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This relies on lamination, folding a solid block of cold butter into the dough and repeatedly rolling and folding it into thin layers, since it's those alternating layers of butter and dough that puff apart into hundreds of flaky sheets in the oven. Keeping everything cold throughout the process, chilling between every fold, is what prevents the butter from melting into the dough too early and turning the croissants dense instead of airy.
Per serving
290kcal
Calories
5g
Protein
28g
Carbs
18g
Fat
Prep Time
90 min
Cook Time
18 min
Servings
10 people
Difficulty
hard
1g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
In a large bowl, combine the flour, yeast, sugar, and salt.
Add the warm milk and mix until a shaggy dough forms.
Knead briefly, just until smooth, then flatten into a rectangle, wrap, and refrigerate for 1 hour.
Meanwhile, pound the cold butter between sheets of parchment into a flat rectangle about half the size of the dough.
Roll the chilled dough out and place the butter block in the center, folding the dough over to fully enclose it.
Roll the dough out into a long rectangle, then fold it into thirds like a letter. Wrap and chill for 30 minutes.
Repeat this rolling and folding process 2 more times, chilling for 30 minutes between each fold.
After the final fold, chill the dough for at least 2 hours or overnight.
Roll the dough out into a large rectangle and cut into triangles.
Roll each triangle up from the wide end to the point, curving slightly into a crescent shape.
Place on a baking sheet, cover loosely, and let rise in a warm place for 2 to 3 hours, until visibly puffy.
Preheat the oven to 200°C (400°F).
Brush with the beaten egg wash.
Bake for 15 to 18 minutes, until deeply golden and flaky.
Keep Everything Cold: Chilling the dough between every fold is essential, since butter that softens or melts into the dough too early will result in dense, greasy croissants instead of flaky ones. Don't Rush the Folding Process: Each fold builds another set of layers, and skipping steps or not chilling long enough between them will result in fewer, less defined layers. Let the Shaped Croissants Rise Fully: They should look visibly puffy and jiggle slightly before baking, since an under proofed croissant won't puff up properly in the oven.
This means the butter has softened too much, so if this happens, stop and refrigerate the dough for 15 to 20 minutes before continuing, keeping the kitchen as cool as possible.
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