Flaky & Buttery Croissants: A Delightful Recipe for Home Bakers

Ingredients

Dough Base

• 4 cups (500 g) unbleached all‑purpose flour
• 1 ½ teaspoons instant yeast
• 2  teaspoons fine sea salt
• ¼ cup (50 g) granulated sugar
• ¾ cup (180 ml) whole milk, warm (110°F/43°C)
• 2 large eggs, room temperature
• ¼ cup (60 ml) unsalted butter, melted

Egg Wash

• 1 egg
• 1 tablespoon milk

Instructions

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.