Ingredients:

  • 500g Strong Bread Flour (High Protein)
  • 50g Granulated Sugar
  • 10g Fine Sea Salt
  • 7g Instant Dry Yeast
  • 180ml Ice Cold Whole Milk
  • 120ml Ice Cold Water
  • 25g Unsalted Butter, very cold (for dough)
  • 250g High-Quality Unsalted Butter (for lamination)
  • 1 large egg beaten with 1 Tbsp milk/water (for egg wash)

Instructions:

  1. Stage 1: Mix dry ingredients (flour, sugar, salt, yeast) in a mixer. Whisk cold milk, cold water, and 25g soft butter until combined. Add liquids to dry and mix on low until a shaggy mass forms (about 3 minutes). Wrap tightly and refrigerate for at least 2 hours or overnight.
  2. Stage 2: Shape the 250g cold butter between parchment paper into a flat 6x6 inch (15x15 cm) square. Chill.
  3. Stage 3 (Turn 1): Roll the chilled dough into a 12x6 inch rectangle. Place the butter block on one half, fold the empty half over, sealing the edges. Roll into an 8x20 inch rectangle. Perform a single letter fold (top third down, bottom third up). Wrap and chill for 45–60 minutes.
  4. Stage 3 (Turn 2): Repeat the rolling and single folding process exactly as Turn 1. Wrap tightly and chill for 45–60 minutes.
  5. Stage 3 (Turn 3): Repeat the rolling and single folding process a final time. Wrap tightly and chill for a minimum of 2 hours.
  6. Stage 4: Roll the dough to 1/8 inch thickness (about 16x24 inches). Trim the edges and cut into long triangles (3.5-inch base). Gently roll from the base to the tip and curve into a crescent shape.
  7. Stage 4 (Proofing): Place croissants on parchment-lined trays. Proof in a warm, humid area (around 75°F/24°C) for 1.5 to 2.5 hours until visibly puffed and slightly jiggly.
  8. Stage 5 (Baking): Preheat oven to 400°F (200°C). Brush with egg wash. Bake for 8 minutes, then reduce heat to 375°F (190°C) and bake for another 10–14 minutes until deeply golden brown.