How to Bake the Best Croissant

Baking croissants at home can be a challenging task, but with some practice and the right technique, you can create the flaky, buttery layers that make this pastry so delicious. Here are some steps to help you bake the best croissants:

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp salt
• 2 1/4 tsp active dry yeast
• 1 1/4 cups milk, warmed
• 1/4 cup unsalted butter, melted and cooled
• 2 cups unsalted butter, chilled and cubed
• 1 egg, beaten

Instructions:

1. In a large bowl, whisk together the flour, sugar, salt, and yeast. Make a well in the center.
2. Pour the warmed milk and melted butter into the well, and stir until a sticky dough forms.
3. Turn the dough out onto a floured surface and knead for about 5 minutes until smooth.
4. Cover the dough with plastic wrap and refrigerate for 30 minutes.
5. On a lightly floured surface, roll out the chilled butter into a rectangle about 1/2 inch thick.
6. Place the rolled-out butter in the center of the chilled dough, and fold the sides over the butter, pinching the seams to seal.
7. Roll out the dough into a large rectangle about 1/4 inch thick.
8. Fold the rectangle into thirds, like a letter, and then turn it 90 degrees.
9. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
10. After the final fold, chill the dough for at least 1 hour or overnight.
11. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
12. On a lightly floured surface, roll out the chilled dough into a large rectangle about 1/8 inch thick.
13. Cut the dough into triangles, and roll each triangle from the wide end towards the point.
14. Place the rolled croissants on the prepared baking sheet, brush with the beaten egg, and let rise for about 20 minutes.
15. Bake the croissants for 15-20 minutes until golden brown.
16. Allow the croissants to cool slightly before serving.

Tip: The key to a good croissant is to keep the dough and butter chilled throughout the process, so work quickly and chill the dough as needed. You can also experiment with different fillings, such as chocolate or almond paste, by adding them before rolling up the croissants.