- milk, lukewarm ½ cup (125ml)
- Active Dry Yeast 1 tsp (5g)
- pastry flour 2 cups (260g)
- Sugar 2 tbsp (30g) • 470 kcal
- Salt 1 tsp (5g) • 1 kcal
- egg yolk 1
- Butter 6oz. (170g) , cold • 717 kcal
- egg yolk + water 1 + 1tbsp (15ml)
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In a bowl, whisk yeast, and sugar. Add milk and whisk to combine.
Let the yeast proof for 15 minutes. In a separate bowl, whisk flour and salt.
Fold the proof yeast into the flour mixture and stir to combine. Knead the dough gently in a bowl and cover.
Let the dough raise for 2 hours. Once the dough is raised, knead it gently.
Roll the dough to a ½-inch (1cm) thick rectangle. Cut the butter in three parts.
Place one part of the butter onto the dough.
You can dot the butter or roll the butter between two pieces of baking paper and then place onto the dough.
Lift one part of the dough and fold by third. Lift the second part and close over that part.
It should look like an envelope. Refrigerate the dough for 1 hour.
Remove the dough and roll out again to a rectangle.
Place the second part of the butter over the dough.
Fold into an envelope and refrigerate for 1 hour. Repeat the process one more time but for the last time, refrigerate the dough overnight.
Roll the dough on a slightly floured surface to 1/8-inch or 0.5mm thick rectangle.
Cut seven triangles from the dough. Or even six if you want these wider.
Start rolling the croissants from the wider part to the narrow part.
Place the croissants onto the baking sheet lined with baking paper. Let them rest for 2 hours so they can raise.
Finally, brush the croissants with the egg wash or more butter.
Preheat your oven to 400F/200C. Bake the croissants for 15-20 minutes.
Cool on a wire rack before serving.