Ingredients:
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 1 1/4 cups warm milk
- 1 cup unsalted butter, cold
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, and salt.
- In a separate bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes until it becomes frothy.
- Add the yeast mixture to the dry ingredients and mix until a dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- Chill the Dough:
- Shape the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap and refrigerate for at least 1 hour.
- Prepare the Butter:
- While the dough is chilling, prepare the butter block. Cut the cold butter into small pieces and place it between two sheets of parchment paper.
- Use a rolling pin to flatten the butter into a rectangular shape, about 1/2 inch thick. Chill the butter block in the refrigerator until firm.
- Laminate the Dough:
- On a lightly floured surface, roll out the chilled dough into a large rectangle.
- Place the cold butter block in the center of the dough and fold the dough over the butter, enclosing it completely.
- Roll out the dough into a large rectangle again, then fold it into thirds, like a letter. This is the first fold.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Repeat the Folding Process:
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
- Shape the Croissants:
- After the final fold, roll out the dough into a large rectangle, about 1/4 inch thick.
- Cut the dough into triangles (about 4 inches wide at the base and 8 inches tall).
- Starting from the base of each triangle, roll the dough towards the tip to form a croissant shape. Place the croissants on a baking sheet lined with parchment paper.
- Proof the Croissants:
- Cover the croissants with a clean kitchen towel and let them rise in a warm place for about 1-2 hours, or until they have doubled in size.
- Bake the Croissants:
- Preheat the oven to 375°F (190°C).
- In a small bowl, whisk together the egg and water to make the egg wash.
- Brush the risen croissants with the egg wash.
- Bake the croissants in the preheated oven for 15-20 minutes, or until they are golden brown and flaky.
- Cool and Serve:
- Remove the croissants from the oven and let them cool on a wire rack.
- Serve warm or at room temperature.
Enjoy your homemade croissants, which are buttery, flaky, and perfect for breakfast or a special treat!