Homemade Croissants

1. 1

   Set up a stand mixer with the dough hook attachment, then stir together the warm water, warm full-fat milk, and yeast in the bowl. Mix in the sugar thoroughly. Stir the salt into the all-purpose flour, then pour this flour mixture into the mixer bowl.

2. 2

   Mix on medium-high speed until the flour is fully integrated. Run the mixer on medium speed for 2 minutes to form a relatively smooth, stretchy dough. Incorporate the room temperature butter, dropping in one piece at a time. After integrating all of it, continue kneading for 2 minutes more.

3. 3

   Take the dough out of the bowl and form it into a round sphere. Transfer it to a greased bowl, cover it, and let it rest in the refrigerator for 30 minutes.

4. 4

   Fit the same stand mixer with its paddle attachment, then beat the unsalted butter for 30 seconds. Put in the all-purpose flour and beat for an additional 30 seconds.

5. 5

   Crease a sheet of parchment paper to form an 8-inch square guide. Place the butter mixture onto this sheet and smooth it out with an offset spatula to fill the 8-inch square area.

6. 6

   Wrap the paper edges over the butter, then roll over it with a rolling pin to push the butter into the corners of your square outline. Keep it in the refrigerator for 20 to 30 minutes.

7. 7

   Take the dough out of the cold and place it onto a work area dusted with flour. Roll the dough out to a 12x12-inch square. Position the cold butter block diagonally in the center. Fold the corners of the dough over the butter to enclose it, pinching the seams securely shut. Flatten the dough by rolling it in a single direction to form a 10x20-inch rectangle, brushing away any extra flour from the surface.

8. 8

   Fold the long strip into thirds, mimicking the fold of a letter. Wrap the packet securely and refrigerate for 30 minutes.

9. 9

   Position the dough with its short edge towards you, then roll it lengthwise once more until it reaches roughly 10x20 inches. Fold it back into thirds like a letter. Return it to the refrigerator for 30 minutes if the dough has warmed up.

10. 10

    Turn the short side to face you and roll the dough lengthwise a final time to a 10x20-inch size. Perform one last letter fold into thirds, then refrigerate the dough for 1 hour, or leave it for up to 24 hours.

11. 11

    Roll the cold dough on a floured work surface to a 6x12-inch size. Cut the block in half. Keep one portion cold in the refrigerator while you proceed with the remaining portion.

12. 12

    Roll this piece of dough into a long sheet measuring roughly 10x19 inches. Cut off the uneven borders on each side to create a clean, uniform 9x18-inch rectangle.

13. 13

    Make cuts or marks at 4-inch intervals along the side to divide the dough into four smaller 4x9-inch rectangles. Slice across each of these smaller rectangles from corner to corner, creating eight triangles from this half of the dough.

14. 14

    Gently elongate each triangle by pulling it lengthwise, then slice a tiny slit in the center of the base. Roll the dough up, starting at the broad base and moving toward the point. Curve the outer tips inward to form a traditional crescent if desired. Perform these same steps with the other half of the dough in the refrigerator.

15. 15

    Arrange the shaped pastries on a baking sheet, ensuring the pointed ends are tucked underneath. Cover them and allow them to rise at room temperature for 1 hour, or until they have nearly doubled in volume, then place them in the refrigerator to chill for 30 minutes.

16. 16

    Heat the oven to 400°F (200°C). Coat the tops of the pastries with the beaten egg. Bake them for 10 minutes, then turn down the oven temperature to 375°F (190°C) and continue baking for another 15 minutes until they turn a deep golden brown.

17. 17

    Let the pastries rest on the baking sheet for a minimum of 10 minutes, then move them to a wire rack so they can cool down entirely.

Recipe by Veena Azmanov on veenaazmanov.com. See the original for their notes and tips.