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Place the butter block in the center of the dough and fold the dough over it, enclosing the butter like an envelope.
Roll the dough and butter block together gently into a long rectangle. Fold the dough in thirds, similar to folding a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
Step 4: Fold and Roll
Repeat the rolling and folding process (rolling to a rectangle and folding in thirds) two more times, chilling for 30 minutes after each turn. This process creates the layers that will make the croissants flaky and soft.
Step 5: Shape the Croissants
Roll out the dough one last time to a large rectangle, about ¼ inch thick. Cut the dough into triangles for traditional croissants.
Starting from the wide end, roll each triangle toward the tip to form the classic croissant shape.
Place the shaped croissants on a baking sheet lined with parchment paper, cover, and let rise for 1-2 hours, until doubled in size.
Step 6: Bake the Croissants
Preheat the oven to 375°F (190°C).
In a small bowl, whisk the egg and milk together to make the egg wash. Lightly brush the croissants with the egg wash for a golden, glossy finish.
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