Croissant Recipe

Preparation

1. 1

   Activate Yeast

   In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

2. 2

   Make Dough

   In a large mixing bowl, combine flour and salt. Add in the yeast mixture and warm milk. Mix until a dough forms.

3. 3

   Knead Dough

   Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Form into a ball and place in a greased bowl. Cover and let it rise in a warm place for about 1 hour or until doubled in size.

4. 4

   Prepare Butter Layer

   While the dough is rising, take the cold butter and place it between two sheets of parchment paper. Roll it out into a rectangle about 1/2 inch thick. Chill in the refrigerator.

5. 5

   Laminate Dough

   Once the dough has risen, roll it out into a rectangle. Place the chilled butter in the center and fold the dough over it to encase the butter. Roll out and fold the dough into thirds, then wrap it in plastic and chill for 30 minutes. Repeat this process two more times.

6. 6

   Shape Croissants

   Roll out the final dough into a large rectangle. Cut it into triangles and roll them up starting from the base to the tip. Shape into crescent forms.

7. 7

   Second Rise

   Place shaped croissants on a baking sheet lined with parchment paper. Cover and let them rise for about 30-45 minutes or until puffy.

8. 8

   Bake

   Preheat the oven to 400°F (200°C). Brush the croissants with the beaten egg for a golden finish. Bake for 15-20 minutes until golden brown.