Ingredients:
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 1/4 teaspoons active dry yeast
1 teaspoon salt
1 cup unsalted butter, cold
2/3 cup milk, cold
1 egg for egg wash
Directions:
In a bowl, mix together the flour, sugar, yeast, and salt.
Add the cooled butter to the flour mixture by cutting it into tiny bits.
. Use a pastry cutter or your fingers to incorporate the butter until you have a coarse, crumbly mixture.
Add the cold milk little by little and stir until a dough forms.
Transfer the dough to a floured surface and knead it briefly until it comes together.
Roll out the dough into a rectangle shape, then fold it into thirds, similar to a letter.
Twice more, carry out the rolling and folding procedure.
Refrigerate the dough for at least one hour or overnight after wrapping it in plastic wrap.
Preheat your oven to 425°F (220°C).
Roll out the chilled dough into a large rectangle and cut it into triangles.
To create croissants, tightly roll each triangle, beginning at the broad end.
Arrange the croissants on a parchment paper-lined baking sheet.
For a golden finish, beat the egg and brush it over the croissants.
Bake the croissants in the preheated oven for 15-18 minutes, or until they turn golden brown and become flaky.
Enjoy your freshly baked, buttery croissants!
Prep Time: 20 minutes + chilling time
Cooking Time: 15-18 minutes
Total Time: 1 hour 40 minutes (including chilling time)
Servings: Makes 12 croissants (calories may vary based on serving size)