Bakery-Style Croissants Add a touch of Paris to your kitchen with these Bakery-Style Croissants flaky, buttery layers that are golden, crisp, and irresistible!
📝 Ingredients 4 cups all-purpose flour 1/2 cup warm water 1/2 cup warm milk 1/4 cup granulated sugar 2 1/4 tsp active dry yeast 1 1/2 tsp salt 3 tbsp unsalted butter, softened 1 1/2 cups cold unsalted butter (for laminating) 1 egg (for egg wash)
Directions
In a bowl, combine warm water, warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, salt, and softened butter. Mix until a dough forms, then knead until smooth.
Shape into a ball, cover, and refrigerate for at least 1 hour.
Roll cold butter between parchment into a flat square (about 6 inches), then chill.
Roll dough into a large square, place the butter block in the center, fold the dough over it like an envelope, and seal the edges.
Roll out the dough into a rectangle and fold into thirds (letter fold). Chill for 30 minutes. Repeat rolling and folding 3 more times, chilling between each fold.
Roll out the final dough to 1/4 inch thick. Cut into triangles, roll each triangle into a crescent, and place on a baking tray.
Let rise until puffy (1–2 hours). Brush with egg wash.
Bake at 400°F (200°C) for 15–20 minutes or until golden brown and flaky.
