Chef John's Flaky Croissants

Begin by placing warm water in the bowl of a stand mixer. Sprinkle the yeast into the water and let it sit for 10 minutes, allowing it to dissolve. Add sugar and bread flour to the mixture, then sprinkle with salt. Next, add 6 tablespoons of butter to the bowl and attach it to the stand mixer. Mix the dough using the dough hook attachment until the butter is fully incorporated and the dough forms a ball, pulling away cleanly from the sides of the bowl. This process should take around 3-4 minutes.

Transfer the dough to a work surface and shape it into a semi-smooth ball. Place the dough back in the mixer bowl, cover it with plastic wrap, and let it rise in a warm spot until it has doubled in size, approximately 2 hours.

Once the dough has risen, transfer it to a lightly floured work surface. Use your hands to press and deflate the dough, then shape it into a rectangle. Fold the dough in thirds by lifting one end over the middle and folding the other side onto it, creating a layered effect. Wrap the dough in plastic wrap and place it on a rimmed baking sheet lined with a silicone mat. Refrigerate the dough for about 1 hour, allowing it to chill through.

Cut a stick of butter in half lengthwise and place the two halves on a piece of parchment paper, leaving enough space to fold over the butter. Fold the parchment paper over the butter and press it down firmly. Roll out the parchment paper using a rolling pin to create a square shape, approximately 8x8 inches. Refrigerate the butter slab for about 10-15 minutes, allowing it to firm up slightly.

Roll out the dough into a rectangle that is slightly wider than the butter slab and about twice as long. Place the butter on one half of the dough, leaving a 1-inch margin around the edges. Fold the other half of the dough over the butter, creating a layered effect. Dust your work surface and the dough with flour as needed.

Use a rolling pin to press down on the dough, creating ridges. Then, roll out the ridges and repeat the process several times, pressing and rolling until the dough reaches a similar size to its original rectangle. Repeat this process several times, dusting with flour as necessary.

To create the signature croissant layers, start by folding one-third of the dough over the middle third. Then, fold the other end over to form a small rectangle. Flatten out the dough slightly using a rolling pin and transfer it to the silicone-lined baking sheet. Cover with plastic wrap and refrigerate for about 30 minutes, allowing it to chill.

Transfer the dough back to a work surface and repeat the pressing and rolling process until the dough is about the same size as before. Fold the dough in thirds again, starting from the short side, and press and roll slightly. Transfer the dough back to the lined baking sheet and cover with plastic wrap, refrigerating for about 15 minutes.

Roll out the dough to a large rectangle and fold it in half. Then, press and roll it out into a 1/2-inch thick rectangle, using as little flour as needed to prevent the dough from sticking. Cut the dough in half lengthwise and dust one piece with flour, rolling it out into a rectangle about 1/4 to 1/8 inch thick.

Starting from one corner, cut the dough diagonally crosswise into 8 triangles using a pastry wheel or pizza cutter. Roll each triangle up towards the tip to form the croissant, with the seam at the bottom. If necessary, use a bit of water to seal the tip to the rolled croissant.

Repeat this process with the other half of the dough. Place shaped croissants on baking sheets lined with silicone mats and whisk together egg and 1 tablespoon water to make the egg wash. Brush the croissants with egg wash, allowing them to rise in a warm area for about 45-60 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Brush the croissants gently but thoroughly with egg wash again. Bake in the preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack and cool to room temperature before serving.