Croissant Recipe

Instructions

1. 1

   Prepare the Dough

   In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, milk, and egg. Mix until a dough forms.

2. 2

   Knead the Dough

   Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

3. 3

   Prepare the Butter Layer

   While the dough is rising, take the unsalted butter and place it between two sheets of parchment paper. Roll it out into a rectangular shape about 1/2 inch thick. Refrigerate until firm.

4. 4

   Incorporate the Butter

   Once the dough has risen, punch it down and roll it out into a large rectangle. Place the cold butter slab in the center of the dough, folding the dough over the butter to encase it completely. Roll out gently to about 1/4 inch thick.

5. 5

   Fold the Dough

   Fold the dough into thirds (like a letter) and wrap it in plastic wrap. Refrigerate for 30 minutes. Repeat this rolling and folding process two more times, refrigerating for 30 minutes between each fold.

6. 6

   Shape the Croissants

   After the final fold, roll the dough out into a large rectangle again. Cut the dough into triangles, and roll each triangle from the wide end to the tip. Place on a baking sheet lined with parchment paper.

7. 7

   Final Rise

   Cover the shaped croissants with a damp cloth and let them rise for 30-45 minutes until puffy.

8. 8

   Bake

   Preheat the oven to 400°F (200°C). Brush the croissants with an egg wash (1 egg beaten with a little water). Bake for 15-20 minutes until golden brown.

9. 9

   Cool and Serve

   Remove from the oven and let cool for a few minutes before serving warm.