No‑Fold Croissants (Magic Method)

Method

1. 1
   In the stand mixer bowl, combine the flour, salt and sugar. Dissolve the yeast in the mixed warm milk + water. Pour the liquid over the flour and knead for 10 minutes on medium speed. Add the butter in pieces and knead for another 5 minutes until you get a smooth, homogeneous dough.

   💡 Tip

   The liquids must be warm, not hot (around 30-35°C): too much heat kills the yeast. If you don't have a stand mixer, you can knead by hand: it takes an extra 15 minutes but it's perfectly doable.
2. 2
   Cover the dough with a tea towel and leave to prove for 2 hours at room temperature until it has doubled in size.

   💡 Tip

   If your kitchen is cool, put the dough in the oven with just the light on (no heat): it creates the ideal temperature for the yeast. The dough must clearly double in size before moving on.
3. 3
   Turn the dough onto a lightly floured surface. Divide it into 6 equal portions. Stack all 6 portions on top of each other and flatten slightly with your palm. Roll out into a large rectangle and cut into 16 triangles. Roll each triangle from the base to the tip to form the croissant. Gently curve the ends.

   💡 Tip

   This is the magic step that replaces the traditional laminating: stacking the 6 layers creates the flakiness without the effort. No need to understand why, it works. Roll the triangles without pressing too tightly so the croissants can still rise.
4. 4
   Place the croissants on a baking tray, well spaced. Cover and leave to prove for a further 1 hour.

   💡 Tip

   Space the croissants well apart: they expand again during the second prove and during baking. Too close together and they stick to each other.
5. 5
   Preheat the oven to 180°C (350°F). Beat the egg yolk with a little milk and generously brush the top of each croissant. Bake for 20 minutes until well golden.

   💡 Tip

   Don't hold back on the glaze: it's what gives that beautiful shiny mahogany colour. Two coats with the pastry brush if you want an even better result.