Ingredients
Method
- In a large bowl, mix yeast with cold milk. Add sugar, softened butter, flour, and salt, stirring until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 3–4 minutes until smooth. Cover and let rise until doubled, about 1 hour.
- Shape the dough into a 7x10-inch rectangle, wrap tightly, and chill in the freezer for 2–3 hours until firm.
- Prepare the butter block by pounding butter and flour between parchment into a 5x6.5-inch rectangle. Chill until pliable.
- Enclose the butter inside the dough, sealing edges well. Roll into a long rectangle and perform a double fold. Chill 45–60 minutes.
- Roll again and fold into thirds like a letter. Chill for at least 1 hour.
- Roll dough to a large rectangle about 4–5 mm thick. Rest briefly if dough resists.
- Cut into long triangles and roll from base to tip to shape croissants. Place seam-side down on lined trays.
- Proof loosely covered at about 75°F (24°C) for 2–3 hours until puffy and jiggly.
- Brush gently with egg wash and bake at 375°F (190°C) for 20–30 minutes until deeply golden. Cool slightly before serving.
Notes
Croissants rely on patience and temperature control. Keep dough and butter cold but pliable, avoid overproofing, and use high-quality butter for best results.