Classic French Butter-Layered Croissants

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• 500 grams High-protein wheat flour (bread flour)
• 60 grams Granulated sugar
• 10 grams Salt
• 11 grams Instant yeast
• 150 ml Cold milk
• 100 ml Cold water
• 40 grams Unsalted butter (for the dough)
• 300 grams High-quality cold unsalted butter (for the butter block/lamination)
• 1 Egg (for egg wash)
• 1 tbsp Milk (for egg wash, mixed with egg)

👩‍🍳 Instructions

1. 1 Mix the flour, sugar, salt, and instant yeast in a large bowl and stir well. Keep the salt separate so it doesn't come into direct contact with the yeast.
2. 2 Pour in the cold milk and cold water little by little while kneading. Add the 40 grams of butter, and knead until the dough is smooth and elastic, about 10-15 minutes.
3. 3 Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour or overnight so it's easier to shape and won't rise too quickly during folding.
4. 4 While waiting, prepare the butter block: place the 300 grams of cold butter between two sheets of plastic, flatten it with a rolling pin into a rectangle about 1 cm thick, then chill it again in the refrigerator.
5. 5 Remove the dough from the refrigerator and roll it out into a rectangle twice the size of the butter block.
6. 6 Place the butter block in the center of the dough, fold both sides of the dough over the butter like sealing an envelope, and press the edges closed.
7. 7 Roll out the dough lengthwise slowly and evenly with a rolling pin, being careful not to let the butter leak out. Fold the dough into thirds (like folding a letter) - this is called a 'single turn.'
8. 8 Wrap the dough and let it rest in the refrigerator for 30 minutes. Repeat the rolling and folding process (single turn) two more times, resting the dough in the refrigerator for 30 minutes after each fold. That's a total of 3 turns.
9. 9 After the final turn, let the dough rest in the refrigerator for at least 1 hour. Roll the dough out thin, about 4-5 mm thick, into a large rectangle.
10. 10 Cut the dough into triangles with a base width of about 10 cm. Make a small slit in the center of the base of each triangle, then roll from the base to the tip to form the croissant shape.
11. 11 Place the croissants on a baking sheet lined with parchment paper, spaced well apart, cover loosely with plastic wrap, and let proof at room temperature for 1.5-2 hours until doubled in size.
12. 12 Preheat the oven to 200°C (about 400°F). Beat the egg with the milk, and brush a thin layer over the surface of the risen croissants.
13. 13 Bake for 15-18 minutes until the surface is golden brown and the layers are clearly visible. Remove from the oven and let cool briefly on a wire rack before serving.

💡 Tips

📊 Nutrition Facts / serving

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