Croissants Recipe (with Video)

1. Mix milk and yeast and let stand for 5-10 minutes.
2. Then add the rest of the ingredients except the butter and knead for at least 10 minutes.
3. Add the 40g softened butter and knead again for 5-7 minutes until well combined and stretchy.
4. Cover and let rise for 30 minutes.
5. Roll out the dough into a 7x7” square, and freeze it for 45 minutes.
6. In the meanwhile, take the remaining butter and cream it in a mixer until it’s a bit malleable.
7. Then form it into a 4x4” square using wax paper to wrap it.
8. Place in the freezer for 20 minutes.
9. Place the butter on the pastry at a 45 degree angle and fold the pastry to cover the butter.
10. Seal the edges.
11. Then slowly roll out into an 8x16” sheet.
12. Once rolled, make a double fold.
13. Wrap and refrigerate for 1 hour.
14. Turn the dough 90 degrees then roll it out again, and make a single fold.
15. Chill for 30-60 min, roll again and make a double fold.
16. Wrap and refrigerate for at least 2 hours.
17. Roll the dough into a 9x21 inch sheet.
18. Cut it into 12-14 triangles (3” base), and make a small cut at the base of each.
19. Stretch out each triangle gently, and then fold it tightly starting from the base to the tip.
20. Place the croissant a baking sheet with the tail tucked in.
21. Cover the croissants with egg wash and let them rise for 2 hours in a warm place until they’re jiggly.
22. Preheat oven to 390F.
23. Cover with egg wash again.
24. Bake for 6 min at 390, and then 10-12 min at 330.
25. Serve with coffee.