A delightful recipe for making flaky and buttery croissants, perfect for a cozy breakfast.
In a mixing bowl, combine the milk, egg, bread flour, salt, sugar, and yeast to form a dough.
Mix the ingredients until the dough is smooth and elastic for the best texture.
Knead the dough on a floured surface until it becomes smooth and elastic.
Kneading helps develop the gluten, which is essential for the croissant's structure.
Chill the dough in the refrigerator for 1 hour.
Chilling the dough makes it easier to handle and prevents the butter from melting.
Roll out the dough into a rectangle and layer with butter, folding and rolling multiple times to create layers.
Keep the butter cold to ensure distinct layers in the croissant.
Cut the dough into triangles and roll each into a crescent shape.
Roll tightly from the base to the tip for a neat shape.
Brush the croissants with beaten egg for a golden glaze.
Ensure even coverage for a uniform golden color.
Bake the croissants in a preheated oven at 200°C (400°F) for 15-20 minutes until golden brown.
Rotate the tray halfway through baking for even browning.
Serve the croissants warm and enjoy.
Pair with jam or butter for an extra treat.
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