Classic Croissant

Instructions

1. 1

   In a large bowl, combine the flour, sugar, salt, and instant yeast.

2. 2

   Gradually add the whole milk to the dry ingredients, mixing until a dough forms.

3. 3

   Knead the dough on a lightly floured surface for about 5 minutes until smooth.

4. 4

   Shape the dough into a ball, cover it with plastic wrap, and let it rest in the refrigerator for 1 hour.

5. 5

   Roll out the chilled dough into a rectangle about 1 cm thick.

6. 6

   Place the unsalted butter between two sheets of parchment paper and pound it with a rolling pin until it is a flat rectangle, about half the size of the dough.

7. 7

   Place the butter on one half of the dough and fold the other half over it, sealing the edges.

8. 8

   Roll out the dough into a long rectangle, then fold it into thirds like a letter.

9. 9

   Wrap the dough in plastic wrap and refrigerate for 30 minutes.

10. 10

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

11. 11

    After the final turn, roll the dough out to a thickness of about

12. 12

    5 cm.

13. 13

    Cut the dough into triangles and roll each triangle from the base to the tip to form a crescent shape.

14. 14

    Place the croissants on a baking sheet lined with parchment paper, cover, and let them rise at room temperature for about 1-2 hours until doubled in size.

15. 15

    Preheat the oven to 200°C (392°F).

16. 16

    Brush the croissants with a beaten egg for a golden finish.

17. 17

    Bake the croissants in the preheated oven for 15-20 minutes until golden brown.

18. 18

    Remove from the oven and let them cool slightly before serving.