Croissant

🔥 Prep

• Measure 500g flour into a large bowl.
• Dissolve 10g yeast in 200ml warm milk (110°F) and let sit for 5 minutes until foamy.
• Add 50g sugar and 1 tsp salt to the flour, mixing.
• Cut 250g cold butter into a thin slab (about 1/2 inch thick) and keep chilled.

🔥 Cook

• 1. Combine the yeast‑milk mixture with the flour mixture and knead for 8 minutes until smooth and elastic.
• 2. Form the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes to relax gluten.
• 3. While the dough chills, place the 250g butter between two sheets of parchment and pound into a ~1/4‑inch thick rectangle (≈20×15 cm).
• 4. Roll the rested dough into a rectangle (~20×30 cm) about twice the size of the butter block.
• 5. Enclose the butter block in the dough, folding the edges over to seal completely.
• 6. Roll the dough‑butter packet into a long rectangle (~20×60 cm), then perform a single turn (letter fold): fold the bottom third up and the top third down. Chill for 20 minutes.
• 7. Rotate the dough 90°, roll out again to ~20×60 cm, and perform another single turn. Chill for 20 minutes. Repeat for a total of 3 turns (including the first) with chilling between each.
• 8. After the final turn, chill the dough for 1 hour (or overnight) to firm the butter layers.
• 9. Roll the chilled dough to a thickness of about 1/4 inch (0.6 cm) and a width of about 20 cm.
• 10. Cut the dough into triangles (base ~4‑5 cm, height ~10‑12 cm) using a sharp knife or pizza cutter.
• 11. Starting at the base, roll each triangle tightly toward the tip, shaping a crescent, and place on a parchment‑lined baking sheet with the tip underneath.
• 12. Cover loosely with plastic and proof at room temperature (~75°F) for 1.5‑2 hours, until visibly puffed.
• 13. Preheat the oven to 375°F (190°C).
• 14. Brush the proofed croissants with an egg wash (1 egg beaten with 1 tbsp water) for a golden finish.
• 15. Bake in the preheated oven for 12‑15 minutes, rotating the tray halfway, until deep golden brown and flaky.
• 16. Remove from oven and transfer to a wire rack to cool slightly before serving.

🔥 Serve

• Serve warm, optionally with butter, jam, or honey.
• Pair with a cup of coffee, tea, or fresh orange juice.
• Enjoy as a breakfast pastry or alongside a light salad for brunch.