Roll & Fold the Dough (Laminating Process)
Roll the chilled dough into a 10×10-inch square.
Place the butter square in the center. Fold the dough over it like an envelope.
Roll out into a 10×20-inch rectangle, then fold it into thirds like a letter.
Coer and chill for 30 minutes. Repeat this rolling & folding process two more times, chilling between each.
Shape the Croissants
Roll the dough into a 10×20-inch rectangle and cut it into triangles (about 4 inches wide).
Roll each triangle from the wide base to the tip, forming a crescent shape.
Place on a baking sheet, cover, and let rise for 1-2 hours until doubled.
Bake to Perfection
Preheat the oven to 375°F (190°C).
Brush croissants with an egg wash (whisk together egg + milk).
Bake for 18-22 minutes until golden brown.
Pro Tips
Use cold butter to get flaky layers.
Let the dough rest properly between folds for perfect texture.
Bake until deep golden brown for a crispy, buttery finish.
Enjoy your homemade croissants warm with butter, jam, or chocolate! Would you try this recipe?
