Croissants

2h 5m
Serves 12
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Directions

  1. 1In a bowl, add ¾ cup of warm water, ¾ cup of warm milk, 1 tablespoon of sugar, 1 tablespoon of dry yeast and 1 whole egg.
  2. 2Mix everything well to activate the yeast.
  3. 3Add about 5⅓ cups of all-purpose flour and 1 teaspoon of salt. Mix well.
  4. 4Incorporate the rest of the flour, knead with hands until you get a smooth and homogeneous dough.
  5. 5Cover the bowl with plastic wrap and let the dough rest for 45 minutes.
  6. 6Carefully remove the dough from the bowl, sprinkle a little all-purpose flour on the table to prevent sticking.
  7. 7Divide the dough into 12 portions using a pizza cutter.
  8. 8Shape each portion into a ball.
  9. 9Roll out each portion of dough. Spread butter on top of each, making sure it's well coated.
  10. 10Stack the discs on top of each other, place them in a plastic bag and let them rest in the refrigerator for 25 minutes.
  11. 11Gently open the dough and roll it out until it's thin and even. Press well to ensure the layers stick together.
  12. 12Make cuts in a triangular shape.
  13. 13Roll up each triangle carefully.
  14. 14Brush each croissant with egg yolk to give them a golden shine and sprinkle sesame seeds on top.
  15. 15Put them in a preheated oven at 350°F (180°C) for 25 minutes.

Ingredients

  • 1 cup warm water
  • 1 cup warm milk
  • 1 tablespoon refined sugar
  • 1 tablespoon dry yeast
  • 1 egg
  • 660 g wheat flour
  • 1 teaspoon salt
  • 1 tablet butter
  • 1 white sesame seeds
  • 1 black sesame seeds

Equipment

bowlwhiskmeasuring cupspatulaplastic wraprolling pinpizza cutterbaking sheetpastry brush

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