Master the art of making buttery, flaky croissants at home. This project takes about 8 hours total (including resting time), but most of it is hands-off. Perfect for bakers ready to try laminated dough — the results are absolutely worth it!
Clear a large counter space for rolling dough. Measure out all ingredients and have them ready. Make sure your butter is cold from the fridge — this is crucial for creating those flaky layers.
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Warm the milk slightly (just lukewarm, not hot), then pour it into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for about 5 minutes until smooth and elastic.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rest in the refrigerator for at least 1 hour (or up to overnight). Chilling relaxes the gluten and makes the dough easier to roll.
While dough chills, prepare your butter. Place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll it into a 15cm x 15cm square that's about 1cm thick. The butter should be pliable but still cold. Return it to the fridge.
Remove the chilled dough from the fridge. On a lightly floured surface, roll it into a rectangle about 25cm x 40cm. The dough should be even thickness throughout — aim for about 1cm thick.
Place your butter square in the center of the dough rectangle. Fold the dough over the butter like an envelope — bring one short end to the center, then fold the other end over it, completely encasing the butter. Pinch the seams closed so no butter can escape.
Turn the dough 90 degrees. Roll it out gently into a long rectangle about 20cm x 60cm. Fold it like a business letter: bottom third up, top third down over it. This is your first 'turn.' Wrap in plastic wrap and refrigerate for 30 minutes.
Remove dough from fridge. With the seam on your right (like a book spine), roll out again into a 20cm x 60cm rectangle. Do another letter fold (bottom third up, top third down). Wrap and refrigerate for another 30 minutes.
Repeat the process one more time: roll into a rectangle, letter fold, wrap, and refrigerate for 30 minutes. You've now created hundreds of buttery layers! The dough should feel smooth and pliable.
Roll the dough into a large rectangle about 30cm x 90cm and 4-5mm thick. Using a sharp knife or pizza cutter, trim the edges to make them straight. Cut the dough lengthwise in half, then cut triangles about 10cm wide at the base. You should get 12 triangles.
Make a small 1cm cut in the center of the base of each triangle. Gently stretch the triangle slightly, then roll from the base toward the point, keeping it fairly tight. Curve the ends inward slightly to create the classic croissant crescent shape.
Place shaped croissants on baking sheets lined with parchment paper, leaving about 5cm between each. Cover loosely with plastic wrap or a clean kitchen towel. Let them proof at warm room temperature (24-26°C) for 2-3 hours until they're puffy and jiggly when you shake the pan.
About 15 minutes before baking, preheat your oven to 200°C (400°F). In a small bowl, whisk together the egg and milk until smooth. This will give your croissants that beautiful golden shine.
Gently brush each croissant with egg wash, being careful not to let it drip onto the pan (this can prevent rising). Bake for 15-20 minutes until deep golden brown. Rotate the pans halfway through for even baking.
Remove croissants from the oven and transfer to a wire cooling rack. Let them cool for at least 10 minutes before eating — they're best enjoyed warm but not hot. The layers should be crispy outside and tender inside. Store leftovers in an airtight container for up to 2 days.