Ingredients
• 1/2 cups milk lukewarm
• 3 1/4 cups bread flour /all purpose flour
• 2-3 tbsp sugar
• 1 tbsp salt
• 1 egg for egg wash/milk
• 3tsp instant yeast
• 1 1/2 cups butter unsalted(cold)
Method
• Place the flour, sugar, yeast, butter and salt in a large bowl and whisk together until combined. Add the milk /water and stir together until a stiff dough forms.
• While the dough is chilling, prepare the butter. Arrange the sticks of butter horizontally on a piece of plastic wrap. Cover the butter with another piece of plastic wrap. Pound and roll out on both sides until the butter forms a nice 8 by 5 inch rectangle. Cover with plastic wrap and refrigerate until ready to use.
• After 1 hour take out the dough from the fridge and place the butter directly in the center of the dough and fold the dough as you would a letter, bottom third of dough over butter, then top third down over the dough. Then roll the dough into a long rectangle shape.
• Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat.
Note :At any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff .
• Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 1/7 inch, in a long rectangle shape .
• Cut the dough into Long triangles and
make small cut on the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant.
• Place on a parchment-sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours).
• Preheat the oven to 200•C and gently brush the croissants with egg wash/milk.Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.
Whatshecook 