Directions

1. Prepare the dough

   Combine flour, sugar, yeast and salt in a bowl. Add the cold milk and soft butter, then mix until a smooth dough forms. Knead only until the dough is uniform and soft. Place it in the fridge for 60 minutes to relax and chill.

2. Make the easy butter block

   Place the cold butter between two sheets of baking paper. Tap and roll it into a flat rectangle, about 18×18 cm. Keep it in the fridge so it stays firm but pliable.

3. Enclose the butter

   Roll the chilled dough into a square slightly larger than the butter block. Place the butter in the center and fold the dough around it like an envelope, sealing the edges gently.

4. First rolling & fold (simple “letter fold”)

   Roll the dough into a long rectangle. Fold the bottom third up and the top third down, like folding a letter. Chill the dough for 30 minutes to keep the butter cold.

5. Second roll & fold

   Roll the dough out again into a long rectangle. Repeat the letter fold and place it back in the fridge for 45 minutes. This creates simple, beginner-friendly layers without overworking the dough.

6. Final roll

   Roll the dough into a large rectangle, about 4–5 mm thick. Trim the edges for clean layers, then cut long triangles for shaping.

7. Shape the croissants

   Take each triangle, gently stretch the tip, and roll it toward the point, creating a tight but gentle croissant shape. Place them on a lined baking tray.

8. Proof

   Let the croissants rise at room temperature until puffy and soft, about 45–60 minutes. They should look aerated but not doubled in size.

9. Bake

   Brush lightly with egg wash. Bake in a preheated oven at 200°C (392°F) for 18–20 minutes, until deep golden and flaky.