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Ingredients
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Dough
Butter Layer
Method
Preparation of Dough
- 1
Mixing the Ingredients
In a large bowl, combine flour, salt, sugar, and instant yeast. In another bowl, mix the milk, melted butter, and water. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
- 2
Kneading
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1-2 hours.
- 3
Laminating the Dough
- 4
Rolling and Folding
Roll the dough out into a long rectangle, then fold it into thirds, like a letter. Wrap in plastic and refrigerate for 30 minutes. Repeat this rolling and folding process 3 more times, refrigerating in between.
Shaping Croissants
- 5
Cutting the Dough
After the final refrigeration, roll the dough out to about 1/4 inch thick. Cut triangles (about 4 inches wide at the base).
- 6
Shaping
Starting from the base of each triangle, roll the dough towards the tip, forming a crescent shape. Place on lined baking sheets.
- 7
Final Rise
Let the shaped croissants rise for about 1 hour until puffy.
Baking
- 8
Preheating and Baking
Preheat your oven to 400°F (200°C). Brush the croissants with egg wash (1 egg beaten with 1 tbsp water) and bake for 15-20 minutes until golden brown.