🥐 Homemade croissants

12 croissants · prep 1 h · cook 20 min

Ingredients

• 500 g flour
• 250 ml warm milk
• 10 g dry yeast
• 60 g sugar, 10 g salt
• 280 g laminating butter, cold
• 1 egg for glazing

Method

1. Knead flour, milk, yeast, sugar and salt into a smooth dough. Rise 1 h, then chill 4 h.
2. Flatten the butter into an even square between two sheets of baking paper, keeping it cold but pliable.
3. Lock the butter inside the rolled dough, then give it three single folds, resting 30 min in the fridge between each.
4. The butter must never break through the dough or melt: if it softens, back in the fridge immediately.
5. Roll out to 4 mm, cut triangles and roll them from base to tip, without tightening.
6. Prove 2 h at 25 °C, brush with egg, and bake 20 min at 190 °C.

Adapted from Nick's Kitchen (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu