a flat block)

1 egg (for egg wash)

1 tbsp milk (for egg wash)

Instructions

Combine flour, sugar, yeast, salt, milk, water, and softened butter. Mix into a dough and knead until smooth. Chill overnight.
Flatten the cold laminating butter into a 6×6-inch square. Chill until pliable.
Roll dough to 13×13 inches. Place butter in center like a diamond and fold corners to enclose. Roll to 8×24 inches, then fold letter-style. Chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling 30 minutes between each.
Roll laminated dough into a 10×20-inch rectangle. Cut into long triangles and roll from base to tip to shape croissants.
Place on baking sheet, cover, and proof for 2–3 hours until puffy.
Preheat oven to 400°F (200°C). Brush croissants with egg wash.
Bake for 18–22 minutes until golden brown. Cool before serving.

Prep Time: 1 hour (plus resting/chilling time)
Cook Time: 20 minutes
Category: Pastry