Add warm milk, softened butter, and egg. Mix until a dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover with plastic wrap and let rise 1 hour, or until doubled in size.
2. Prepare the Butter Block:
Place cold butter between two sheets of parchment paper.
Pound and roll it into a rectangle about ½ inch (1.3 cm) thick.
Chill in the fridge until firm but pliable.
3. Laminate the Dough (Folding):
Roll the dough into a rectangle about twice the size of the butter block.
Place the butter on one half of the dough and fold the other half over to encase it. Seal the edges.
Roll the dough gently into a long rectangle, then fold into thirds (like a letter).
Chill for 30 minutes.
Repeat the rolling and folding process 2 more times, chilling 30 minutes between each fold.
4. Shape the Croissants:
Roll dough into a large rectangle, about ¼ inch (0.6 cm) thick.
Cut into triangles (base about 3–4 inches / 7–10 cm).
Roll each triangle from base to tip to form the classic croissant shape.
Place on a baking sheet lined with parchment paper.
5. Proof:
Let shaped croissants rise at room temperature for 1–2 hours, until puffy but not overproofed.
6. Bake:
Preheat oven to 400°F / 200°C.
Brush croissants with egg wash for a shiny, golden finish.
Bake for 15–20 minutes, until golden brown and flaky.
🥄 Tips for Perfect Croissants:
Keep the butter cold but pliable — too soft and it leaks, too hard and it cracks.
Work quickly when laminating to prevent butter from melting.
For extra flavor, brush the inside lightly with melted butter before rolling.
Croissants are best eaten the same day, but you can freeze before baking for fresh morning pastries.
If you want, I can also give you a shortcut “no-fuss” croissant version using store-bought puff pastry, which still gives flaky buttery layers in a fraction of the time.
