Croissant

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Recipe

Ingredients

2 1/4 cups	all-purpose flour
1/4 cup	granulated sugar
1 teaspoon	salt
1 tablespoon	active dry yeast
3/4 cup	warm milk
2 tablespoons	unsalted butter, melted
1 cup	unsalted butter, cold
1	egg, beaten for egg wash

Instructions

1. 1 In a large bowl, combine flour, sugar, and salt.
2. 2 Dissolve yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3 Add the yeast mixture and melted butter to the flour mixture and mix until a dough forms.
4. 4 Knead the dough on a lightly floured surface for about 5 minutes until smooth.
5. 5 Cover the dough with plastic wrap and refrigerate for 1 hour.
6. 6 Roll out the cold butter between two sheets of parchment paper into a rectangle about 8x5 inches.
7. 7 Roll the chilled dough into a rectangle about 16x10 inches.
8. 8 Place the butter slab on one half of the dough and fold the other half over it, sealing the edges.
9. 9 Roll the dough out again into a long rectangle, then fold it into thirds like a letter.
10. 10 Wrap the dough in plastic wrap and refrigerate for 30 minutes.
11. 11 Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn.
12. 12 After the final fold, roll the dough into a rectangle about 1/4 inch thick.
13. 13 Cut the dough into triangles and roll each triangle from the base to the tip to form croissants.
14. 14 Place the croissants on a baking sheet lined with parchment paper and let them rise for 1-2 hours until doubled in size.
15. 15 Preheat the oven to 400°F (200°C).
16. 16 Brush the croissants with beaten egg and bake for 15-20 minutes until golden brown.