Let’s be honest: making croissants is a project. But the payoff? Warm, buttery, impossibly flaky layers that shatter with each bite. This recipe breaks down lamination into simple steps. Two days. Lots of butter. Zero regrets. Let’s roll.
Makes 8 croissants.
Step-by-Step Instructions
Make Dough
Mix flour, sugar, salt, and yeast. Add water, milk, and softened butter. Knead until smooth (about 8 minutes). Shape into a rectangle, wrap, refrigerate overnight.
Shape Butter Block
Place cold butter between two sheets of parchment. Pound and roll into a 7×7 inch square. Refrigerate.
Laminate (The Fold Dance)
Roll dough into a 10×14 inch rectangle. Place butter block in center. Fold dough over like an envelope. Roll into a long rectangle.
First fold: Fold into thirds (like a letter). Wrap. Chill 30 minutes.
Repeat rolling and folding two more times. Chill 30 minutes between each.
Wrap dough. Refrigerate overnight.
Shape
Roll dough into a long rectangle (about 8×30 inches). Cut into triangles (base 4 inches, height 10 inches).
Make a small slit at the base of each triangle. Gently stretch and roll toward the tip.
Place on baking sheets. Curve ends into a crescent shape.
Proof
Let croissants rise at 75°F (24°C) for 2–3 hours until puffy and jiggly. (Don’t go above 80°F / 27°C or butter leaks.)
Bake
Preheat oven to 400°F (200°C). Brush croissants with egg wash.
Bake 15–18 minutes until deep golden brown. Cool on a rack.
Summary
Prep Time: 1 hour active over 2 days | Rise + Chill: 20+ hours | Bake: 18 min
Yield: 8 croissants | Difficulty: Hard (requires patience)
Storage Notes
- Freeze (shaped, unproofed): 1 month. Bake from frozen (add 5–7 minutes).
- Baked croissants: Reheat at 350°F for 5 minutes. Never microwave (soggy tragedy). Best day-of, but leftovers still slap.
