Croissant

Croissants are a classic French pastry known for their flaky, buttery layers and crescent shape. They are a popular breakfast treat enjoyed around the world. While making croissants from scratch can be a bit time-consuming, the result is absolutely worth it. Here’s a recipe to make homemade croissants:

Ingredients:

For the dough:

• 2 ¾ cups (350g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 2 ¼ teaspoons (7g) active dry yeast
• 1 teaspoon salt
• 1 cup (240ml) warm milk
• ½ cup (113g) unsalted butter, softened

For the butter block:

• 1 cup (226g) unsalted butter, chilled

For the egg wash:

• 1 egg, beaten

Instructions:

1. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Make a well in the center and pour in the warm milk. Stir gently until the ingredients come together.
2. Turn the dough out onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic. Shape the dough into a ball and place it back into the bowl. Cover with plastic wrap and let it rest in a warm place for about 1 hour, or until it doubles in size.
3. While the dough is rising, prepare the butter block. Place the chilled butter between two sheets of parchment paper and pound it with a rolling pin until it forms a rectangular shape, about 1/2 inch (1.3cm) thick. Place the butter block in the refrigerator to chill.
4. Once the dough has doubled in size, transfer it to a lightly floured surface. Roll it out into a large rectangle, about 1/4 inch (0.6cm) thick.
5. Take the chilled butter block out of the refrigerator and place it in the center of the dough rectangle. Fold the sides of the dough over the butter block, overlapping them slightly. Press the edges together to seal the butter inside the dough.
6. Turn the dough so that the open ends are on your left and right. Roll the dough out into a long rectangle, about 1/4 inch (0.6cm) thick.
7. Fold the bottom third of the dough up, then fold the top third down, creating three layers. This is called a “letter fold.” Wrap the dough in plastic wrap and refrigerate for 30 minutes.
8. Remove the dough from the refrigerator and repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
9. After the final fold, wrap the dough in plastic wrap and refrigerate overnight, or for at least 6-8 hours.
10. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
11. On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/4 inch (0.6cm) thick. Cut the dough into triangles.
12. Starting from the wide end, roll each triangle up towards the point, gently stretching the dough as you go. Place the croissants on the prepared baking sheet, leaving some space between them.
13. Brush the croissants with beaten egg to create a golden, shiny crust.
14. Bake the croissants for about 15-18 minutes, or until they turn golden brown and puffed up.
15. Remove the croissants from the oven and let them cool on a wire rack before serving.