Croissant

Ingredients

• •3 cups all-purpose flour
• •1 cup cold butter
• •1/2 cup whole milk
• •2 tablespoons granulated sugar
• •1.5 teaspoons salt
• •2.25 teaspoons instant yeast
• •1 egg
• •1 tablespoon water

Directions

1. 1Mix flour, sugar, salt, and yeast in a bowl. Add milk and knead until a soft dough forms. Cover and refrigerate for 30 minutes.
2. 2Roll dough into a rectangle. Pound cold butter into thin sheets and place on half the dough. Fold dough over butter and seal edges.
3. 3Roll into a larger rectangle, fold into thirds, and refrigerate for 30 minutes. Repeat folding and chilling 3-4 times over 2-3 hours.
4. 4Roll final dough to 1/4-inch thickness and cut into triangles. Roll each triangle from base to tip and curve into a crescent shape.
5. 5Place croissants on a baking sheet, cover loosely, and let rise at room temperature for 1-2 hours until puffy.
6. 6Preheat oven to 400°F. Brush croissants with egg wash made from beaten egg and water.
7. 7Bake for 15-20 minutes until golden brown and crispy. Cool on a wire rack before serving.

💡 During croissant turns, the butter and dough should feel equally pliable. If either is much harder, rolling fractures the butter layer instead of laminating it.

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