Ingredients
Dough
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4 cups all-purpose flour
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¼ cup granulated sugar
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2 ¼ teaspoons active dry yeast
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1 ½ teaspoons salt
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1 cup warm milk (110°F / 43°C)
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¼ cup unsalted butter, melted
Butter Layer
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1 ¼ cups unsalted butter, cold
Egg Wash
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1 large egg
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1 tablespoon milk
Instructions
In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add flour, salt, and melted butter. Mix until a soft dough forms. Knead for 5–7 minutes until smooth. Cover and refrigerate for at least 4 hours or overnight.
Place cold butter between two sheets of parchment paper. Pound and roll into a flat rectangle about 6×8 inches. Refrigerate until firm but pliable.
Roll chilled dough into a rectangle about twice the size of the butter block. Place butter in the center and fold dough over it, sealing edges. Roll gently into a long rectangle, then fold into thirds (letter fold). Chill for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold.
Roll dough into a large rectangle about ¼-inch thick. Cut into long triangles. Starting from the wide end, roll each triangle tightly toward the tip, forming a crescent shape. Place on parchment-lined baking sheets.
Cover croissants loosely and let rise at room temperature for 1½–2 hours until puffy. Brush gently with egg wash. Bake at 375°F (190°C) for 18–22 minutes, until deeply golden and flaky.
Notes
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Butter must stay cold during lamination to maintain layers.
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Chill dough if it becomes soft or sticky.
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Do not rush proofing—proper rise ensures flaky structure.
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Bake until deeply golden for full flavor development.