Homemade Croissants

Ingredients

• 500 g All-purpose flour
• 60 g Sugar
• 10 g Salt
• 7 g Instant dry yeast
• 150 ml Cold water
• 30 g Softened butter
• 250 g Cold butter
• 1 Egg

Method

1. 1

   Add all dry ingredients (flour, sugar, salt, yeast) to a bowl, then add cold water and knead for 10 minutes until the dough is smooth.

2. 2

   Add the softened butter to the dough and knead until fully incorporated.

3. 3

   Let the dough rest overnight in the refrigerator.

4. 4

   The next day, roll out the dough into a rectangle. Place the cold butter block in the center, fold the dough over to enclose the butter, and seal the edges.

5. 5

   Perform a double fold: roll the dough into a long rectangle, fold one end to the center, then fold the other end over it like a book. Chill for 30 minutes.

6. 6

   Perform a single fold: roll the dough into a long rectangle, fold one-third of the dough over, then fold the remaining third over the first fold. Chill for 30 minutes.

7. 7

   Repeat the single fold process one more time. Chill for 30 minutes.

8. 8

   Roll out the laminated dough to a thickness of about 3-4mm. Trim the edges to create a clean rectangle.

9. 9

   Divide the dough into 10 triangles (approximately 10cm wide at the base and 20cm long).

10. 10

    Roll each triangle from the base to the tip to form the croissant shape.

11. 11

    Place the shaped croissants on a baking sheet lined with parchment paper or a silicone mat. Proof until doubled in size (this can take 2-3 hours in a warm place).

12. 12

    Preheat your oven to 190°C (375°F). Brush the proofed croissants with an egg wash.

13. 13

    Bake for 15-20 minutes, or until golden brown and flaky.