How to Make Croissants from Scratch

1. 1

   Prepare the Dough

   1 hr 30 min

   Mix flour, yeast, sugar, salt, water, and butter to form a soft dough, then knead lightly and chill it thoroughly.

2. 2

   Create Butter Block

   15 min

   Shape cold unsalted butter into a precise rectangular block, ensuring it's pliable but still firm for lamination.

3. 3

   First Lamination

   1 hr 15 min

   Enclose the butter block in the chilled dough, roll it out evenly, fold it into a letter, and then chill again.

4. 4

   Repeat Lamination

   2 hr 30 min

   Perform two more rolling and folding turns, chilling the dough for an hour after each subsequent turn to maintain layers.

5. 5

   Shape Croissants

   30 min

   Roll the dough to its final thickness, cut into triangles, and carefully roll each into the classic crescent shape.

6. 6

   Proof and Bake

   2 hr

   Allow the shaped croissants to proof in a warm place until puffy, then egg wash and bake until golden brown and flaky.