Croissants
Buttery laminated pastries with flaky layers and a crisp crust.
Ingredients
- Premium flour500 g
- Milk300 ml
- Butter for laminating250 g
- Dry yeast7 g
- Sugar60 g
- Egg for brushing1 pcs
- Salt1 to taste
Instructions
Make the yeasted dough from flour, milk, yeast, sugar, salt, and a little butter; let it rise for 1 hour, then chill overnight.
Roll out the dough, place 200 g of flat butter in the center, and fold the dough over it like an envelope.
Make 3 single folds, chilling the dough for 30 minutes between each fold.
Roll the dough to 3 mm thick, cut triangles, and roll each one from the base to the tip.
Bend into croissant shapes and proof for 1.5 hours.
Brush with egg and bake at 200°C for 18-20 minutes until golden.
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