Ingredients
- 4 cups (500g) all-purpose flour
- 1/2 cup (100g) sugar
- 1 tbsp instant yeast
- 1 1/2 tsp salt
- 1 1/4 cups (300ml) warm milk
- 250g (2 sticks + 2 tbsp) cold unsalted butter (for layering)
- 1 egg (for egg wash)
Instructions
- 1. Make the dough
- Mix flour, sugar, yeast, and salt.
- Add warm milk and mix until it forms a soft dough.
- Knead briefly, shape into a rectangle, wrap in plastic, and chill for 30 minutes.
- 2. Prepare the butter block
- Place butter between 2 sheets of baking paper.
- Pound and roll into a flat square (about 7 inches or 18 cm).
- Chill until firm but pliable.
- 3. Laminate the dough
- Roll dough into a rectangle (about twice the size of the butter).
- Place butter in the center, fold dough over it like a letter.
- Roll out, then fold again into thirds. Chill 30 minutes.
- Repeat this folding and chilling 3 times.
- 4. Shape the croissants
- Roll dough into a large rectangle (about 1/4 inch thick).
- Cut into long triangles.
- Roll each triangle from base to tip to form crescent shapes.
- Place on a baking tray with parchment paper.
- 5. Let them rise
- Cover loosely and let rise for 1 to 2 hours, until puffy.
- 6. Bake
- Preheat oven to 400°F (200°C).
- Brush croissants with beaten egg.
- Bake for 15–20 minutes, until golden brown.
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