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Instructions
Step 1: Prepare the Dough
- Activate the yeast: In a small bowl, combine the warm milk and water. Sprinkle the yeast over the liquid and let it sit for about 5 minutes until it becomes foamy.
- Mix dry ingredients: In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center.
- Combine wet and dry ingredients: Pour the activated yeast mixture and melted butter into the well of the dry ingredients. Mix everything together until a dough begins to form. You can use a spoon or your hands to mix.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a bit more flour as needed.
- First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel or plastic wrap. Let the dough rise for about 1-1.5 hours, or until it has doubled in size.
Step 2: Prepare the Butter Layer
- Flatten the butter: While the dough is rising, prepare the butter layer. Place the cold butter slices between two pieces of parchment paper. Use a rolling pin to pound and roll the butter into a thin, rectangular shape (about 7×10 inches). Place it in the fridge to keep it cold.
Step 3: Laminate the Dough
- Roll out the dough: Once the dough has doubled in size, punch it down to release the air. Roll the dough out into a rectangle, about 10×20 inches.
- Add the butter: Place the cold butter in the center of the dough. Fold the dough over the butter so that it’s fully encased. Pinch the edges to seal the butter inside.
- Roll and fold: Roll the dough out into a larger rectangle (about 10×20 inches). Then, fold the dough into thirds, like a letter. This is called a single fold. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to allow it to rest.
- Repeat the folds: After 30 minutes, take the dough out of the fridge and roll it out again into a rectangle. Perform another fold, then chill it for another 30 minutes. Repeat this process 3-4 times to create the layers.
Step 4: Shape the Croissants
- Roll the dough: After the final fold, roll the dough out into a long rectangle, about 1/8 inch thick. Cut the dough into triangles, about 4-6 inches wide at the base.
- Shape the croissants: To shape the croissants, make a small slit at the base of each triangle and then gently roll the dough up from the base to the tip. Curve the ends slightly to form a crescent shape.
- Second rise: Place the shaped croissants on a baking sheet lined with parchment paper, making sure there is enough space between each one. Cover them with a towel and let them rise for about 1-1.5 hours, or until they have puffed up and doubled in size.
Step 5: Bake the Croissants
- Preheat the oven: While the croissants are rising, preheat your oven to 400°F (200°C).
- Egg wash: Beat the egg and brush it over the tops of the croissants. This will give them a beautiful, golden color once baked.
- Bake: Place the croissants in the oven and bake for about 15-20 minutes, or until they are golden brown and crispy.
- Cool and serve: Allow the croissants to cool slightly on a wire rack before serving.
Tips for Perfect Croissants
- Cold butter is key to getting those perfect, flaky layers. Always make sure the butter is firm and cold when you incorporate it into the dough.
- Be patient! The laminating process (rolling and folding) is what creates the beautiful layers in croissants. Don’t rush it; let the dough rest and chill when needed.
- You can make the dough a day ahead and refrigerate it overnight for a longer rise, which will enhance the flavor.
Final Thoughts
Making homemade croissants is a rewarding process that requires some time and effort, but the result is a batch of golden, buttery croissants that are worth every minute. Whether you enjoy them plain or with your favorite filling (like chocolate or almond paste), they’re sure to be a hit. Serve them fresh out of the oven for breakfast, brunch, or as a special treat any time of day.
With this recipe, you’ll be able to master the art of croissant making and bring the bakery-quality pastries right into your home. Happy baking!
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