Instructions
1. Prepare the Dough
- In a small bowl, mix warm water, warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy.
- In a large bowl, combine flour and salt. Add softened butter and yeast mixture.
- Mix and knead until smooth, about 5–7 minutes. Cover and let rise for 30–45 minutes.
2. Laminate the Dough (Butter Layer)
- Roll dough into a rectangle on a floured surface.
- Place cold butter between two sheets of parchment and flatten to a rectangle about ½ the size of the dough.
- Place butter onto dough, fold edges over, and seal.
- Roll out dough into a long rectangle, then fold into thirds (like a letter).
- Chill 20 minutes. Repeat rolling and folding 2–3 times, chilling between folds.
3. Shape the Croissants
- Roll dough into a large rectangle (~¼ inch thick).
- Cut into triangles (base ~3–4 inches wide).
- Roll each triangle from base to tip to form a crescent shape.
- Place on a parchment-lined baking sheet, point side down.
- Cover loosely and let rise 30–40 minutes until puffy.
4. Bake
- Preheat oven to 400°F (200°C).
- Brush croissants with beaten egg for golden shine.
- Bake 15–20 minutes until golden brown.
- Cool slightly before serving.
Tips
- Keep butter cold for flaky layers.
- Do not overproof — croissants should be puffy but not collapsing.
- Optional: add chocolate, almond paste, or ham & cheese for filled croissants.
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