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Ingredients
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Dough Ingredients
Butter Layer Ingredients
Serving Ingredients
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine the warm water (about 110°F or 43°C) with the active dry yeast and sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mixing Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center, then pour in the activated yeast mixture and milk. Mix until a dough begins to form.
- 3
Knead the Dough
Add the tablespoon of unsalted butter to the dough. Knead on a floured surface for about 10 minutes until the dough is smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour.
Laminating the Dough
- 4
Prepare the Butter Layer
While the dough is rising, take the cup of unsalted butter for laminating and place it between two sheets of parchment paper. Using a rolling pin, pound and roll it into a rectangle about 1/2 inch thick. Refrigerate until firm.
- 5
Incorporate the Butter
Once the dough has doubled in size, punch it down and roll it into a large rectangle (about 1/2 inch thick). Place the chilled butter layer in the center and fold the dough over it, sealing the edges. Roll the dough out gently into a larger rectangle and fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
- 6
Repeat the Folding
Repeat the rolling and folding process (rolling out and folding into thirds) two more times, refrigerating for 30 minutes between each fold.
Shaping and Baking
- 7
Shape the Croissants
After the final fold, roll the dough out into a large rectangle (about 1/4 inch thick). Cut it into triangles (base about 4 inches wide). Starting from the base of each triangle, roll it up towards the tip to form a croissant shape. Place on a lined baking sheet.
- 8
Final Rise
Cover the shaped croissants with a clean cloth and let them rise for about 1 hour until puffy.
- 9
Bake Croissants
Preheat your oven to 400°F (200°C). Bake the croissants for 15-20 minutes or until golden brown. Let cool slightly before serving.
Serving
- 10
Serve with Butter and Preserves
Serve the warm croissants with additional butter and your choice of preserves on the side.
