1-Hour Flaky Croissants: Easy Laminated Method Step-by-step instructions

Before you start

Before starting, bring the butter to room temperature so it spreads easily. Measure all ingredients. Warm the milk to about 110°F (43°C) in a saucepan or microwave.

Line a baking sheet with parchment. Clear a large work surface for rolling. Have a pizza cutter or sharp knife ready for slicing the dough circle.

Instructions

Mix and rest

1. 1Make the dough
   In a large bowl, whisk together the warm milk, vegetable oil, sugar, salt, and yeast. Let sit for 5 minutes until foamy. Add the egg and whisk to combine. Gradually add the flour, stirring with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Shape into a ball, cover with a damp towel, and let rest for 10 minutes.
   Look for The dough should be soft, smooth, and slightly tacky but not sticky.
   Tip If the dough is too dry, add 1 tablespoon milk at a time.
2. 2Rest the dough
   While the dough rests, soften the butter to room temperature. After 10 minutes, roll the dough out into a large rectangle about 1/4-inch thick. Using a pizza cutter or knife, cut the dough into 12 equal discs (about 3 inches in diameter).
   Look for The discs should be uniform in size for even layering.
   Tip Use a bench scraper to lift the dough discs without tearing.

After mixing, the dough should be smooth and elastic, pulling away from the bowl. The 10-minute rest lets the gluten relax, making it easier to roll. The butter should be softened but not melted. The dough discs should be evenly sized, about 3 inches across.

Stack, roll, shape

3. 3Stack and laminate
   Spread a thin layer of softened butter on one dough disc. Top with another disc and press gently. Repeat, spreading butter between each layer, until all 12 discs are stacked into a tall tower. Press the stack down slightly with your palm. Roll the stack out into one large, thin circle about 1/4-inch thick.
   Look for The circle should be even and about 18 inches in diameter.
   Tip If the butter starts to soften too much, chill the stack for 10 minutes.
4. 4Cut triangles
   Using a pizza cutter, slice the large circle into 16 long triangular wedges, like cutting a pizza. Each triangle should have a wide base and a pointed tip.
   Look for You should have 16 even triangles.
   Tip Dip the cutter in flour to prevent sticking.
5. 5Shape croissants
   Starting from the wide base, roll each triangle up tightly toward the tip. Curve the ends inward to form a crescent shape. Place the shaped croissants on a parchment-lined baking sheet, leaving 2 inches between them. Cover loosely with a towel and let rise for 20 minutes.
   Look for The croissants should be plump and slightly puffy after rising.
   Tip For a classic crescent curve, bend the ends gently before placing on the sheet.
6. 6Preheat and brush
   While the croissants rise, preheat the oven to 375°F (190°C). In a small bowl, whisk the egg yolk with 1 tablespoon water to make an egg wash. Brush the tops of the risen croissants generously with the egg wash.
   Look for The croissants should be glossy and evenly coated.
   Tip Brush gently to avoid deflating the dough.

The butter should be spread in a thin, even layer on each disc. The stacked tower should be about 1 1/2 inches tall.

After rolling, the large circle should be thin and uniform. The triangles should be long and even. Shaped croissants should be plump and slightly puffy after rising.

Bake and finish

7. 7Bake croissants
   Bake the croissants for 18-20 minutes, until deep golden brown and puffed. The internal temperature of the dough should reach 200°F (93°C) for a fully baked crumb. If using an instant-read thermometer, insert into the center of a croissant to check.
   Look for The croissants should be golden all over and sound hollow when tapped.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.
8. 8Cool and serve
   Transfer the baked croissants to a wire rack. Let cool for at least 5 minutes before serving. The layers will be shatteringly crisp on the outside and tender inside.
   Look for The croissants should be cool enough to handle but still warm in the center.
   Tip Serve warm for the best texture, or at room temperature.

The croissants should be deep golden brown, with visible layers at the edges. The kitchen will smell buttery and toasty. When you break one open, the interior should show a honeycomb of airy layers, not a dense dough. The outside should be crisp and shatter when pulled.

Common mistakes

If the dough is too sticky, add a little flour, but avoid over-flouring—it makes the croissants tough. If the butter leaks out during baking, the dough wasn't sealed well; press the edges of the triangles firmly when rolling.

If the croissants are dense, the dough may have been over-kneaded or the yeast was old. Watch the rise: it should visibly puff, but not double.

How to tell it’s done

The croissants are done when they are deep golden brown and puffed. The internal temperature of the dough should reach at least 200°F (93°C) for a fully baked crumb.

If you tap the bottom, it should sound hollow. The layers should be visibly separated and crisp. Let them cool for 5 minutes before serving.

• Egg dishes: 160°F (71°C) in the thickest part