Croissants

 Making croissants from scratch is a rewarding but involved process. Here’s a step-by-step guide to help you create these delicious pastries:

Ingredients:

For the Dough:

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon instant yeast
• 1 teaspoon salt
• 1 1/4 cups whole milk
• 1/2 cup unsalted butter (softened)

For the Butter Layering:

• 1 cup unsalted butter (cold and firm)

For the Egg Wash:

• 1 egg
• 1 tablespoon milk

Instructions:

1. Prepare the Dough:

1. In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2. Warm the milk until it’s slightly warm (not hot). Add it to the flour mixture along with the softened butter.
3. Mix until the dough comes together. Knead for about 5-7 minutes until smooth.
4. Cover the dough with plastic wrap and let it rise in a warm place for about 1-2 hours, or until doubled in size.

2. Prepare the Butter Layer:

1. Place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a rectangle about 1/2 inch thick.
2. Chill the butter in the refrigerator while the dough rises.

3. Incorporate the Butter:

1. Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a large rectangle, about 1/4 inch thick.
2. Place the chilled butter rectangle on one half of the dough, then fold the other half over the butter, sealing the edges.
3. Roll the dough into a large rectangle again, then fold it into thirds like a letter.
4. Chill the dough for 30 minutes, then repeat the rolling and folding process two more times.

4. Shape the Croissants:

1. After the final fold, roll the dough out into a large rectangle, about 1/8 inch thick.
2. Cut the dough into triangles (about 4-5 inches wide at the base).
3. Starting from the base of each triangle, roll them up tightly towards the tip to form croissants.
4. Place the rolled croissants on a baking sheet lined with parchment paper. Let them proof for about 1 hour, or until they have doubled in size.

5. Bake:

1. Preheat your oven to 375°F (190°C).
2. Mix the egg and milk together for the egg wash and brush it over the top of each croissant.
3. Bake for 15-20 minutes, or until they are golden brown and crispy.

6. Cool and Enjoy:

1. Let the croissants cool on a wire rack before serving.

Croissants are best enjoyed fresh out of the oven, but they can also be stored in an airtight container for a few days. You can reheat them in the oven to bring back their crispy texture. Enjoy your homemade croissants!