Learn to create flaky, buttery croissants from scratch with this detailed recipe that rewards patience and skill.

Scale

In a large mixing bowl, combine flour, sugar, salt, and yeast.
Add cold water and milk, mixing until a dough forms.
Knead the dough on a floured surface until smooth.
Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
Prepare a butter block by pounding cold unsalted butter between two sheets of parchment into a rectangle.
Roll out the rested dough, place the butter block in the center, and fold the dough over it.
Roll out the dough again and perform three folds, chilling between each fold for about 30 minutes.
Roll out the laminated dough, cut triangles, and roll them up from the base to the tip.
Proof the rolled croissants on a baking sheet for about 1 hour until doubled in size.
Preheat your oven to 400°F (200°C).
Brush the croissants with the egg wash (beaten egg and yolk).
Bake for 15-20 minutes, or until golden brown.

Best enjoyed warm with butter and jam or as a breakfast sandwich.

Keywords: croissants, baking, pastry, breakfast, homemade