How to make Pastry Recipe / Buttery Croissants

 

• 4 cups (500g) all-purpose flour

• 1/4 cup (50g) sugar

• 1 tablespoon salt

• 2 1/4 teaspoons active dry yeast

• 1 cup (240ml) warm milk

• 1 cup (225g) unsalted butter, cold

• 1 large egg (for egg wash)

Instructions:

1. Make Dough: In a large bowl, mix flour, sugar, salt, and yeast. Add warm milk and mix until a dough forms. Knead for 8-10 minutes until smooth. Cover and chill for 1 hour.

2. Prepare Butter Block: Place cold butter between two sheets of parchment paper. Pound and roll it into a 7x7-inch square. Refrigerate.

3. Laminate Dough: Roll out the dough into a 10x10-inch square. Place the butter block in the center and fold the dough over it, sealing the edges. Roll out into a rectangle, fold into thirds, and chill for 30 minutes. Repeat this rolling and folding process 2 more times.

4. Shape Croissants: Roll the dough into a large rectangle. Cut into triangles, then roll each triangle tightly from the base to the tip to form croissants. Place on a baking sheet and let rise for 1-2 hours.

5. Bake: Preheat the oven to 375°F (190°C). Brush the croissants with beaten egg and bake for 15-20 minutes or until golden brown.

6. Cool and Serve: Let croissants cool slightly before serving warm.

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