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Ingredients
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Dough Ingredients
Method
Croissant Preparation
Activating Yeast
In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
Making the Dough
In a large mixing bowl, combine flour and salt. Add the yeast mixture and the beaten egg. Mix until a dough forms.
Kneading
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let it rise for about 1-2 hours until doubled in size.
Butter Layering
Roll out the dough into a rectangle. Place softened butter on the dough and fold it. Roll out again and fold into thirds. Repeat this process 3-4 times to create layers.
Shaping Croissants
After the final fold, roll the dough out into a large rectangle. Cut into triangles and roll each triangle from the base to the tip to form croissants.
Second Rise
Place shaped croissants on a baking sheet and let them rise for another hour until puffy.
Baking
Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes until golden brown.