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1. Make the Dough (Day 1)
Mix flour, sugar, yeast, and salt.
Add milk and water, knead 5 mins until smooth.
Shape into a rectangle, wrap, and refrigerate 8+ hours (or overnight).
🔥 Pro Tip: Cold is key! Chill everything—bowls, hands, workspace.
2. Prepare the Butter Block
Pound cold butter and flour between parchment into a 7-inch square.
Chill 30 mins until firm but pliable.
3. Laminate the Dough (The Magic Step!)
Roll dough into a 10-inch square.
Place butter block diagonally in the center.
Fold dough over butter like an envelope, sealing edges.
Roll into a 24x8-inch rectangle, then fold in thirds (letter fold).
Chill 30 mins. Repeat rolling/folding 3 more times, chilling between each.
🥐 Lamination Secret: If butter softens, pause and chill—melting butter = lost layers!
4. Shape & Proof (Day 2)
Roll dough to 18x10 inches, cut into triangles.
Roll into croissants, curve slightly.
Proof 2-3 hours at 75°F (24°C) until jiggly and doubled.
5. Bake to Golden Perfection
Brush with egg wash.
Bake at 375°F (190°C) for 18-20 mins until deep golden.
Final Thoughts: Worth Every Minute!
These flaky homemade croissants are a labor of love—but one bite of that buttery, crisp-soft layers, and you’ll understand why French bakers guard their secrets.
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