Croissant

Ingredients

• Bread flour 500 g
• Cold unsalted butter (for laminating) 280 g
• Whole milk, lukewarm 140 ml
• Water, lukewarm 110 ml
• Sugar 55 g
• Active dry yeast 10 g
• Salt 10 g
• Egg (for egg wash) 1

Instructions

1. 1

   Mix flour, sugar, salt, yeast, milk, and water into a smooth dough, then chill it overnight.

2. 2

   Pound the cold butter into a flat square and enclose it fully in the rolled-out dough.

3. 3

   Roll out the dough and fold it in thirds, chilling 30 minutes between each of three folds (turns).

4. 4

   Roll the laminated dough thin, cut into long triangles, and roll each up from the base into a crescent.

5. 5

   Arrange on trays, brush with egg wash, and proof in a warm spot until nearly doubled and jiggly.

6. 6

   Brush again with egg wash and bake at 200 C until deeply golden and flaky, about 15 to 18 minutes.

7. 7

   Cool on a rack so the layers set before serving.