Adapted from Laura Vitale
  • 4 cups flour
  • 1 package fast acting yeast (about 1 tablespoon)
  • ¼ cup of sugar
  • 1 teaspoon salt
  • 2 tablespoons butter, softened
  • 1½ cups whole milk (or more as needed)
  • 1 cup (2 sticks) cold butter, cut into tablespoons
  1. Combine the flour, yeast, sugar, and salt in the bowl of a stand mixer and stir to combine. Add the softened butter and turn the mixer (with the dough hook) on low. With the mixer running, slowly add the milk and continue adding milk until a soft, slightly sticky dough forms. Let the mixer run for a couple of minutes to knead the dough, then remove it to the counter and knead it a few minutes more before patting into a circle. Sprinkle flour on the bottom of a baking dish, cover, and refrigerate at least 6 hours or overnight.
  2. Place the cold tablespoons of butter into a square on a large piece of parchment paper and cover with another large piece. Use a rolling pin to roll the pieces into a flat 8-inch square of butter, and the refrigerate the butter (leave it in the parchment) overnight with the dough.
  3. Roll the dough out into a 10-inch square and place the cold butter square on top so that the corners of the butter face the flat sides of the dough. Pull up all four sides of the dough, pinching together to wrap the dough around the butter. On a lightly floured surface, roll into an 8x24-inch rectangle, brush off excess flour, and fold into thirds like folding a letter. Refrigerate for 30 minutes, then repeat 3 more times. After the last folding, refrigerate the dough (covered in plastic wrap) overnight.
  4. The next day, roll the dough into an 8x48 inch rectangle (or cut in half and roll into 2 8x24 inch rectangles). Cut every 6 inches across the rectangle, then cut each piece diagonally into 2 triangles. Gently stretch or roll the triangles of dough so that the point is centered, then roll up from the wide end to the point, pinching the point to seal, and placing the croissants point side down on a parchment paper or silpat lined baking sheet. Let the croissants rise for about an hour in a warm place.
  5. Brush the croissants with an egg wash or heavy cream and bake at 400 degrees for about 20 minutes, rotating the pans partway through to ensure even browning.
Recipe by Cooking With MicheleĀ® at