Directions
- 1In a stand mixer, combine flour, sugar, salt, yeast, and milk.
- 2Mix until a dough forms.
- 3Add butter and continue mixing.
- 4Remove the dough from the bowl and form a ball.
- 5Place the dough on a floured surface, flatten it, wrap it in plastic wrap and let it rest in the refrigerator for two days.
- 6After two days, roll out the dough into a rectangle shape.
- 7Spread a thin layer of butter evenly over the dough and fold it into thirds.
- 8Roll the dough out again and repeat the folding process. Let it rest and repeat it twice more.
- 9Roll out the dough into a large rectangle and cut it into long triangles.
- 10Starting from the wider end, roll the triangles up into croissants and place them on a baking sheet.
- 11Cover the croissants with plastic wrap and let them rise for another hour.
- 12Bake at 375°F (190°C) for 20-25 minutes.
- 13Brush with egg wash to add shine and flavor.
Ingredients
- 500 g all-purpose flour
- 50 g granulated sugar
- 10 g salt
- 2 packets active dry yeast
- 250 ml whole milk
- 250 g unsalted butter
- 1 egg yolk
Equipment
stand mixerrolling pinkniferulerbaking sheetpastry brush
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