Croissant

Ingredients

• •Flour
• •Butter
• •Yeast
• •Milk
• •Sugar
• •Salt

Steps

1. 1Mix flour, milk, sugar, salt, and yeast into a smooth dough, knead briefly, and let it rest in the refrigerator for about an hour.
2. 2Pound a block of cold butter into a flat rectangle between sheets of parchment paper.
3. 3Roll the chilled dough into a rectangle and place the butter block in the center, then fold the dough over to fully enclose it.
4. 4Roll the dough out into a long rectangle and fold it into thirds, like a letter, then chill for 30 minutes.
5. 5Repeat the rolling and folding process two more times, chilling between each fold, to build up many thin alternating layers of dough and butter.
6. 6Roll the finished laminated dough out thin and cut it into long triangles.
7. 7Roll each triangle up from the wide end to the point, curving the ends slightly inward to form a crescent shape.
8. 8Arrange the shaped croissants on a tray, let them proof in a warm spot until visibly puffy, then brush with egg wash and bake until deeply golden and flaky.