Butter Croissant

Description

Butter croissants are made from a simple dough consisting of flour, yeast, water, milk, sugar, salt, and butter. The dough is mixed until smooth, then rolled out into a thin sheet. A layer of butter is spread over the dough, which is then folded and rolled multiple times in a process called laminating. This process creates numerous thin layers of dough and butter, resulting in the flaky texture characteristic of croissants. The dough is shaped into crescents, proofed until doubled in size, then baked until golden brown and crisp. The finished croissants have a crisp exterior and a tender, buttery interior, making them a beloved pastry around the world.
Ingredients:
All-purpose flour
Active dry yeast
Warm water
Milk
Sugar
Salt
Butter, unsalted
Egg wash (beaten egg mixed with a splash of water)
Optional: sugar for sprinkling
Preparation:
Activate the yeast by combining it with warm water and a pinch of sugar. Let it sit until frothy.
Mix together flour, milk, sugar, and salt in a bowl. Add the yeast mixture and knead until a smooth dough forms.
Roll out the dough into a rectangle and spread softened butter over the surface.
Fold the dough into thirds, like a letter, then roll it out again into a rectangle. Repeat this process twice more.
Roll out the dough into a large rectangle and cut it into triangles.
Roll each triangle tightly, starting from the wide end, and shape it into a crescent.
Place the shaped croissants on a baking sheet lined with parchment paper, cover, and let them proof until doubled in size.
Preheat the oven to the specified temperature.
Brush the croissants with egg wash and bake until golden brown and puffed up.
Optional: Sprinkle with sugar while still warm.