Croissant

Instructions

1. 1

   Warm the milk to about 38°C (100°F), then dissolve the yeast and sugar in it. Allow the mixture to sit for 5-10 minutes until it becomes frothy.

2. 2

   In a large mixing bowl, combine the all-purpose flour and salt. Add the yeast mixture to the flour and mix until a dough starts to form.

3. 3

   Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

4. 4

   While the dough is rising, place the butter between two sheets of parchment paper and pound it with a rolling pin into a rectangle about 1 cm thick. Place the butter in the fridge to keep it cold.

5. 5

   Once the dough has risen, roll it out on a lightly floured surface into a large rectangle that is twice as long as the butter slab. Place the butter on one half of the dough and fold the other half over it, sealing the edges.

6. 6

   Roll the dough out into a rectangle again, then fold it into thirds like a letter. Turn the dough 90 degrees and repeat the rolling and folding process. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.

7. 7

   Repeat the rolling, folding, and chilling process two more times for a total of three folds.

8. 8

   After the final chill, roll the dough out to a thickness of about 4 mm. Cut the dough into triangles with a base of about 12 cm and a height of about 20 cm.

9. 9

   Roll each triangle up from the base to the tip to form a croissant shape, then curve the ends slightly to create a crescent shape.

10. 10

    Place the croissants on a baking sheet lined with parchment paper, leaving space between each one. Cover with a cloth and let them rise for 1 hour, or until puffy and slightly risen.

11. 11

    Preheat the oven to 200°C (400°F). Beat the egg with a tablespoon of water to make an egg wash, then gently brush the top of each croissant.

12. 12

    Bake the croissants for 15-20 minutes, or until they are golden brown and flaky.

13. 13

    Remove the croissants from the oven and let them cool on a wire rack before serving.