Directions
- 1In a bowl, combine 3 tbsp of sugar, 2 tsp of instant dry yeast, and 1 cup of lukewarm fresh milk. Stir well until sugar dissolves.
- 2Add 3 cups of all-purpose flour and 1/2 tsp of salt to the bowl. Mix until doughy.
- 3Knead the dough by hand until no more dry flour is visible. Form it into a ball.
- 4Place the dough on a floured surface and flatten it. Add 2 tbsp of unsalted butter and knead until smooth.
- 5Cover the dough and let it proof for 1 hour or until doubled in size.
- 6Press air out from the dough and flatten it into a disc.
- 7Divide the dough into 12 equal parts (approx. 60 grams each) and shape each piece into a ball.
- 8Place the dough balls on a baking sheet lined with parchment paper. Cover and let it rest for 2 hours.
- 9Dust some flour on a flat surface and roll out each dough ball into a disc (approx. 18-20 cm diameter).
- 10Layer the discs, spreading softened unsalted butter on top of each layer before adding the next. Wrap it well and place it in the freezer for about 20-30 mins or refrigerate for 1-2 hours or overnight.
- 11Roll out the layered dough into a rectangle (50 x 30 cm).
- 12Cut the dough into long triangular shapes.
- 13Roll each triangular piece from the wide end to the tip, making a croissant shape.
- 14Place the croissants on a baking sheet. Brush the top with egg wash (1 egg yolk + 1 tbsp milk) or milk only. Bake in a preheated oven at 180°C (360°F) for 20-25 mins, or until puffed up and browned.
Ingredients
- 3 tbsp sugar
- 2 tsp instant dry yeast
- 1 cup fresh milk
- 3 cups all purpose flour
- 0.5 tsp salt
- 2 tbsp unsalted butter
- 100 grams unsalted butter
- 1 egg
- 1 tbsp milk
Equipment
bowlwooden spoonbaking sheetparchment paperkniferolling pinplastic wrap
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