Step 1: Prepare the Dough
- Mix Ingredients: In the bowl of a stand mixer, combine the flour, sugar, salt, and instant yeast. Mix briefly to distribute the yeast. Add the warm water, warm milk, and melted butter. Using the dough hook, mix on low speed until the dough comes together.
- Knead the Dough: Increase the speed to medium and knead the dough for about 10 minutes, or until it is smooth, elastic, and slightly sticky.
- First Rise: Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.
Step 2: Prepare the Butter Layer
- Prepare Butter: Place the cold butter between two sheets of parchment paper. Pound and roll it into a rectangle about 8×5 inches. Keep the edges as straight as possible, and the thickness uniform.
Step 3: Laminate the Dough
- Roll Out Dough: After the first rise, turn the dough out onto a lightly floured surface and roll it into a rectangle about 16×10 inches.
- Encase the Butter: Place the butter layer in the center of the dough rectangle, leaving a border around all edges. Fold the dough like a letter: fold one short end over the middle, then the other end over that, completely enclosing the butter.
- First Fold: Turn the dough 90 degrees, roll it out into a rectangle again, and fold it like a letter a second time. Wrap it in plastic wrap and chill for 30 minutes.
- Repeat Folding: Perform two more letter folds, chilling the dough for 30 minutes between each fold.
Step 4: Shape the Croissants
- Final Roll: Roll the laminated dough into a rectangle about 1/4 inch thick. Cut the dough into long triangles (base about 5 inches wide).
- Shape Croissants: Roll each triangle up from the base to the tip to form a croissant shape, curving the ends slightly to create a crescent.
Step 5: Second Rise
- Proof Croissants: Place the shaped croissants on parchment-lined baking sheets, leaving space between them. Cover lightly with plastic wrap and let them rise until puffy and light, about 1 hour.
Step 6: Bake the Croissants
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Egg Wash: Beat an egg with a tablespoon of water and brush it gently over the croissants.
- Bake: Bake the croissants for 15-20 minutes, or until they are golden brown and puffed.
Conclusion
Making croissants is a labor of love, but the result is well worth the effort. These croissants should be light, flaky, and rich with buttery layers. Enjoy them fresh out of the oven for the best experience, or store them in an airtight container to savor over a few days. Croissants also freeze well, so you can enjoy your hard work over time.