Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, and salt. In a separate bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
- Add the yeast mixture and the egg to the dry ingredients. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Butter Layer:
- While the dough is rising, prepare the butter layer. Place the cold butter between two sheets of parchment paper and use a rolling pin to pound and roll it into a rectangle about 8×10 inches. Chill it in the refrigerator until firm.
- Incorporate the Butter:
- Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12×18 inches.
- Place the chilled butter rectangle in the center of the dough, folding the edges of the dough over the butter to seal it inside.
- Roll the dough out again into a large rectangle, then fold it into thirds like a letter. This is your first “turn.” Chill the dough for 30 minutes.
- Laminate the Dough:
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. This process creates the flaky layers in the croissants.
- Shape the Croissants:
- After the final chill, roll the dough out into a large rectangle. Cut the dough into triangles with a base of about 4 inches.
- Starting at the base of each triangle, roll the dough tightly towards the tip to form the croissant shape. Place the rolled croissants on a baking sheet lined with parchment paper, with the tips tucked under.
- Proof the Croissants:
- Cover the shaped croissants with plastic wrap and let them proof in a warm place for about 1 hour, or until they have puffed up and nearly doubled in size.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Egg Wash and Bake:
- In a small bowl, whisk together the egg and milk to make the egg wash. Brush the egg wash over the croissants.
- Bake the croissants for 15-20 minutes, or until they are golden brown and crispy.
- Cool and Serve:
- Let the croissants cool on a wire rack before serving. Enjoy them fresh and warm!
Making croissants from scratch requires patience and attention to detail, but the flaky, buttery results are incredibly rewarding. Enjoy your homemade croissants!