Croissants

Ingredients

Dough

• 4 cups (500 g) all-purpose flour, plus more for dusting
• 1/4 cup (50 g) sugar
• 2 1/4 tsp (1 packet) instant yeast
• 2 tsp salt
• 1 1/4 cups (300 ml) cold milk
• 2 tbsp unsalted butter, softened

Butter block

• 1 1/4 cups (280 g) cold unsalted butter

Egg wash

• 1 egg, beaten with 1 tbsp milk

Instructions

1. Make the dough: In a large bowl, mix flour, sugar, yeast, and salt. Add cold milk and softened butter. Mix until a shaggy dough forms, then knead briefly until it just comes together — don't overwork it. Shape into a rectangle, wrap, and refrigerate 1 hour.
2. Make the butter block: Place cold butter between two sheets of parchment. Pound and roll into a roughly 6×8 inch rectangle, about 1/2 inch thick. Keep cold — refrigerate if it softens.
3. Lock in the butter: Roll the chilled dough into a rectangle large enough to wrap the butter block (about 10×12 inches). Place butter in the center, fold the dough over like an envelope, and pinch seams closed.
4. First fold: Roll into a long rectangle, about 8×20 inches. Fold into thirds like a letter. Wrap and chill 30–45 minutes.
5. Second & third folds: Repeat the roll-and-letter-fold two more times, chilling 30–45 minutes between each. After the third fold, wrap and refrigerate overnight (or at least 4 hours).
6. Shape: On a lightly floured surface, roll dough into a large rectangle about 1/4 inch thick. Cut into long triangles. Gently stretch each triangle and roll from the wide base toward the tip. Curve into a crescent and place on a lined baking sheet, tip tucked under.
7. Proof: Cover loosely and let rise at cool room temperature until puffy and jiggly, about 1 1/2–2 hours. They should look noticeably swollen but not collapsed.
8. Bake: Preheat oven to 400°F (200°C). Brush with egg wash. Bake 15–20 minutes, until deep golden brown. Cool on a rack at least 10 minutes before eating.

Bree's Notes

Croissants are a labor of love — cold butter and patience are the whole secret. If the butter starts melting into the dough while you roll, chill everything and come back. Don't skip the overnight rest; it develops flavor and makes shaping easier. Day-old croissants are excellent warmed in a low oven or turned into almond croissants with a swipe of frangipane.