Croissants

Indulge in the flaky, buttery layers of homemade croissants, perfect for a cozy weekend breakfast or an elegant brunch. With a touch of sweetness and a golden crust, they elevate any occasion.

• 4 cups all-purpose flour
• 1 cup unsalted butter
• 1 cup milk
• 3 tablespoons sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1 large egg
• 2 tablespoons water

Method

1. 1

   In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.

2. 2

   In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture and warm milk, and mix until a dough forms.

3. 3

   Knead the dough on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours until doubled in size.

4. 4

   Roll out the dough into a rectangle. Place the cold, cubed butter in the center and fold the dough over to encase the butter. Roll out again into a larger rectangle and fold into thirds, similar to a letter. Wrap in plastic and chill for 30 minutes.

5. 5

   Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold. This creates layers.

6. 6

   After the final chill, roll the dough into a large rectangle and cut into triangles. Roll each triangle from the base to the tip to form the croissant shape.

7. 7

   Place the shaped croissants on a baking sheet lined with parchment paper. Cover and let rise for about 1 hour until puffy.

8. 8

   Preheat the oven to 400°F (200°C). Beat the egg and brush it over the croissants for a golden finish. Bake for 15-20 minutes until golden brown.