Classic Butter Croissants

Ingredients

Difficulty: Hard

• 500g strong white flour
• 55g sugar
• 11g fine salt
• 7g instant yeast
• 250ml cold milk
• 280g cold unsalted butter, for lamination
• 1 egg, beaten, for glazing

Method

1. 1

   Mix the flour, sugar, salt, yeast, and milk into a shaggy dough, knead briefly, then chill overnight.

2. 2

   Pound the cold butter into a flat square. Roll the dough out, enclose the butter, and seal the edges.

3. 3

   Give the dough three letter folds, chilling for 30 minutes between each to keep the butter cold and the layers distinct.

4. 4

   Roll the laminated dough thin, cut into long triangles, and roll each up into a croissant.

5. 5

   Prove at warm room temperature for about 2 hours until visibly jiggly and nearly doubled.

6. 6

   Brush with egg wash and bake at 200C for 18 to 20 minutes until bronzed and crisp.