Classic Butter Croissants (Base Recipe)

How to Make

Classic Butter Croissants (Base Recipe)

Ingredients:

• 4 cups (500g) all-purpose flour

• ¼ cup (50g) sugar

• 2 tsp salt

• 1 tbsp instant yeast

• 1 cup (250ml) warm milk

• ½ cup (120ml) water

• 2 tbsp melted butter

• 1 ½ cups (340g) cold unsalted butter (for laminating)

• 1 egg (for egg wash)

Instructions:

1. In a bowl, mix flour, sugar, salt, and yeast. Add milk, water, and melted butter. Knead until smooth. Chill for 30 minutes.

2. Roll dough into a rectangle. Place cold butter in the center, fold like an envelope, and roll flat.

3. Fold into thirds (letter fold), chill 30 minutes. Repeat 2 more times, chilling between folds.

4. Roll dough to ¼-inch thick and cut into triangles. Roll each triangle from base to tip into a crescent shape.

5. Place on a baking tray, cover, and let rise 1–2 hours.

6. Brush with egg wash, bake at 200°C (400°F) for 15–18 minutes until golden brown.