Ingredients:

  • 3 3/4 cups (470g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1/4 ounce (7g) active dry yeast (or 1 packet)
  • 3/4 cup (180ml) cold whole milk
  • 1/4 cup (60ml) cold water
  • 2 tablespoons (30g) unsalted butter, melted and cooled slightly
  • 1 1/2 cups (340g or 3 sticks) unsalted butter, cold but pliable (European-style butter preferred)
  • 1 large egg
  • 1 tablespoon milk

Instructions:

  1. Combine dry ingredients (flour, sugar, salt, yeast) in a bowl.
  2. Mix wet ingredients (milk, water) and add to dry ingredients. Add melted butter.
  3. Knead until a smooth dough forms. Form into a rectangle, wrap, and chill for 2-3 hours.
  4. Place cold butter between parchment paper. Pound and roll into a 6x8 inch rectangle. Chill until firm.
  5. Encase the butter block in the dough. Roll out the dough to 1/4-inch thickness. Fold into thirds. Wrap and chill.
  6. Repeat rolling to 1/4-inch thickness. Fold in quarters. Wrap and chill.
  7. Repeat rolling to 1/4-inch thickness and folding into thirds. Wrap and chill.
  8. Roll out the dough to 1/8-inch thickness. Cut into long triangles.
  9. Gently stretch each triangle and roll up from the base towards the point. Curve the ends.
  10. Place croissants on a baking sheet lined with parchment paper. Proof in a warm, humid place until doubled in size (2-3 hours).
  11. Preheat oven. Brush croissants with egg wash (egg + milk). Bake until golden brown and flaky.
  12. Cool slightly before serving. This process shows you how to prepare croissants easily.