ADVERTISEMENT
In a small bowl, dissolve the yeast in the warm milk. Let it sit for 5–10 minutes until frothy.
In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture and mix until a dough forms. Knead for about 8–10 minutes until smooth and elastic.
Shape the dough into a ball, cover with a clean cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Meanwhile, prepare the butter block: place the cold butter between two sheets of parchment paper and pound or roll it into a thin, even rectangle roughly 20 x 15 cm. Chill in the fridge if needed to keep firm.
Roll out the dough on a floured surface into a rectangle about 40 x 20 cm. Place the butter block in the center, fold the dough over the butter from both sides to enclose it completely.
Roll out the dough again into a long rectangle, then fold it into thirds like a letter (this is the first “turn”). Wrap in plastic wrap and chill for 30 minutes.
Repeat the rolling and folding (“turns”) two more times, chilling the dough for 30 minutes between each turn.
After the final turn, roll the dough out into a large rectangle about 40 x 25 cm. Cut into triangles with a base about 10 cm wide.
Starting from the base, roll each triangle tightly toward the tip to form the croissant shape. Place on a baking tray lined with parchment paper.
Cover loosely with a cloth and let rise for another 1 to 1.5 hours until puffy.
Preheat your oven to 200°C (390°F). Brush the croissants with a beaten egg for a golden finish.
Bake for 15–20 minutes or until golden and crisp. Cool slightly before serving.
Serving and Storage Tips
ADVERTISEMENT
