How to Make Croissants

Watch the video and review the step-by-step photos, and read the recipe before beginning; make room in the refrigerator for baking sheets (2 will be needed at steps 6 and 13).

Cut the butter into four 1-Tablespoon pieces and place in the bowl of an electric stand mixer fitted with the dough hook attachment.

Add the flour, sugar, salt, and yeast to the bowl.

Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute.

With the mixer running, slowly pour in the milk.

Once all the milk is added, turn the mixer up to medium speed and begin to knead the dough.

Continue kneading the dough in the mixer (or by hand on a lightly floured surface) for an additional 5 full minutes, sprinkling in a little flour if it becomes too sticky.

Check the dough by poking it with your finger—it should slowly bounce back—or perform the windowpane test by stretching a small piece of dough to see if light passes through without tearing; keep kneading until it passes.

Remove the dough from the bowl and, with floured hands, work it into a ball.

Place the dough on a lightly floured silicone baking mat, parchment paper, or baking sheet.

Gently flatten the dough and cover with plastic wrap or aluminum foil.

Place the baking sheet in the refrigerator and let the dough rest for 30 minutes.

Remove the dough from the refrigerator.

Flatten the dough with your hands, then roll it into a precise 14×10-inch rectangle, working the edges as needed.

Place the rolled out dough back onto the baking sheet and cover with plastic wrap or aluminum foil.

Place the baking sheet in the refrigerator and let the dough rest for 4 hours or overnight (up to 24 hours).

In a large bowl, beat the butter and flour together until smooth and combined.

Transfer the butter mixture to a lined baking sheet and smooth it into a precise 7×10-inch rectangle.

Place the baking sheet in the refrigerator and chill the butter layer for 30 minutes until firm but pliable.

Remove the dough and butter layers from the refrigerator.

Place the butter layer in the center of the dough, fold each end of the dough over it, and seal the edges with your fingers, trimming the butter if needed.

On a lightly floured counter, roll the dough into a 10×20-inch rectangle.

Fold the dough lengthwise into thirds like a letter (1st turn).

If the dough is too warm, place the folded dough on a baking sheet, cover, and refrigerate for 30 minutes before the 2nd turn.

Turn the dough so the short end faces you, roll it out again into a 10×20-inch rectangle, then fold lengthwise into thirds like a letter (2nd turn).

Place the folded dough on the baking sheet, cover, and refrigerate for 30 minutes before the 3rd turn.

Roll the dough out once again into a 10×20-inch rectangle and fold lengthwise into thirds like a letter (3rd turn).

Place the folded dough on the lined baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 4 hours or overnight (up to 24 hours).

Prepare 2 baking sheets lined with silicone baking mats or parchment paper for the next step; you already have 1 ready since the dough is on a lined sheet in the refrigerator.

Remove the dough from the refrigerator and, on a lightly floured counter, roll it into an 8×20-inch rectangle.

Using a pizza cutter or sharp knife, slice the dough in half vertically and then cut 3 even horizontal slices to yield 8 4×5-inch rectangles.

Cut each rectangle diagonally to make 2 triangles, yielding 16 triangles total.

Working one triangle at a time, stretch it gently to about 8 inches long without flattening the layers.

Cut a small slit at the wide end of the triangle, then tightly roll it up into a crescent shape with the tip underneath, and slightly bend the ends toward each other.

Repeat shaping with the remaining dough, placing the shaped croissants on 2 lined baking sheets, 8 per sheet.

Loosely cover the croissants and let them rest at room temperature for 1 hour.

Then place the croissants in the refrigerator to rest for 1 hour or up to 12 hours.

Preheat oven to 400°F (204°C).

Whisk the egg wash ingredients together.

Remove the croissants from the refrigerator and brush each lightly with egg wash.

Bake the croissants until golden brown, about 20 minutes, rotating the pans halfway through baking; reduce oven to 375°F (190°C) if they darken too quickly.

Remove croissants from the oven and place on a wire rack to cool for a few minutes before serving.

Cover any leftover croissants and store at room temperature for a few days or in the refrigerator for up to 1 week, or freeze for up to 3 months; thaw and warm as desired before serving.