- 500g bread flour
- 10g salt
- 80g of sugar
- 10g instant yeast
- 300ml cold water
- 250g unsalted butter (for rolling)
- 1 egg (for gilding)
Combine flour, salt, sugar and instant yeast in a large mixing bowl. Slowly add cold water while stirring with a wooden spoon or dough scraper until a rough dough forms.
Transfer dough to a lightly floured surface and knead until smooth and elastic, about 10 minutes.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let rest in the refrigerator for at least 1 hour.
Take the dough out of the fridge and roll it into a rectangle shape about 1/4 inch thick.
Place the butter in the middle of the dough and fold the sides over it so that it is completely enclosed. Roll the dough again into a rectangle about 1/4 inch thick.
Fold the dough in thirds like a letter, then turn it 90 degrees and roll it out again. Repeat this process three times, making sure to refrigerate the dough for at least 30 minutes between each folding process.
Once the dough has rolled out, roll it out into a large rectangle about 1/8 inch thick. Cut the dough into triangles with a base of about 4 inches.
Roll each triangle upward, starting at the base and slightly stretching the tip to lengthen it. Place the croissants on a baking sheet lined with parchment paper and let them rest at room temperature for about 1 hour, or until they have doubled in size.
Preheat the oven to 400°F (200°C). Brush croissants with egg wash and bake for about 15 to 20 minutes, or until golden.
The key to making perfect croissants is to be patient and precise at every step, especially during the rolling process. Also, be sure to use cold butter and water to prevent the dough from getting too hot, which can affect the texture and layers of the croissant. With practice and patience, you can achieve the perfect buttery flaky croissant that is sure to impress.
Enjoy your food!