A croissant looks simple on a bakery shelf, all golden curves and flaky layers.

But it isn't a quick bake. Much of the time goes into chilling and resting the dough rather than working with it. The recipe shows what to look for as you mix, fold, shape, and bake.

Ingredients

Measure the softened butter separately from the cold butter. The softened butter goes into the dough, while the cold butter is rolled into a sheet. Set aside the egg and its milk for the wash. You'll need:

- 500 g bread flour

- 10 g salt

- 55 g sugar

- 10 g instant yeast

- 140 ml cold whole milk for the dough

- 140 ml cold water

- 50 g softened unsalted butter for the dough

- 280 g cold unsalted butter for the butter block

- 1 egg for the wash

- 1 tbsp milk for the wash

Steps

Lamination means rolling and folding the dough with butter inside to build thin, separate layers. In the oven, steam pushes those layers apart. To keep the layers distinct, chill the dough between folds as follows:

1. Combine the flour, salt, sugar, and yeast in a stand mixer fitted with a dough hook. Add the cold milk and water and mix on low until a dough forms. Add the softened butter and mix until smooth, about 4 minutes.

2. Flatten the dough into a rectangle, wrap it, and refrigerate it for at least 1 hour. Starting with chilled dough helps keep the butter from softening as you roll.

3. Pound the cold butter between two sheets of parchment into a 20 cm square, then chill it for at least 30 minutes. It should be cold but pliable, roughly 15°C. The butter should bend under the rolling pin while still cool to the touch.

4. Roll the chilled dough into a rectangle just wide enough for the butter square and long enough to fold over it. Set the butter on one half, fold the other half over it, and pinch the edges closed so the butter cannot escape as you roll.

5. Roll the enclosed butter and dough into a long rectangle. Bring one short end up over the middle, then fold the other end over it, as you would a business letter. Line up the edges so the dough stays even. Wrap and chill for 30 minutes.

6. Repeat the rolling and folding twice more, chilling the dough for 30 minutes between folds. The three folds build about 27 layers of butter. After the final fold, wrap and refrigerate the dough overnight so it's less likely to spring back when you roll it out.

7. Roll the dough to about 4 mm thick and cut triangles roughly 10 cm wide at the base and 25 cm tall. If the dough keeps shrinking as you roll it, wrap it and give it another 20 minutes in the fridge before continuing.

8. Roll each triangle gently from the base to the tip. Don't pull it tight or you'll compress the layers. Arrange the croissants on a parchment-lined baking sheet with the tips tucked underneath so they don't unroll.

9. Cover and let the croissants proof, or rise, at room temperature for 1.5 to 2 hours. Avoid a hot spot where the butter could melt. The croissants are ready when they've puffed up and jiggle slightly as you shake the tray.

10. Preheat the oven to 220°C. Beat the egg with the tablespoon of milk and brush it gently over the tops, leaving the exposed layers uncoated.

11. Bake for 8 minutes, then lower the oven to 190°C and bake for another 12 to 15 minutes, until the croissants are deep golden brown. If the tops brown too quickly, cover them loosely with foil.

12. Transfer the croissants to a wire rack and let them cool for 15 minutes before serving. The crumb is still setting when they come out of the oven.

Store leftovers in an airtight container at room temperature for up to 2 days and refresh them in a 160°C oven for 4 minutes. For longer storage, freeze them for up to a month and reheat them straight from frozen at 170°C for 8 minutes.