Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine warmed milk with yeast,
- Gr
- Knead the dough on a floured surface until smooth and elastic, ab
- Place the dough in a bowl, cover with plastic wrap, and let it rise in a warm place for about 3 hours, or until doubled in
- Prepare the Butter Layer:
- While the dough is rising, prepare the butter layer. Place the softened butter between two sheets of parchment paper and pound/roll it into a 20×20 cm (8×8 inch) square. Refrigerate until firm but still foldable
- Form the Croissants:
- Once the dough has risen, punch it down and roll it out on a lightly floured surface
- Place the chilled butter square on one half of the dough rectangle. Fold the other half of the dough over the butter to enclose it completely, sealing the edg
- Create Layers:
- Roll out the dough into a rectangle again, about 40×20 cm (16×8 inches). Fold the dough into thirds like a letter (this is the first turn). Wrap in plastic
- Repeat the rolling and folding process (second turn). Wrap
- Repeat once more (third turn). Wrap and refrigerate for 15 minu
- Shape and Bake:
- Roll out the dough into a large rectangle, about 40×30 cm (16×12 inches). Trim the edges to make them s
- Roll each triangle from the base towards the tip to form a croissant shape. Place the croissants on a baking sheet lined
- Cover the croissants loosely with plastic wrap and let them rise at room temperature u
- Bake:
- Prehe
- Brush
- Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 180°C (
- Cool and Enjoy:
- Cool the croissants on a wire r
Tips:
- For best results, work quickly when rolling and folding the dough to keep the butter cold and prevent it
- You can freeze the shaped croissants before the final rise. Thaw overnight in the refrigerator and let them rise at room
Enjoy these tender, flaky homemade croissants that rival those from a French bakery! Perfect for impressing family and guests with a class
