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Ingredients
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Croissant Dough
Method
Making Croissant Dough
- 1
Prepare the Dough
In a bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until foamy. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and softened butter. Mix until it forms a shaggy dough.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 3
Laminate the Dough
Roll out the dough into a rectangle. Place cold butter between two sheets of parchment paper and pound into a thin rectangle. Place the butter on the dough, fold the dough over the butter, and seal the edges. Roll out again, fold into thirds, and refrigerate for 30 minutes. Repeat this process two more times.
- 4
Shape the Croissants
Roll out the laminated dough into a large rectangle about 1/4 inch thick. Cut into triangles. Roll each triangle from the base to the tip to form the croissant shape. Place on a baking sheet lined with parchment paper.
- 5
Final Rise and Bake
Cover the shaped croissants with a damp cloth and let them rise for about 30-45 minutes until puffy. Preheat your oven to 400°F (200°C). Brush the croissants with the beaten egg and bake for 15-20 minutes until golden brown.
