Classic Butter Croissants

Steps

1. Stir the instant yeast into the water heated to 38–43°C (100–110°F) until dissolved, and let stand for about 10 minutes until a foamy layer forms on the surface.
2. Combine the bread flour, granulated sugar, and fine salt in a large mixing bowl, keeping the salt distributed in the flour so it does not contact the yeast directly at this stage.
3. Cut 50 g of the unsalted butter into small pieces and let it sit until it reaches about 20–22°C so it is cool yet soft enough to press easily with a fingertip; keep the remaining 250 g of butter chilled for lamination.
4. Pour the cold whole milk (260 ml) and the foamy yeast mixture into the flour mixture, add the softened 50 g butter pieces, and mix until a shaggy dough forms with no dry flour pockets remaining.
5. Knead the dough by hand or in a mixer with a dough hook for 8–10 minutes until it is smooth, elastic, and slightly tacky but not sticky, adding only a light dusting of flour on the work surface if needed to prevent sticking.
6. Shape the dough into a rectangle, place it on a tray, cover tightly, and chill at about 4°C (39°F) for 30–45 minutes until firm, cool, and relaxed so it can be rolled without tearing.
7. Place the remaining 250 g chilled unsalted butter between two sheets of parchment and pound or roll it into a rectangle about 15 × 20 cm, roughly 1 cm thick, keeping the butter at about 10–15°C so it is cold, smooth, and pliable rather than brittle or greasy; return it to the refrigerator if it begins to soften too much.
8. Lightly dust the work surface with flour and roll the chilled dough into a rectangle about 20 × 40 cm, keeping the edges as straight as possible and maintaining an even thickness.
9. Position the butter block on the lower two-thirds of the dough so that the edges of the butter align with the sides of the dough, leaving the top third uncovered, and press gently so the butter adheres without breaking through.
10. Fold the uncovered top third of the dough down over the center, fold the bottom third up over that, and pinch the seams lightly so the butter is fully enclosed in a neat letter fold with no exposed butter.
11. Rotate the dough so a short side faces you and roll gently into a long rectangle about 20 × 60 cm, working from the center outward and stopping if the dough or butter begins to feel soft or warm; if needed, place the dough back in the refrigerator for a few minutes so the layers stay distinct.
12. Fold the rectangle into thirds again in a letter fold to complete the first turn, wrap the dough in parchment or plastic, and chill at about 4°C (39°F) for 30 minutes until cool and firm but still rollable.
13. Roll the chilled dough on a lightly floured surface again to a rectangle about 20 × 60 cm, fold into thirds for the second turn, wrap, and chill at about 4°C (39°F) for another 30 minutes so the gluten relaxes and the butter firms evenly.
14. Repeat the rolling to 20 × 60 cm and letter-folding process once more to create a third turn, wrap the dough well, and chill at about 4°C (39°F) for at least 60 minutes and up to about 8–12 hours for an overnight rest until the dough feels uniformly firm, cool, and layered.
15. After the rest, place the dough on a lightly floured surface and roll it into a large rectangle about 25 × 80 cm with an even thickness of about 4–5 mm, using gentle, steady pressure so the layers remain intact and the dough surface looks smooth.
16. Trim a thin strip from each edge of the rectangle to reveal clean layers, which improves lift and flakiness during baking.
17. Cut the dough into long isosceles triangles with bases about 8–9 cm wide along one long edge and tips pointing toward the opposite edge, aiming for triangles roughly 20–25 cm tall for even-sized croissants.
18. Gently stretch each triangle lengthwise by holding the base in one hand and the tip in the other so the dough extends slightly and feels elastic without tearing, which promotes more distinct layers.
19. Starting from the base of each triangle, roll the dough toward the tip with steady tension so the layers coil neatly and the tip ends up underneath, shaping each piece into a tight croissant that feels slightly springy when pressed.
20. Place the shaped croissants on parchment-lined baking sheets with the tips tucked under, spacing them at least 5 cm apart, and curve the ends slightly toward each other to form a crescent shape if desired.
21. Cover the sheets loosely with plastic wrap and proof the croissants at 24–27°C (75–80°F) until roughly doubled in size, visibly puffy, and jiggly when the tray is gently nudged, with defined layers visible from the side; allow about 1.5–2 hours for this rise.
22. Stir the remaining whole milk (30 ml) in a small bowl and lightly brush the surface of each croissant with a thin, even coat to promote browning and shine, taking care not to let excess milk pool around the bases.
23. About 20 minutes before baking, preheat the oven to 175°C (350°F) so it is fully heated when the croissants are ready to bake.
24. Place one tray of croissants on the middle oven rack and bake for 20–22 minutes until the pastries are deep golden brown, the exterior feels crisp, the layers look well separated, and each croissant feels light for its size; if desired, check that the internal temperature reaches about 93°C (200°F).
25. Transfer the baked croissants to a wire rack and cool for at least 20 minutes so the interior crumb sets and the outer crust stays crisp before serving or storing.