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Ingredients
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Dough
Egg Wash
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (about 110°F) with the granulated sugar and active dry yeast. Let it sit for about 5-10 minutes until foamy.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour and salt.
- 3
- 4
Knead the Dough
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
First Rise
Place the dough 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.
Butter Layering
- 6
Prepare Butter
While the dough rises, take the unsalted butter and place it between two sheets of parchment paper. Roll it out into a rectangle about 1/2 inch thick.
- 7
Rolling and Folding
- 8
First Fold
Roll the dough out into a long rectangle and fold it into thirds, like a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
- 9
Second Fold
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
Shaping Croissants
- 10
Roll Out Dough
After the final fold, roll the dough out into a large rectangle about 1/4 inch thick.
- 11
Cut and Shape
Cut the dough into triangles. Starting from the base, roll each triangle up toward the tip to form a croissant shape.
Final Rise and Baking
- 12
Second Rise
Place the rolled croissants on a baking sheet lined with parchment paper. Cover and let rise for another 1-2 hours until puffy.
- 13
Prepare Egg Wash
In a small bowl, whisk together the egg and milk for the egg wash.
- 14
Bake
Preheat the oven to 400°F (200°C). Brush the croissants with the egg wash and bake for 15-20 minutes or until golden brown.