How to Make Croissants

Make the dough: In a mixer bowl, combine butter, flour, sugar, salt, yeast, and cold milk. Mix and knead until a smooth dough forms (about 5 minutes).

Chill dough: Cover and refrigerate for 30 minutes.

Roll dough: On a lightly floured silicone baking mat, roll the dough into a precise 14×10-inch rectangle. Transfer the mat with the dough to a baking sheet, cover, and refrigerate for 4 hours or overnight.

Make butter layer: Beat softened butter with a little flour to stabilize it, then spread into a 7×10-inch rectangle on a silicone mat. Chill about 30 minutes—aim for the butter and dough to be the same temperature.

Enclose butter: Peel the chilled 7×10-inch butter slab from the mat and place it on one half of the 14×10-inch dough. Fold the dough over to fully encase the butter and seal the edges.

Laminate – turn 1: Roll the dough into a large rectangle and fold it in thirds (like a letter).

Laminate – turn 2: Roll out again and fold in thirds. If the dough warms at any point, chill for 20 minutes.

Chill between turns: Refrigerate the dough for 30 minutes.

Laminate – turn 3: Roll out once more and fold in thirds to complete 3 total turns (laminations).

Long chill: Cover and refrigerate the laminated dough for 4 hours or overnight.

Final roll: Roll the dough into an 8×20-inch rectangle.

Portion: Slice lengthwise to create two 4×20-inch strips. Cut each strip crosswise 3 times to make eight 4×5-inch rectangles (16 pieces total).

Shape: Cut each rectangle diagonally to form 16 triangles. Gently stretch each triangle to about 8 inches without compressing the layers. Cut a small slit at the wide end, then roll up tightly into a crescent, placing the tip underneath.

Proof: Loosely cover and let rest at room temperature for 1 hour, then refrigerate for 1 hour. Croissants should be cold going into the oven to limit spread.

Bake: Bake until deeply golden brown and crisp with visible flaky layers.