Flaky & Buttery Croissants: A Delightful Recipe for Home Bakers

Lamination (Turns)

1. Envelop the Butter. On a lightly floured surface, roll the risen dough into a rectangle roughly ½‑inch thick, twice the size of the butter block. Place the butter in the center, fold the dough over the butter, and seal the edges, encasing the butter completely.
2. First Fold (Turn 1). Roll the sealed dough into a long rectangle (about ¼‑inch thick). Fold the top third down, then the bottom third up, creating a three‑layer “letter” fold. Rotate 90°, wrap in plastic, and refrigerate for 30 minutes.
3. Second Fold (Turn 2). Repeat the rolling and folding process exactly as before. This adds another three layers, bringing the total to nine. Chill again for 30 minutes.
4. Third Fold (Turn 3). Perform the final roll‑fold sequence, resulting in 27 layers of butter and dough. After the last turn, wrap tightly and refrigerate for at least 1 hour, or overnight for maximum flavor.

Shaping the Croissants

Remove the chilled dough and roll it out to a ¼‑inch thick sheet about 12 × 18 inches. Cut the sheet into long triangles (base ≈ 4 inches, height ≈ 8 inches). Starting at the base, gently roll each triangle toward the tip, tucking the tip underneath to maintain shape. Place the formed croissants on a parchment‑lined baking sheet, spacing them 2 inches apart.

Proofing

Lightly cover the tray with a clean kitchen towel and let the croissants proof at room temperature for 1 hour, or until they have visibly puffed and are about 1½ times their original size. Proper proofing allows the yeast to create the final lift, giving the croissants their airy interior.

Baking

Preheat the oven to 400°F (200°C) with a baking stone or heavy tray inside. Brush each croissant gently with the egg wash for a glossy finish. Bake for 15‑20 minutes, rotating the tray halfway through, until they are deep golden brown and sound hollow when tapped. The high heat causes steam to expand the layers, producing that coveted puff.