Homemade Croissants

Instructions

1. 01

   In a large mixing bowl with dough hook attachment, combine all the ingredient for the dough and mix until the dough comes together for about 5 minutes.

2. 02

   Transfer the dough onto a lightly floured surface and knead for a minute.

3. 03

   Flatten the dough into an 8×8-inch square, then wrap it in plastic wrap. Refrigerate for at least 8 hours, or overnight.

4. 04

   Fold a sheet of parchment inward on all four sides to create a neat 7×7-inch square “pocket.” This acts as a guide to ensure your butter block is evenly shaped.

5. 05

   Cut the butter into flat pieces and arrange them in a single layer inside the parchment square, filling it as evenly as possible. (TIP: Notice how the cold butter is still pliable thanks to its high fat content. See the picture above!)

6. 06

   Fold the flaps to fully enclose the butter, forming a tidy packet.

7. 07

   Using a rolling pin, gently roll the butter inside the parchment until it completely fills the square, creating a smooth, even butter block.

8. 08

   Refrigerate for at least 30 minutes, or overnight. Do NOT freeze.

9. 09

   Roll the square dough on a lightly floured surface into a 10×10-inch square.

10. 10

    Place the prepared 7×7-inch butter square on the dough, rotated so it sits like a diamond (with the corners pointing toward the sides of the dough).

11. 11

    Fold the edges like an envelope, as shown in the picture above. Pinch the seams securely.

12. 12

    First Lamination (Single Fold): Roll the dough into an 8×24-inch rectangle. Fold into thirds and wrap in plastic wrap. Refrigerate for 30 minutes.

13. 13

    Second Lamination (Double Fold): Place the dough seam on the side so the short end faces you. Roll the dough into an 8×24-inch rectangle. Fold about ¼ of the bottom end inward, then bring the opposite short end in to meet it. Now, fold the top end over to the bottom end along the center seam, just like closing a book. Wrap in plastic wrap. Refrigerate for at least 30 minutes, or overnight.

14. 14

    If you have a long enough countertop surface, roll the dough into an 8x44-inch rectangle on a lightly floured surface. Or cut the dough into 2 equal parts, and roll each part into an 8x22-inch rectangle, as I've done here. (TIP: Make sure to lift the dough before final measurement, because it shrinks back a little.)

15. 15

    Trim off the edges.

16. 16

    Mark every 5 inches on the left side, starting from the bottom. Then mark every 5 inches on the right side, starting from the top.

17. 17

    Cut the dough into triangles, connecting the marks on opposite sides. You should get 8 triangles from each block of dough.

18. 18

    Place the dough triangle with the wide base closest to you and the tip pointing away. Make a small slit in the center of the base to help the croissant spread as it rolls.

19. 19

    Gently pull the two corners of the base outward and slightly downward. This widens the base and lengthens the triangle, helping create more layers when rolled.

20. 20

    Starting at the base, roll the dough toward the tip while keeping the roll snug but not compressed. Continue rolling until the tip is tucked underneath the croissant to hold its shape during proofing and baking.

21. 21

    Place the croissants on two baking sheets, lined with parchment paper. (8 croissants per baking sheet, spacing them at least 2 inches apart.)

22. 22

    In a small bowl, beat an egg with milk and salt until well combined.

23. 23

    Brush the egg wash over the croissants. Loosely cover the croissants with a plastic wrap and place them in a warm place until doubled in size, 2-4 hours. (TIP: The ideal temperature for the final rise is about 75-80°F (24-27°C) and 85% humidity. If the temperature is over 82°F (28°C), the butter will start to melt. See the post above for my home solution.)

24. 24

    Preheat the oven to 425°F (220°C) about 30 minutes before baking.

25. 25

    Brush a second layer of egg wash over the proofed croissants.

26. 26

    Reduce the oven temperature to 350°F (177°C).

27. 27

    Bake, one baking sheet at a time, until golden brown, 20-25 minutes.

28. 28

    Cool the croissants before serving!