Classic French Croissants

8 steps. Take it one step at a time.

1. 01

   Combine bread flour, sugar, salt, yeast, milk, water, and 40g of softened butter

   In a large bowl or stand mixer, combine bread flour, sugar, salt, yeast, milk, water, and 40g (1.4 oz) of softened butter. Mix until a smooth dough forms.

   10 min
2. 02

   Shape the dough into a flat rectangle, wrap tightly

   Shape the dough into a flat rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours or overnight.

   2 hr
3. 03

   Place the 250g of cold butter between two sheets of parchment paper

   Place the 250g (8.8 oz) of cold butter between two sheets of parchment paper. Pound with a rolling pin and roll into a 7-inch (18cm) square. Refrigerate.

   15 min
4. 04

   Roll the chilled dough

   Roll the chilled dough into a 10-inch (26cm) square. Place the butter block diagonally in the center, fold the dough corners over the butter to seal it completely.

   10 min
5. 05

   Roll the dough into a long rectangle and perform a 'single fold' like a letter

   Roll the dough into a long rectangle and perform a 'single fold' like a letter. Rotate 90 degrees and repeat for a total of 3 folds, chilling for 30 minutes between each fold.

   1 hr 30 min
6. 06

   Roll the dough out

   Roll the dough out to 4mm thickness. Cut into long triangles. Roll each triangle from the base to the tip to shape the croissants.

   30 min
7. 07

   Place on a baking sheet

   Place on a baking sheet, brush with egg wash, and proof at room temperature for 2 hours until doubled in size.

   2 hr
8. 08

   Bake in a preheated oven

   Bake in a preheated oven at 400°F (204°C) for 15-20 minutes until deep golden brown.

   20 min