How to Make Croissants in Minutes

1. Ingredients and Setup

Use cold ingredients and a cool kitchen when possible.

500g flour
60g sugar
10g salt
10g instant yeast
300g cold milk
250g cold butter (for laminating)
1 egg (for egg wash)

2. Make the Dough

Mix flour, sugar, salt, yeast, and milk into a smooth dough. Chill for at least 1 hour.

Mix -> knead 5-7 min -> wrap -> chill 1h

3. Laminate and Fold

• Flatten butter into a rectangle.
• Lock butter into dough.
• Roll and fold (single fold) 3 times, chilling 30 min between folds.

Fold 1 -> chill 30m
Fold 2 -> chill 30m
Fold 3 -> chill 30m

4. Shape, Proof, Bake

Roll to ~4mm, cut triangles, roll into crescent shapes, proof until puffy, then bake.