Croissants

Ingredients

• 500g bread flour
• 10g salt
• 50g granulated sugar
• 10g instant yeast
• 300ml whole milk, lukewarm
• 250g unsalted butter, cold
• 1 large egg
• 2 tablespoons whole milk (for egg wash)

Instructions

1. In a large bowl, whisk together flour, salt, sugar, and yeast. Add lukewarm milk and mix until a rough dough forms. Knead for 5 minutes until smooth. Wrap in plastic and refrigerate for 1 hour.
2. Meanwhile, place cold butter between two sheets of parchment paper and pound with a rolling pin to form a 20x15cm rectangle. Refrigerate until firm but pliable.
3. Roll chilled dough into a 30x20cm rectangle. Place butter rectangle on lower two-thirds of dough, leaving a 2cm border. Fold top third of dough over butter, then fold bottom third up to create a packet. Seal edges.
4. Roll packet gently into a 40x20cm rectangle, working from center outward. Fold into thirds like a letter. Wrap and refrigerate 30 minutes. Repeat this rolling and folding process twice more, chilling 30 minutes between each turn.
5. After final chill, roll dough into a 50x25cm rectangle, 5mm thick. Cut into 12 triangles with 12cm base. Make a small cut at base of each triangle, then roll tightly from base to tip, stretching gently as you roll.
6. Place croissants on parchment-lined baking sheets, tips tucked under. Cover with plastic wrap and proof at room temperature for 1.5-2 hours until doubled and jiggly when gently shaken.
7. Preheat oven to 200°C. Whisk egg with 2 tablespoons milk for egg wash. Brush croissants gently with egg wash, avoiding pooling.
8. Bake for 15-20 minutes until deep golden brown and internal temperature reaches 88°C. Cool on wire racks for 10 minutes before serving.