Making homemade croissants is a labor of love, involving a multi-step process of creating layers of buttery, flaky dough. Here's a detailed recipe to guide you through the process:
### Ingredients:
#### For the Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 cup warm milk (about 110°F/45°C)
- 1/4 cup warm water (about 110°F/45°C)
- 2 tablespoons unsalted butter, melted
- 1 large egg
#### For the Butter Layer:
- 1 1/2 cups unsalted butter, cold
#### For the Egg Wash:
- 1 large egg
- 1 tablespoon water
### Instructions:
#### Preparing the Dough:
1. **Activate the Yeast:**
- In a small bowl, dissolve the yeast in the warm water and let it sit for about 5-10 minutes until frothy.
2. **Combine Wet Ingredients:**
- In a large mixing bowl, combine the warm milk, melted butter, egg, and sugar.
3. **Mix the Dough:**
- Add the frothy yeast mixture to the wet ingredients.
- Gradually add the flour and salt, mixing until a dough forms.
4. **Knead the Dough:**
- Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours or until doubled in size.
#### Preparing the Butter Layer:
1. **Shape the Butter:**
- Place the cold butter between two sheets of parchment paper.
- Using a rolling pin, pound and roll the butter into a 7x10 inch rectangle.
- Place the butter in the refrigerator to keep it cold but pliable.
#### Laminating the Dough:
1. **Roll Out the Dough:**
- After the dough has risen, turn it out onto a lightly floured surface.
- Roll the dough into a 10x14 inch rectangle.
2. **Add the Butter:**
- Place the butter layer in the center of the dough.
- Fold the dough over the butter, like folding a letter, to encase the butter completely.
3. **First Fold and Roll:**
- Roll the dough into a long rectangle (about 10x24 inches).
- Fold it into thirds again, like a letter.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. **Second Fold and Roll:**
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
#### Shaping the Croissants:
1. **Roll Out the Dough:**
- After the final fold and chill, roll the dough into a large rectangle (about 1/4 inch thick).
2. **Cut the Dough:**
- Using a sharp knife or a pizza cutter, cut the dough into triangles (about 4 inches at the base and 8 inches tall).
3. **Shape the Croissants:**
- Starting from the base of each triangle, roll the dough towards the tip to form a crescent shape.
- Place the shaped croissants on a baking sheet lined with parchment paper.
4. **Proof the Croissants:**
- Cover the croissants loosely with plastic wrap and let them rise in a warm place for about 1-2 hours or until they have doubled in size.
#### Baking the Croissants:
1. **Preheat the Oven:**
- Preheat your oven to 375°F (190°C).
2. **Prepare the Egg Wash:**
- In a small bowl, whisk together the egg and water.
3. **Brush the Croissants:**
- Gently brush the risen croissants with the egg wash.
4. **Bake:**
- Bake in the preheated oven for 15-20 minutes or until the croissants are golden brown and flaky.
5. **Cool and Serve:**
- Allow the croissants to cool on a wire rack before serving.
Enjoy your homemade croissants with butter, jam, or your favorite filling!
