Traditional Layered French Croissants

Recipe View Prepare the Butter Block: In a mixing bowl, combine 2 tablespoons flour with the softened butter. Mix thoroughly until well combined. On a sheet of parchment paper, shape the butter into a 6-inch square. Wrap tightly and refrigerate for at least 2 hours, or until firm. (Prep time: 15 minutes, Chill time: 2 hours)

Recipe View Activate the Yeast: In a small bowl, dissolve the yeast in lukewarm water. Let stand for 10 minutes, or until frothy. This indicates the yeast is active. (Prep time: 5 minutes, Stand time: 10 minutes)

Recipe View Combine Wet and Dry Ingredients: In a large mixing bowl, whisk together 2 cups of flour, salt, and sugar. Warm the milk and heavy cream to lukewarm. Add the yeast mixture, milk, and cream to the flour mixture. Stir until a shaggy dough forms. (Prep time: 10 minutes)

Recipe View Knead the Dough: Gradually add the remaining 2 cups of flour, 1/4 cup at a time, until the dough is soft and no longer sticky. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. (Prep time: 5 minutes, Knead time: 5 minutes)

Recipe View First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 1 hour. (Prep time: 2 minutes, Rise time: 1 hour)

Recipe View Enclose the Butter: On a lightly floured surface, roll the chilled dough into a 10-inch square. Place the cold butter block diagonally in the center. Fold each corner of the dough over the butter, encasing it completely. Pinch the edges to seal. (Prep time: 10 minutes)

Recipe View First Roll and Fold: Gently roll the dough into an 8x18-inch rectangle, working from the center outwards. Fold the dough into thirds, like a business letter. Wrap in plastic and refrigerate for 45 minutes to 1 hour. (Prep time: 15 minutes, Chill time: 45 minutes to 1 hour)

Recipe View Second Roll and Fold: Remove the dough from the refrigerator and let it warm up for about 10 minutes. Repeat the rolling and folding process: roll into an 8x18-inch rectangle, then fold into thirds. Wrap in plastic and refrigerate for 1 to 2 hours. (Prep time: 15 minutes, Chill time: 1 to 2 hours)

Recipe View Book Fold: Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again. Fold both ends of the dough into the middle; the ends don't have to be touching, but should be close. Fold the already-folded dough in half; it will look like a thick book. Wrap the dough well with plastic and refrigerate for 4-6 hours or overnight. (Prep time: 15 minutes, Chill time: 4-6 hours or overnight)

Recipe View Shape the Croissants: On a lightly floured surface, roll the dough into a 10x38-inch rectangle, about 1/4 inch thick. Trim the edges. Cut the rectangle in half lengthwise. Then, cut each strip into triangles with a 5-inch base. (Prep time: 20 minutes)

Recipe View Form the Croissants: Starting at the base of each triangle, roll the dough up tightly towards the tip. Gently curve the ends to form a crescent shape. Place on parchment-lined baking sheets. (Prep time: 15 minutes)

Recipe View Final Proof: Cover the croissants loosely with plastic wrap and let rise in a warm place for 1 to 2 hours, or until doubled in size. (Proof time: 1 to 2 hours)

Recipe View Bake: Preheat the oven to 425°F (220°C). Beat the egg with 1 tablespoon of water to create an egg wash. Brush the croissants with egg wash. Bake for 22-25 minutes, or until golden brown. Let cool on a wire rack before serving. (Prep time: 10 minutes, Bake time: 22-25 minutes)