Croissant

Make Croissant at home

Ingredients

• 4 cups (500 g) bread flour
• 1/3 cup (65 g) sugar
• 2 tsp (7 g) instant yeast
• 2 tsp salt
• 1 1/4 cups (300 ml) cold milk
• 1 cup plus 2 tbsp (250 g) cold unsalted butter, in one flat block
• 1 egg beaten with 1 tbsp milk, for glaze

How it's made

1. Mix flour, sugar, yeast, salt and milk into a smooth dough. Knead briefly, wrap and chill 1 hour.
2. Shape the cold butter into a 7-inch (18 cm) square between sheets of parchment.
3. Roll the dough into a 14-inch (36 cm) square, place the butter diagonally in the center and fold the corners over to enclose it.
4. Roll out to a long rectangle and fold in thirds like a letter. Chill 30 minutes. Repeat the roll and fold two more times, chilling each time.
5. Roll the dough to 1/8 inch (4 mm) thick, cut long triangles and roll each from the wide end to the tip.
6. Place on trays, curve into crescents, and let rise at room temperature until puffy, 1 1/2 to 2 hours.
7. Brush with egg wash and bake at 400 F (200 C) for 15 to 18 minutes until deep golden.