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  • Yield: 18 -20 1x



  • 1 ½ cups whole milk (warmed to about 105 degrees)
  • ¼ cup brown sugar
  • 1 TB + ½ tsp active dry yeast
  • 3 ¾ flour + more for rolling
  • 1 TB salt
  • 3 sticks (1 ½ cups butter, cold)


  1. To make dough:
  2. Combine milk, sugar and yeast and let sit 5-10 minutes until foamy.
  3. Add 3 ¾ cups flour and salt and mix until it all comes together. Knead for 8-10 minutes, adding more flour as needed to make it silky (so you don’t want it to be super sticky or anything).
  4. (Of course, if you have a stand mixer you can let that do the work for you!)
  5. Form dough into a 1 ½ inch thick rectangle, wrap in plastic wrap and chill for one hour.
  6. Meanwhile, place the butter in a large ziplock bag. Pound and roll into a 8x5 inch rectangle. The bag made it less messy to roll, but it was harder to get the butter out so you can also do this between sheets of plastic wrap or wax paper if you prefer. To be honest, this was the hardest step so just pour yourself a drink and make it work, friends. Keep this butter block in the fridge until you’re ready for it.
  7. After the hour is up, remove dough and place on a floured surface. Use your hands to stretch and pull the dough into a 16x10 inch rectangle. This was a little difficult, so maybe keep drinking. My dough tore a little but it ended up being okay. This was around the time the heavy breathing started.
  8. Make sure the dough is on the counter with a short side facing you. Place the butter in the middle and fold the dough over it like a letter - top down, bottom up. Turn dough again so the short side is facing you and roll into a 15x10 inch rectangle. Fold it again like a letter, wrap in plastic and chill in the fridge for an hour. Meanwhile, keep drinking.
  9. This is a good time to tell you that you’ll have to do this THREE more times. You will probably fight with the dough and question every life choice you made that lead up to this point. But honestly? You’ve come this far – just keep going. Roll it out into a 15x10 rectangle, drink, fold like a letter, cry, wrap in plastic, chill. THREE TIMES.
  10. After the last time, let the dough rest in the fridge for 8-12 hours. They say you shouldn’t let it sit for longer than 12 hours because the dough won’t rise the way it is supposed to if it sits for too long, so just keep that in mind.
  11. Make the croissants (FINALLY):
  12. Preheat your oven to 425. Roll dough into a 20x32 inch rectangle (if you have tiny counters, split the dough in two and make smaller ones). Basically you want the dough super thin here.
  13. Cut the dough into triangles. I severely failed at this and my triangles came out in crazy sizes, so I had some big croissants and some small. They all took the same amount of time to cook though so it’s okay!
  14. Cut a small slit in the top of each triangle and roll it up, pushing the sides out a little. Place on a baking sheet and let sit, covered, for 1-2 hours. Mine didn’t rise or anything, but I’d still suggest letting them sit for at least 30 minutes.
  15. Brush each croissant with egg wash (1 egg + a splash of milk) and then bake for 20-25 minutes, until golden brown.
  17. Recipe and process adapted from Epicurious