Homemade Croissants

Preparing the Dough In a large mixing bowl, combine the all-purpose flour, granulated sugar, yeast, and salt. Mix well.

Preparing the Dough Add the cold milk and melted butter to the dry ingredients. Mix until the dough comes together.

Preparing the Dough Transfer the dough onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic.

Proofing the Dough Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.

Preparing the Butter Layer While the dough is proofing, take the cold butter and place it between two sheets of parchment paper. Using a rolling pin, pound the butter to flatten and shape it into a rectangle. Place in the refrigerator to chill.

Shaping the Croissants Once the dough has doubled in size, punch it down to release the air. Transfer the dough to a lightly floured surface and roll it out into a large rectangle, approximately 16x12 inches.

Shaping the Croissants Take the chilled butter from the refrigerator and place it in the center of the rolled-out dough. Fold the sides of the dough over the butter, encasing it completely.

Shaping the Croissants Roll the dough out again into a large rectangle, then fold it into thirds like a letter. This completes the first 'turn'.

Shaping the Croissants Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each 'turn'.

Shaping the Croissants After the final 'turn', wrap the dough in plastic wrap and refrigerate overnight or for at least 8 hours.

Baking the Croissants The next day, remove the dough from the refrigerator and divide it in half. Place one half back in the refrigerator while you work with the other half.

Baking the Croissants Roll out the dough into a large rectangle, approximately 1/4-inch thick. Cut triangles from the dough (around 5-6 inches wide at the base) and make a small slit at the base of each triangle.

Baking the Croissants Optional: If using a filling, place a small amount on the base of each triangle before rolling it up towards the tip.

Baking the Croissants Place the rolled croissants on a baking sheet lined with parchment paper, and shape them into a crescent by bending the edges inward. Repeat with the remaining dough.

Proofing the Croissants Cover the croissants with a clean kitchen towel and let them rise at room temperature for about 1-2 hours, or until puffy.

Baking the Croissants Preheat the oven to 400°F (200°C).

Baking the Croissants In a small bowl, whisk together the egg and water to create the egg wash. Brush the croissants gently with the egg wash.

Baking the Croissants Bake the croissants for 15-20 minutes, or until golden brown and flaky.

Finishing the Croissants Remove from the oven and let the croissants cool on a wire rack.