Classic Croissant

Instructions

1. 1

   Warm the milk to about 37°C (98°F) and dissolve the yeast in it. Let it sit for about 10 minutes until it becomes frothy.

2. 2

   In a large bowl, mix the flour, sugar, and salt. Add the yeast mixture and mix until a dough forms.

3. 3

   Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover and let it rise in a warm place for about 1 hour or until doubled in size.

4. 4

   Roll out the dough into a rectangle. Place the butter between two sheets of parchment paper and pound it into a flat sheet. Place the butter on one half of the dough and fold the other half over it, sealing the edges.

5. 5

   Roll the dough out again into a rectangle, then fold it into thirds like a letter. Wrap in plastic and refrigerate for 30 minutes.

6. 6

   Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.

7. 7

   Roll the dough out into a large rectangle, about 5mm thick. Cut the dough into triangles.

8. 8

   Roll each triangle from the base to the tip to form a crescent shape. Place on a baking sheet lined with parchment paper.

9. 9

   Let the croissants rise for about 1 hour until puffy.

10. 10

    Preheat the oven to 200°C (392°F). Beat the egg and brush it over the croissants.

11. 11

    Bake the croissants for 15-20 minutes until golden brown. Let them cool slightly before serving.