* 3 ½ cups (440 g) all-purpose flour * ¼ cup (50 g) sugar * 1 ½ tsp salt * 1 tbsp instant dry yeast * 1 cup (240 ml) warm milk * 1 large egg * ¼ cup (60 g) unsalted butter, softened
For Rolling & Filling:
* ½ cup (115 g) unsalted butter (cold, for layering)
For the Egg Wash:
* 1 egg yolk * 1 tbsp milk
Instructions:
1. Make the Dough:
* In a large bowl, mix flour, sugar, salt, and yeast. * Add warm milk, egg, and softened butter. * Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. * Cover and let rise in a warm place for 1–1.5 hours or until doubled in size.
2. Prepare for Rolling:
* Punch down the dough and divide it into 2 equal balls. * Roll each into a large circle (about ¼ inch thick). * Cut into 8 equal wedges (triangles), like in the image.
3. Shape the Croissants:
* Starting at the wide end of each triangle, roll up toward the tip to form a crescent. * Place on a baking tray lined with parchment paper, tip-side down. * Cover loosely and let rise again for 30–45 minutes.
4. Egg Wash & Bake:
* Preheat oven to 375°F (190°C). * Mix egg yolk and milk. Brush over the croissants. * Bake for 15–20 minutes, until puffed and golden brown. Tips:
* For extra flakiness, chill dough between steps. * You can add a square of chocolate or cheese before rolling if you like.
