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Ingredients
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Dough
Butter Layer
Egg Wash
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine 4 cups of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of salt, and 2 teaspoons of instant yeast. Mix well.
- 2
Add Wet Ingredients
Add 1 cup of warm milk and 1 cup of warm water to the dry mixture. Mix until a dough begins to form.
- 3
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
Butter Layer Preparation
- 5
Prepare Butter Layer
While the dough is rising, take 1 cup of cold unsalted butter and place it between two sheets of parchment paper. Using a rolling pin, pound and roll it into a flat rectangle about 1/2 inch thick. Chill in the fridge.
Shaping and Baking
- 6
- 7
Laminate the Dough
Roll the dough into a long rectangle and fold it into thirds (like a letter). Repeat this process two more times, refrigerating the dough for 30 minutes between each fold.
- 8
Shape Croissants
Roll the final dough into a large rectangle. Cut into triangles and roll them from the base to the tip. Place on a baking sheet lined with parchment paper.
- 9
Second Rise
Cover the shaped croissants with a damp cloth and allow them to rise for another 1 hour, or until puffy.
- 10
Prepare Egg Wash
In a small bowl, whisk together 1 large egg and 1 tablespoon of milk. Brush the mixture over the croissants.
- 11
Bake
Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes, or until golden brown.
