Classic Buttery Croissants

Making these croissants is a fantastic culinary project that will reward you with layers of flaky deliciousness and a heavenly aroma. Get ready to impress!

Ingredients:

• For the Dough:

  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon salt
  • 2 teaspoons instant yeast
  • 1 1/2 cups (360ml) whole milk, warm (about 110°F or 43°C)
  • 1/4 cup (60ml) unsalted butter, melted

• For the Butter Layer:

  • 1 1/2 cups (340g) unsalted cold butter

• For the Egg Wash:

  • 1 egg
  • 1 tablespoon milk

Cooking Instructions:

1. Prepare the dough: In a large mixing bowl, combine the flour, sugar, salt, and yeast. Make a well in the center and pour in the warm milk and melted butter. Mix until a rough dough forms.

2. Knead the dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Shape it into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 1-2 hours.

3. Prepare the butter layer: While the dough is rising, place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll it into a rectangle about 1/2 inch thick. Chill the butter in the refrigerator until firm.

4. Laminate the dough: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle (about 14x24 inches). Place the chilled butter in the center of the dough, folding the edges of the dough over the butter to encase it completely.

5. Roll and fold: Roll the dough out gently into a long rectangle, about 8x24 inches. Fold the dough into thirds like a letter (this is your first turn). Wrap it in plastic wrap and refrigerate for 30 minutes.

6. Repeat folding: Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn.

7. Shape the croissants: After the final fold, roll the dough into a large rectangle and cut it into triangles (about 4-5 inches wide at the base). Starting from the base of each triangle, roll it tightly towards the point, shaping it into a crescent. Place on parchment-lined baking sheets, making sure the tips are tucked under.