Step 1: Prepare the Dough
- Combine dry ingredients: In a mixing bowl, combine the flour, sugar, salt, and instant yeast.
- Mix wet ingredients: In another bowl, mix the warm water, warm milk, and melted butter.
- Form the dough: Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- Chill the dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Step 2: Prepare the Butter Layer
- Shape the butter: Place the cold butter between two sheets of plastic wrap. Using a rolling pin, pound and roll the butter into a 7×7 inch square. Keep the butter square wrapped and refrigerate until ready to use.
Step 3: Laminate the Dough
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 10×10 inch square.
- Add the butter: Place the butter square in the center of the dough square. Fold the corners of the dough over the butter, enclosing it completely like an envelope.
- Roll and fold: Roll the dough into a 20×10 inch rectangle. Fold the rectangle into thirds like a letter (this is the first turn). Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Repeat: Repeat the rolling and folding process two more times (for a total of three turns), chilling the dough for 30 minutes between each turn.
Step 4: Shape and Bake the Croissants
- Roll out the dough: After the final turn and chilling, roll out the dough into a 24×8 inch rectangle. Cut the rectangle in half lengthwise to create two 24×4 inch strips. Cut each strip into triangles with a 4-inch base.
- Shape the croissants: Starting from the base, roll up each triangle tightly towards the tip to form a crescent shape. Place the croissants on a baking sheet lined with parchment paper, making sure the tips are tucked under.
- Proof: Cover the croissants loosely with plastic wrap and let them proof at room temperature for about 1-2 hours, or until they have doubled in size.
- Egg wash and bake: Preheat the oven to 400°F (200°C). Whisk together the egg and water to make the egg wash. Brush the proofed croissants with the egg wash. Bake for 12-15 minutes, or until golden brown and flaky.
Tips for Perfect Croissants
- Keep the butter cold: The key to flaky layers is keeping the butter cold during the rolling and folding process.
- Be patient: Allow the dough to rest and chill between turns to make it easier to roll out and handle.
- Proof properly: Ensure the croissants are well-proofed before baking to achieve the perfect rise and flakiness.
Conclusion
Making croissants at home is a rewarding process that results in buttery, flaky pastries that are perfect for any occasion. By following these four essential steps, you can create delicious homemade croissants that will impress your family and friends. Enjoy baking and savoring these delightful treats!