Croissant

Flaky, buttery pastry, iconic for French breakfasts, often served plain or with jam.

Ingredients (Makes 12 croissants)

• 500 g all-purpose flour

• 10 g salt

• 80 g sugar

• 10 g instant yeast

• 300 ml cold milk

• 250 g unsalted butter (cold, for laminating)

• 1 egg (for egg wash)

Preparation

1. Prepare the dough:

   • Mix flour, salt, sugar, and yeast.

   • Add cold milk and knead until smooth.

   • Cover and let rest for 30–60 minutes.

2. Prepare butter block:

   • Shape cold butter into a rectangle (~1 cm thick) for laminating.

3. Laminate the dough:

   • Roll dough into a rectangle larger than the butter block.

   • Place butter in the center and fold dough over it.

   • Perform 3–4 turns (rolling and folding), chilling 30 minutes between each turn.

4. Shape croissants:

   • Roll dough into a large rectangle.

   • Cut triangles, then roll each triangle from base to tip into a crescent shape.

5. Proof:

   • Place shaped croissants on a baking sheet.

   • Cover and let rise for 1–2 hours until puffed.

6. Bake:

   • Preheat oven to 200°C (390°F).

   • Brush croissants with beaten egg.

   • Bake for 15–20 minutes until golden and crisp.

7. Serve:

   • Cool slightly and enjoy warm, plain or with jam/chocolate.

Serving Suggestions

• Serve fresh for breakfast or brunch.

• Pair with coffee, hot chocolate, or tea.

Cooking Tips

• Keep butter cold during laminating for crisp, flaky layers.

• Do not overproof; croissants should rise in the oven, not excessively before baking.

• Use high-quality butter for authentic flavor and aroma.