Ingredients
Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon active dry yeast
- 1 1/4 cups warm milk (110°F / 45°C)
- 1/4 cup unsalted butter, melted
Butter Layer:
- 1 1/4 cups (2 1/2 sticks) unsalted butter, cold
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, salt, and yeast.
- Add the warm milk and melted butter to the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Prepare the Butter Layer:
- Cut the cold butter into small pieces and place them between two sheets of parchment paper.
- Pound and roll the butter into a flat, rectangular shape about 1/2 inch thick.
- Refrigerate the butter slab until firm.
- Laminate the Dough:
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle.
- Place the chilled butter slab in the center of the dough.
- Fold the dough over the butter, enclosing it completely. Make sure the butter is evenly distributed.
- Roll out the dough into a large rectangle, then fold it into thirds (like folding a letter).
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Turn the Dough:
- Remove the dough from the refrigerator, roll it out into a rectangle again, and fold it into thirds.
- Repeat this process two more times, chilling the dough for 30 minutes between each turn.
- Shape the Croissants:
- After the final turn and chilling period, roll out the dough into a large rectangle about 1/4 inch thick.
- Cut the dough into triangles (with a base of about 4 inches and height of about 8 inches).
- Starting from the base of each triangle, roll the dough tightly towards the tip to form a crescent shape.
- Place the croissants on a parchment-lined baking sheet, cover with a cloth, and let them rise for about 1-2 hours, or until doubled in size.
- Bake the Croissants:
- Preheat your oven to 400°F (200°C).
- Brush the risen croissants with an egg wash (1 beaten egg mixed with 1 tablespoon of water).
- Bake the croissants for 15-20 minutes, or until golden brown and flaky.
- Cool and Serve:
- Allow the croissants to cool on a wire rack before serving.
Enjoy your homemade croissants!