Steps
Mix the dough.
Mix the dough.
Knead the dough.
Knead the dough.
Let the dough rise.
Let the dough rise.
Press the dough.
Press the dough.
Turn the dough.
Turn the dough.
Let the dough rise a second time.
Let the dough rise a second time.
Roll the butter.
Roll the butter.
Lay the butter on the dough.
Lay the butter on the dough.
Turn the dough.
Turn the dough.
Roll the dough.
Roll the dough.
Turn the dough again.
Turn the dough again.
Chill the dough.
Chill the dough.
Unwrap the dough and place it on a lightly floured surface.
Unwrap the dough and place it on a lightly floured surface.
Roll and turn the dough twice more.
Roll and turn the dough twice more.
Chill the dough.
Chill the dough.
Prepare for cutting.
Prepare for cutting.
Cut the dough lengthwise.
Cut the dough lengthwise.
Cut the second piece of dough into three 5x5-inch squares (12x12 cm).
Cut the second piece of dough into three 5x5-inch squares (12x12 cm).
Diagonally cut the remaining square of dough in half.
Diagonally cut the remaining square of dough in half.
Roll a dough triangle into a croissant.
Roll a dough triangle into a croissant.
Finish making croissants.
Finish making croissants.
Let the croissants rise.
Let the croissants rise.
Preheat the oven to 475°F (240°C).
Preheat the oven to 475°F (240°C).
Make the egg wash.
Make the egg wash.
Brush the egg wash over the tops of the croissants.
Brush the egg wash over the tops of the croissants.
Bake the croissants for 12 to 15 minutes.
Bake the croissants for 12 to 15 minutes.
Serve the croissants.
Serve the croissants.
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