Croissants au Beurre

Instructions

1. 1

   Make the dough: combine flour, yeast, sugar, and salt. Add warm milk, water, and softened butter, mix to a smooth dough. Knead 4 minutes — the dough should be moderately developed but not over-worked. Wrap in plastic and refrigerate overnight or at least 8 hours.

2. 2

   Shape the cold butter into a 7-inch square by pounding with a rolling pin between sheets of parchment. It should be pliable but still cold. Roll the dough on a floured surface into a 14-inch square. Place the butter square in the center like a diamond, fold the dough corners over the butter like an envelope, and pinch the seams tightly.

3. 3

   Roll the dough-butter package into a long rectangle (8×24 inches). Fold into thirds like a letter (first fold). Wrap and refrigerate 30 minutes. Repeat this roll-and-fold process two more times (3 folds total), chilling 30 minutes between each fold. After the final fold, refrigerate 1 hour.

4. 4

   Roll the final dough to ¼-inch thickness. Cut into long triangles with a 4-inch base. Stretch each triangle gently and roll tightly from base to tip. Curve the ends slightly inward. Place on parchment-lined baking sheets, spaced 2 inches apart. Proof at room temperature for 2–3 hours until nearly doubled and visibly puffy.

5. 5

   Brush gently with egg wash, being careful not to let it drip down the cut layers (which would prevent them from puffing). Bake at 400°F for 12–15 minutes until deep amber with visible, distinct layers. Cool 10 minutes before eating — the interior is still steaming and setting.