Ingredients
Method
- Start by cutting the butter into 4 pieces and placing it into the bowl of a stand mixer fitted with the dough hook attachment. Add the flour, sugar, salt, and yeast. Turn the mixer on low-medium to combine the ingredients for about 1 minute. Slowly pour in the cold milk while the mixer is running. Once the milk is fully incorporated, increase the speed to medium and begin kneading the dough.
- Knead the dough for about 5 minutes using the mixer or by hand on a floured surface. If the dough becomes too sticky, sprinkle with small amounts of flour to make it soft but slightly tacky. The dough should bounce back when pressed. If you’d like, perform a "windowpane test" to check if it’s ready—stretch a piece of dough and hold it up to the light. If it doesn’t tear, it’s ready.
- Remove the dough from the bowl and form it into a ball with floured hands. Place it on a lightly floured baking sheet. Flatten slightly and cover with plastic wrap or foil. Let it rest in the fridge for 30 minutes.
- Take the dough out of the fridge and shape it into a 14×10-inch rectangle using your hands and a rolling pin. Be sure to measure carefully. The dough will feel soft, but continue shaping until you achieve the right dimensions.
- Place the rolled dough back onto the baking sheet and cover it. Refrigerate for 4 hours or overnight for the dough to fully rest.
- For the butter layer, combine the butter and flour in a bowl and beat until smooth. Spread it into a 7×10-inch rectangle on a silicone mat or parchment paper. Chill the butter layer for 30 minutes to firm it up.
- Remove both the dough and butter layers from the refrigerator. On a floured counter, place the butter layer in the center of the dough. Fold the dough over the butter and seal the edges. Roll the dough into a 10×20-inch rectangle. Fold it into thirds and refrigerate for 30 minutes before continuing.
- Turn the dough so the short end faces you. Roll it out again to 10×20 inches, fold into thirds, and refrigerate for another 30 minutes.
- Repeat the same process for a third turn—roll the dough into a 10×20-inch rectangle and fold it into thirds.
- Remove the dough from the fridge and roll it into an 8×20-inch rectangle. Slice it vertically and horizontally into triangles, then roll each triangle into croissants. Shape each into a crescent shape, and arrange them on a baking sheet. Let them rest at room temperature for 1 hour, then refrigerate for 1 hour before baking.
- Preheat your oven to 400°F (204°C). Whisk the egg wash ingredients and lightly brush the croissants with the mixture.
- Bake the croissants for about 20 minutes until golden brown. Rotate the baking sheets halfway through. If they begin to brown too quickly, reduce the temperature to 375°F (190°C).
- Once done, remove the croissants from the oven and place them on a wire rack to cool for a few minutes. They will deflate slightly as they cool.
Nutrition
Notes
These croissants are perfect for an indulgent breakfast or brunch. Soft, buttery layers in each bite. Don't rush—resting time is key!