HOMEMADE CROISSANTS

Making homemade croissants can be a labor of love, but the result is worth the effort! These flaky, buttery pastries are perfect for breakfast or a delicious snack. Here's a step-by-step recipe for homemade croissants:

Ingredients:

• 4 cups (500g) all-purpose flour

• 1/4 cup (50g) granulated sugar

• 2 1/4 tsp (7g) instant yeast

• 1 1/4 cups (300ml) whole milk, slightly warm

• 1 tsp (5g) salt

• 1 1/4 cups (280g) unsalted butter, cold

• One egg, for egg wash

Instructions:

1. Prepare the dough:

   • Combine the flour, sugar, and instant yeast in a large mixing bowl.

   • Gradually add the warm milk, mixing until the dough comes together. It should be slightly sticky.

   • Add the salt and knead until well incorporated.

   • Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 1 hour.

2. Prepare the butter layer:

   • While the dough is chilling, place the cold butter between two sheets of parchment paper.

   • Using a rolling pin, gently pound and roll the butter into a 7x7-inch (18x18 cm) square.

   • Refrigerate the butter square until it's needed.

3. Encase the butter:

   • Remove the dough from the refrigerator and roll it out on a lightly floured surface into a 10x10-inch (25x25 cm) square.

   • Place the butter square diagonally in the center of the dough square.

   • Fold the corners of the dough over the butter, like an envelope, and pinch the edges together to seal.

4. Begin laminating the dough:

   • Roll the dough out into a 20x8-inch (50x20 cm) rectangle.

   • Fold the dough into thirds, like a letter (fold the bottom third up and the top third down).

   • This completes one "turn." Wrap the dough in plastic wrap and refrigerate for 30 minutes.

5. Continue laminating:

   • Repeat step 4 two more times for a total of three turns.

   • After the final turn, wrap the dough and refrigerate for at least 1 hour or overnight.

6. Shape the croissants:

   • Roll the dough out into a 20x12-inch (50x30 cm) rectangle.

   • Cut the dough in half lengthwise, then cut triangles with a 3-4-inch (8-10 cm) base from each half.

   • Roll each triangle up from the base to form a croissant shape.

   • Place the croissants on a parchment-lined baking sheet, with the tip tucked underneath. Allow them to rise at room temperature for 1.5-2 hours until puffy and nearly doubled in size.

7. Preheat your oven to 400°F (200°C).

8. Prepare the egg wash:

   • Beat the egg with a splash of water.

   • Brush the croissants gently with the egg wash.

9. Bake the croissants:

   • Bake for 18-20 minutes or until golden brown.

   • Allow them to cool on a wire rack before serving.

Enjoy your freshly baked homemade croissants!

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