Ingredients
Scale
- 4 cups (500g) all-purpose flour, plus extra for dusting (you can substitute with bread flour for a chewier texture)
- 1/2 cup (120ml) whole milk, warmed to about 100°F (38°C)
- 1/2 cup (120ml) water, warmed to about 100°F (38°C)
- 1/4 cup (50g) granulated sugar
- 2 teaspoons (7g) active dry yeast
- 1 1/2 teaspoons (9g) fine sea salt
- 1 cup (225g) unsalted butter, cold (use European-style butter if possible for richer flavour)
- 1 large egg, beaten (for egg wash; substitute with milk for a lighter glaze)
Instructions
- In a small bowl, combine the warm milk, water, and sugar. Sprinkle the yeast over the top and let it bloom for about 5-10 minutes until foamy. This is where patience begins, much like waiting for my mum’s dough to rise on chilly Devon mornings.
- In a large mixing bowl, sift the flour and salt together. Make a well in the center and pour in the yeast mixture. Use a wooden spoon or your hands to gradually bring the dough together until it forms a shaggy ball.
- Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. I find this part especially grounding—kneading dough always feels like a kind of therapy, connecting you to the process in a tactile way.
- Shape the dough into a rectangle, wrap it tightly in cling film, and refrigerate for at least 1 hour, or overnight for best flavour development.
- Meanwhile, prepare your butter block: place the cold butter between two sheets of parchment paper and bash it gently with a rolling pin to soften slightly, then roll it out into a thin, even rectangle about 8×8 inches. Chill again if it becomes too soft.
- Roll out your dough on a floured surface into a rectangle roughly 16×10 inches. Place the butter block in the center and fold the dough edges over to encase the butter fully, like wrapping a precious gift.
- Begin the lamination process: roll the dough out gently into a long rectangle (about 24×8 inches), then fold it into thirds, like a letter. This is your first “turn.” Wrap in cling film and chill for 30 minutes. Repeat this rolling and folding (turn) two more times, chilling between each. This layering is what creates those irresistible flaky layers, a technique my mum always said was “worth the wait.”
- After the final turn and chill, roll the dough out to about 20×12 inches and cut it into triangles about 5 inches wide at the base. I like to work with a sharp knife or pizza cutter for clean edges.
- To shape the croissants, gently stretch each triangle just a little, then roll it up from the wide end toward the tip, tucking the tip underneath to prevent unrolling during baking.
- Place the croissants on parchment-lined baking trays, leaving space between them. Cover loosely with a clean tea towel and let rise at room temperature for 1.5 to 2 hours, or until puffy and nearly doubled. I always feel a little thrill watching them bloom, like catching a glimpse of the countryside’s own slow magic.
- Preheat your oven to 400°F (200°C). Brush the croissants gently with the beaten egg for a shiny, golden finish.
- Bake for 15-18 minutes, rotating trays halfway through, until deep golden brown and crisp. If you’re anything like me, you’ll find it hard to resist sneaking a peek—and a nibble—as soon as they come out of the oven.
- Allow to cool slightly on a wire rack before enjoying. The layers will still be tender and buttery, with that unmistakable croissant crackle as you bite into one.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
