Croissant Recipe
Ingredients:
500 g (4 cups) of all-purpose flour
10 g (2 tsp) of salt
50 g (1/4 cup) of sugar
10 g (1 packet) of active dry yeast
300 ml (1 1/4 cups) of warm milk
300 g (1 1/4 cups) of unsalted butter, cold
1 egg, beaten (for egg wash)
Instructions:
1. Prepare the dough: In a large mixing bowl, combine the flour, salt, sugar, and yeast. Gradually add the warm milk, mixing until a dough forms. Knead the dough for about 10 minutes until it is smooth and elastic. Cover the dough with plastic wrap and let it rest in the refrigerator for 1 hour.
2. Prepare the butter: Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a thin, rectangular sheet about 1 cm (1/2 inch) thick. Refrigerate the butter until the dough is ready.
3. Incorporate the butter: On a lightly floured surface, roll the dough into a large rectangle, about twice the size of the butter sheet. Place the butter in the center of the dough and fold the dough over the butter, fully encasing it. Roll the dough out into a larger rectangle, then fold it into thirds, like a letter. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Roll and fold: Repeat the rolling and folding process 3 more times, refrigerating the dough for 30 minutes between each fold. This creates the layers in the croissant.
5. Shape the croissants: After the final fold, roll the dough out into a large rectangle about 5 mm (1/4 inch) thick. Cut the dough into triangles. Starting at the base of each triangle, roll the dough tightly towards the tip to form the croissant shape. Place the croissants on a baking sheet lined with parchment paper.
6. Proof the croissants: Cover the croissants with a kitchen towel and let them rise at room temperature for 1-2 hours until they have doubled in size.
7. Bake: Preheat the oven to 200°C (400°F). Brush the croissants with the beaten egg. Bake for 15-20 minutes, or until they are golden brown and flaky. Allow them to cool slightly before serving.
Prep Time: 1 hour 30 minutes (including rest time) | Cook Time: 20 minutes | Servings: Makes about 12 croissants