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Ingredients
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Croissant Dough
Method
Instructions
- 1
Prepare the Dough
In a small bowl, dissolve the yeast and sugar in warm water and let it sit for 5-10 minutes until foamy. In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and warm milk. Mix until a dough forms.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- 3
Prepare the Butter Layer
While the dough is rising, prepare the butter layer. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it is about 1/2 inch thick and forms a rectangle. Refrigerate while the dough rises.
- 4
Laminate the Dough
Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle. Place the butter layer in the center and fold the dough over it, sealing the edges. Roll out again into a large rectangle, fold into thirds, and refrigerate for 30 minutes. Repeat this process 2 more times.
- 5
Shape the Croissants
Roll the dough into a large rectangle about 1/4 inch thick. Cut it into triangles (about 4 inches wide at the base). Starting from the base, roll each triangle tightly to form a croissant shape. Place on a baking sheet lined with parchment paper.
- 6
Final Rise
Cover the croissants with a kitchen towel and let them rise for about 1 hour until puffy.
- 7
Bake the Croissants
Preheat the oven to 400°F (200°C). Beat the egg and brush it over the croissants for a golden finish. Bake for 15-20 minutes or until golden brown and flaky. Let cool slightly before serving.