Ingredients:

  • 4 cups + 2 Tbsp Strong Bread Flour (or High-Protein AP)
  • 1/3 cup Granulated Sugar
  • 1 1/2 tsp Fine Sea Salt
  • 2 1/4 tsp Instant Dry Yeast
  • 1 cup Cold Milk (Whole Fat)
  • 1/4 cup Cold Water
  • 2 Tbsp Unsalted Butter, soft (Room Temp)
  • 2 sticks + 6 Tbsp High-Fat Unsalted Butter (European Style, 250g) for the butter block
  • 1 Large Egg Yolk for egg wash
  • 1 Tbsp Whole Milk or Cream for egg wash

Instructions:

  1. Stage 1: Combine Dry Ingredients. In the bowl of a stand mixer, whisk together the flour, sugar, salt, and yeast.
  2. Stage 2: Mix Liquids. Add the cold milk and cold water. Mix on low speed until a shaggy dough forms.
  3. Stage 3: Incorporate Butter. Add the softened butter pieces, one at a time, mixing until just combined (3-5 minutes). Do not over-knead.
  4. Stage 4: First Chill. Form the dough into a rough rectangle, wrap tightly, and refrigerate overnight (minimum 12 hours) until fully chilled.
  5. Stage 5: Form the Butter Block. Roll the 250g cold butter between two sheets of parchment paper into a smooth 6 inch x 6 inch (15 cm x 15 cm) square. Refrigerate until firm.
  6. Stage 6: Encasing the Butter (Lamination begins). Roll the chilled dough into a 12 inch x 12 inch (30 cm x 30 cm) square. Place the chilled butter block diagonally in the center and fold the four corners of the dough over the butter block, sealing it completely.
  7. Stage 7: First Fold (Single Turn). Gently roll the sealed dough into a long rectangle, aiming for 8 inches x 24 inches (20 cm x 60 cm). Fold the dough into thirds, like folding a business letter. Wrap and refrigerate for 1 hour.
  8. Stage 8: Second Fold (Single Turn). Rotate the dough 90 degrees (so the seam is on the side). Repeat the rolling process and fold into thirds again. Wrap tightly and refrigerate for 1 hour.
  9. Stage 9: Third Fold (Single Turn). Rotate the dough 90 degrees. Repeat the rolling and fold into thirds for the final turn. Wrap tightly and refrigerate for 4 to 8 hours (or up to 12 hours).
  10. Stage 10: Final Roll. Roll the dough out to a thickness of approximately 1/8 inch (3-4 mm) into a rectangle about 12 inches x 36 inches (30 cm x 90 cm).
  11. Stage 11: Cut Triangles. Trim the edges cleanly. Cut the dough into long, narrow triangles with a base of approximately 3.5 inches (9 cm).
  12. Stage 12: Shape. Make a small, half-inch slit in the center of the triangle base. Gently roll the triangle up tightly from the base towards the point to form the classic crescent shape.
  13. Stage 13: Proofing. Place the shaped croissants on baking sheets. Allow them to proof in a warm, draught-free spot for 2-3 hours until they are puffy and nearly doubled in size.
  14. Stage 14: Preheat Oven & Egg Wash. Preheat the oven to 400°F (200°C). Gently whisk the egg yolk and milk and lightly brush the surface of the proofed croissants.
  15. Stage 15: Bake. Immediately reduce the oven temperature to 375°F (190°C). Bake for 10 minutes. Reduce the temperature again to 350°F (175°C) and bake for another 10-12 minutes, or until deep golden brown.
  16. Stage 16: Cool. Transfer the baked croissants to a wire rack to cool slightly before serving.