Homemade Croissants

1. 1

   Combine the flour, sugar, salt, and yeast inside a stand mixer bowl using a whisk. Pour in the water, milk, and softened butter. Fit the mixer with its dough hook attachment and run on speed 2 for 3-4 minutes until a smooth, cohesive ball is created. Use plastic wrap to seal the bowl, then place it in a warm environment (75-90°F / 24-32°C) to rise for 1 1/2 to 2 hours, or until it has almost doubled in volume. Wrap a cutting board in plastic wrap and turn the proofed dough onto it. Press and shape the dough into a 10 1/2-inch square, wrap it tightly in plastic wrap, and chill in the refrigerator for 1-2 hours.

2. 2

   Slice the cold unsalted butter lengthwise to make slabs that are 1/2-inch thick. Place these pieces onto a sheet of parchment paper, shaping them into a 5-inch square. Place a second sheet of wax paper or parchment over the top, then flatten the block with a rolling pin by pounding it until it forms a 7 1/2-inch square, cutting and shifting the butter as necessary to get the right dimensions. Put it in the refrigerator until it is completely cold.

3. 3

   Position the cold butter block diagonally on top of the dough square so that its corners point toward the middle of the dough's outer edges, creating a diamond orientation. Pull the corners of the dough over the butter, giving it a gentle stretch if necessary so they meet in the middle. Pinch all the open seams of the dough securely to trap the butter completely inside.

4. 4

   Transfer the dough package to a work surface dusted with flour. Sprinkle a small amount of flour over the top, then press down along the length using a rolling pin to stretch the package and spread the butter. Roll the dough into an 8 by 24 inches rectangle, maintaining straight sides and using your fingers to reshape the corners if they round out. Fold the sheet into thirds like a letter, dusting off any extra flour as you fold. Keep it in the freezer for 20 minutes or the refrigerator for 1 hour.

5. 5

   Perform the rolling and folding step once more, making sure to roll towards the open ends until you reach an 8 by 24 inches rectangle. Bring the ends in to fold it into thirds, clearing away any extra flour. Wrap the dough and let it rest in the freezer for 20 minutes or the refrigerator for 1 hour, noting that you can also leave it in the fridge overnight now.

6. 6

   For a third time, roll the dough out to an 8 by 24 inches rectangle and fold it in thirds. Transfer the folded package to a baking sheet, wrap it thoroughly with plastic wrap while folding the edges underneath, and chill in the refrigerator overnight or for up to 2 days, or place it in the freezer.

7. 7

   Take the cold dough out of the refrigerator, placing it on a counter dusted with flour and dusting the top as well. Gently tap along the length with your rolling pin to expand and relax it. Roll it out into a long, slender band that is 8 inches wide and 44 inches long, adding a bit more flour if you notice any sticking. Pick up the dough from its center point, letting it retract naturally from both ends to stop it from contracting when cut. Slice the ends off to leave a piece that is exactly 40 inches long.

8. 8

   Align a yardstick along the upper edge of the dough sheet and make marks at 5-inch intervals to get 7 marks. Adjust the yardstick to the lower edge, making an initial mark at 2 1/2 inches from the side, followed by marks spaced every 5 inches to create 8 marks. Position a clean ruler diagonally from the upper corner to the initial lower mark, slicing along it with a pizza cutter to produce the first triangle. Continue cutting in this manner to yield 15 triangles, keeping the leftover scraps of dough.

9. 9

   Make a 1/2-inch slit in the center of the base of every dough triangle. Pull the points gently to extend the triangles to approximately 10 inches long, then roll them up snugly from the base to the tip. Arrange them with equal spacing across two baking pans lined with parchment. Shape the leftover dough pieces into small croissants too.

10. 10

    Whisk together 1 egg, 1 egg yolk, and a pinch of salt inside a small bowl using a fork. Lightly coat the rolled dough with this mixture, then cover and store the rest of the liquid in the refrigerator. Leave the pastries uncovered to rise at room temperature (70-75°F / 21-24°C) for 1-2 hours, until they look significantly larger.

11. 11

    Give the pastries another coat of the chilled egg wash, painting both the tops and sides. Bake in a preheated oven at 425°F (218°C) for 10 minutes, then turn the baking sheets around and continue to bake for 8-10 minutes more until they turn a dark golden brown. Place the baked goods on a wire rack until cold, then serve.

Recipe by @natashaskitchen on Pinterest. See the original for their notes and tips.