Making croissants from scratch takes some time and patience, but the results are incredibly satisfying! Here’s a stepbystep guide for homemade buttery, flaky croissants.



Ingredients

#### For the Dough
4 cups (500g) allpurpose flour
1/4 cup (50g) granulated sugar
2 1/4 tsp (7g) active dry yeast
1 tsp salt
1 1/4 cups (300ml) warm milk (about 100°F or 38°C)
2 tbsp (30g) unsalted butter, softened

#### For the Butter Layer
1 1/4 cups (285g) unsalted butter, cold but pliable (highquality butter recommended)

#### For the Egg Wash
1 large egg, beaten
1 tbsp milk



StepbyStep Instructions

#### 1. *Prepare the Dough*

In a large bowl, mix flour, sugar, yeast, and salt.
Pour in the warm milk and add the softened butter.
Knead by hand (about 810 minutes) or with a dough hook on a stand mixer until smooth and elastic.
Form the dough into a ball, place it in a greased bowl, cover, and refrigerate for 1 hour.

#### 2. *Prepare the Butter Block*

Cut the cold butter into 1/2inch thick slices and arrange them on a sheet of parchment paper into a square (about 6x6 inches).
Place another piece of parchment on top and roll out into a uniform square.
Chill the butter block in the refrigerator until it’s firm but still pliable (about 2030 minutes).

#### 3. *Laminate the Dough*

Roll the chilled dough into a 10x10inch square on a floured surface.
Place the butter block diagonally in the center of the dough (like a diamond shape).
Fold the corners of the dough over the butter, enclosing it completely (like an envelope).
Roll the dough into a rectangle, about 8x24 inches.

#### 4. *Perform the Turns*

Fold the dough into thirds (like a letter). This is called the first "turn."
Rotate the dough 90 degrees, roll it out again into a long rectangle, and fold it into thirds again.
Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour between each set of turns.
Repeat this process two more times (for a total of 3 turns), chilling the dough between each turn.

#### 5. *Shape the Croissants*

After the last chill, roll the dough into a 10x20 inch rectangle.
Cut the dough in half lengthwise, then into triangles (each should be about 5 inches wide at the base).
Gently stretch each triangle, then roll from the base to the tip, forming a crescent shape.
Place the croissants on a parchmentlined baking sheet, cover, and let them rise for 12 hours, until puffy.

#### 6. *Bake*

Preheat the oven to 375°F (190°C).
Brush each croissant with the egg wash (egg and milk mixture).
Bake for 1822 minutes, until golden brown and flaky.



Enjoy your homemade croissants! Serve warm or save them to reheat for the next morning—though they’re best fresh from the oven.