Master the art of making buttery, flaky croissants at home. This project takes about 6-8 hours total (including chilling time), but most of it is hands-off. Perfect for patient bakers who want to impress with an authentic French pastry.
Clear a large, clean counter space for rolling dough. Measure out all your ingredients and have them ready. Make sure your butter is cold from the fridge. This preparation makes the process much smoother.
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Warm the milk and water to lukewarm (not hot), then pour into the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. Knead for 5-7 minutes until smooth and slightly elastic.
Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight. This relaxes the gluten and makes the dough easier to work with.
Take your cold butter and place it between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a flat rectangle about 7x10 inches and ½ inch thick. The butter should be pliable but still cold. Return to the fridge if it gets too soft.
On a lightly floured surface, roll the chilled dough into a rectangle about 10x15 inches. The dough should be about twice the size of your butter block. Keep the edges as straight as possible.
Place the butter block in the center of the dough rectangle. Fold the dough over the butter like a letter: fold one third over the butter, then fold the other third on top. Pinch all the edges firmly to seal the butter completely inside.
Turn the dough 90 degrees so the seam is on your left. Roll it out again into a long rectangle about 10x20 inches. Fold into thirds again (bottom third up, top third down). Wrap in plastic wrap and refrigerate for 30 minutes. This creates the first layers.
Remove dough from fridge. With the seam on your left again, roll out into another 10x20 inch rectangle. Fold into thirds once more. Wrap and refrigerate for another 30 minutes. You're building more buttery layers with each fold.
Repeat the process one last time: roll into a rectangle, fold into thirds, wrap, and refrigerate for at least 1 hour (or overnight). This final rest makes the dough easier to cut and shape.
On a lightly floured surface, roll the dough into a large rectangle about 10x30 inches and roughly ¼ inch thick. Use a ruler to keep edges straight. This is your final sheet for cutting croissants.
Using a sharp knife or pizza cutter, trim the edges to make them straight. Cut the dough lengthwise into two long strips. Then cut each strip into 6 triangles (like narrow pizza slices), each about 4-5 inches wide at the base.
Make a small ½-inch cut at the base of each triangle. Gently stretch the triangle slightly, then roll from the base toward the point, keeping it tight but not squashing it. Curve the ends inward to form a crescent shape.
Place shaped croissants on a parchment-lined baking sheet, spacing them 2-3 inches apart. Cover loosely with a clean kitchen towel or plastic wrap. Let rise in a warm spot for 2-3 hours until puffy and nearly doubled. They should jiggle slightly when the pan is gently shaken.
About 15 minutes before the croissants finish proofing, preheat your oven to 400°F (200°C). Make sure the oven is fully heated before baking for the best rise.
In a small bowl, whisk together the egg and milk until smooth. This will give your croissants a beautiful golden shine.
Gently brush the top and sides of each croissant with the egg wash using a pastry brush. Be careful not to let it drip onto the pan, as this can prevent rising. Don't deflate the puffy dough.
Bake for 18-22 minutes, rotating the pan halfway through, until the croissants are deep golden brown and crispy. They should sound hollow when tapped on the bottom. The layers should be clearly visible.
Transfer croissants to a wire cooling rack and let cool for at least 10 minutes before serving. They're best eaten the same day while still slightly warm and flaky. Enjoy with butter, jam, or just as they are!