croissants

ingredients:

Dough:
4 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons salt
1 tablespoon instant yeast (or active dry yeast)
1 1/4 cups cold whole milk
1/4 cup unsalted butter (softened to room temperature)
Butter Layer:
1 1/4 cups unsalted butter (softened to room temperature)
2 tablespoons all-purpose flour
Egg Wash:
1 large egg
2 tablespoons whole milk
Instructions:

how to cook step by step

In a large bowl, mix the flour, sugar, salt, and yeast. Add the cold milk and softened butter, and mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Butter Layer:
Mix the softened butter and flour together until smooth.
Shape the butter mixture into a 7×10 inch rectangle, wrap it in plastic wrap, and refrigerate until firm.
Laminate the Dough:
Roll out the chilled dough into a 10×20 inch rectangle.
Place the butter layer in the center of the dough, folding the dough over the butter from both sides to encase it.
Roll out the dough again into a 10×20 inch rectangle, then fold it into thirds like a letter. Wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
Shape the Croissants:
Roll out the dough into a 10×20 inch rectangle and cut it into triangles.
Starting from the wide end, roll each triangle up tightly to form a crescent shape.
Place the croissants on a baking sheet lined with parchment paper, cover with a damp cloth, and let them rise in a warm place for about 1-2 hours, or until doubled in size.
Bake:
Preheat your oven to 375°F (190°C).
Brush the croissants with the egg wash (beaten egg mixed with milk).
Bake for 20-25 minutes, or until golden brown and flaky.
Enjoy your homemade croissants!