step one, mix the dry ingredients

1. Start by preparing the base of your croissant dough, combine all purpose flour and bread flour using a sifter to ensure a smooth texture. Stir in granulated sugar and salt mixing it throughly with a whisk.

step two, add the wet ingredients

1. Use two eggs, if they vary in size (one large and one very small) adjust by using 1 1/2 medium sized eggs. Add the milk and the butter for the dough. Incorporate fresh yeast. If you are baking during summer or in warm environments, hold off on adding the yeast until the last few minutes of kneading to prevent over fermentation.

step three, knead the dough

1. Knead for 20 minutes using a dough hook on a stand mixer at medium speed. If kneading by hand you’ll need to work the dough longer to achieve elasticity. The dough should feel smooth and elastic.

step four, prepare the butter block

1. Roll out the dough to your desired size (check reference images). Shape the butter into a rectangle slightly larger than 1/3 of the dough size. Use parchment paper to help form the butter block evenly.
2. Keep the butter cold but pliable, do not melt.

step five, incorporate the butter

1. Place the butter on the dough, fold one side of the dough to cover half of the butter, then fold the opposite side to overlap. Pinch the seams and edges to seal the butter inside. Use a rolling pin to gently press from the center outward, keeping the pressure light to avoid breaking the butter later.

step six, begin folding

1. Roll the dough out to its original size and proceed the first fold. Fold the dough like a letter – right side to the middle, left side over the right.
2. To achieve the classy flaky texture, repeat the same process three times. After each fold wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Always roll the dough in the same direction to maintain alignment.

step seven, roll and cut the dough

1. Once the folding process is complete, roll the dough to a thin rectangle, approximately 45 cm x 20 cm (17.7 in x 7.9 in). Adjust as needed for your desired croissant size. Trim the edges to make them even. Mark the bottom of the dough every 8.5 cm and the top starting at 4.15 cm, making every 8.5 thereafter.
2. Cut the dough into triangles then, gently stretch each triangle to prepare for shaping.

step eight, shape the croissants

1. Roll each triangle from the base to the tip to create a classic croissant shape. Make sure the tip is tucked underneath to prevent unrolling during baking.

step nine, proof the croissants

1. Proofing allows the croissants to rise and develop their airy texture, place the shaped croissants on a baking tray with enough space for them to expand. Cover with plastic wrap. Create a humid environment by placing a tray of boiling water on the lower rack of your oven, do not turn the oven on. Proof for at least 1 hour or until the croissants have doubled in size.

step ten, bake the croissants

1. Beat one egg with 1/2 a tablespoon of water to create an egg wash. Brush it lightly over the croissants for a golden, glossy finish. Preheat your oven to 220 ºC (428ºF). Bake the croissants for 12 to 15 minutes, or until they are puffed up and golden brown.