Classic French Croissant

Instructions

1. 1

   Combine the milk (slightly warmed), sugar, and instant yeast in a bowl and let it sit for 5-10 minutes until it becomes frothy.

2. 2

   In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture to the flour and mix until a rough dough forms.

3. 3

   Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

4. 4

   Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

5. 5

   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 it in the refrigerator to keep it cold.

6. 6

   Once the dough has risen, turn it out onto a lightly floured surface and roll it into a rectangle twice as long as the butter slab.

7. 7

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

8. 8

   Roll the dough out into a rectangle again, then fold it into thirds like a letter. This is the first turn. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

9. 9

   Repeat the rolling and folding process for a total of three turns, chilling the dough for 30 minutes between each turn.

10. 10

    After the final turn, 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.

11. 11

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

12. 12

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

13. 13

    Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).

14. 14

    Beat the egg with a tablespoon of water to make an egg wash. Brush the croissants with the egg wash.

15. 15

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

16. 16

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