Quick Classic Croissants

Konnichiwa! To all the aspiring chefs and food lovers. Making croissants at home can be a delightful culinary adventure. Here's a simple and easy-to-follow croissant recipe by Chef Miko. So grab your Toques, tie your aprons and let's get baking.

Ingredients

• 3 cups       All-Purpose Flour
• 1/4 cup     Granulated Sugar
• 1 tsp          Salt
• 2 tsp          Active Dry Yeast
• 1/2 cup     Warm milk
• 1/2 cup     Cold water
• 1 cup         Unsalted Butter
• 1                 Egg

Instructions

1. Prepare the Dough:

• In a bowl, mix warm milk and water. Sprinkle yeast over the liquid, let it sit for 5-10 minutes until frothy.
• In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture. Mix to form a dough.
• Knead the dough for about 5-7 minutes until smooth. Shape it into a ball, wrap in plastic wrap, and refrigerate for 1-2 hours.

2. Incorporate Butter:

• Roll out the cold butter between sheets of parchment paper into a 6x6-inch square. Chill in the fridge.
• Roll the dough into a 12x12-inch square. Place the chilled butter square in the center. Fold the dough over the butter, sealing the edges.

3. Create Layers:

• Roll the dough into a rectangle, then fold it into thirds like a letter. Repeat this process twice, chilling the dough in between.

4. Shape the Croissants:

• Roll the dough into a large rectangle and cut it into triangles. Roll each triangle from the base to the tip to form the classic croissant shape.

5. Final Rise and Bake:

• Place the croissants on a baking sheet, cover, and let them rise for 1-2 hours until puffy.
• Preheat the oven to 400°F (200°C). Beat the egg and brush the croissants for a golden finish.
• Bake for 15-20 minutes until golden brown. Allow to cool slightly before serving.

Butter it,

Bake it,

Enjoy it.