Croissant

Step 1

In a bowl, combine warm milk, active dry yeast, and sugar. Let it sit for about 5 minutes until it becomes frothy.

Step 2

In a large mixing bowl, combine flour and salt. Gradually add the yeast mixture and mix until a dough forms.

Step 3

Flatten the butter between 2 sheets of parchment paper into a thin sheet.

Step 4

Roll out the dough on a floured surface into a large rectangle.

Step 5

Place the butter sheet on half of the dough rectangle and fold the other half over it.

Step 6

Roll out the dough again and fold it into thirds. Repeat this process 3–4 times, chilling the dough between each fold.

Step 7

Roll out the laminated dough into a large rectangle.

Step 8

Cut the dough into triangles using a sharp knife.

Step 9

Roll each triangle from the base to the tip to form a croissant shape.

Step 10

Place the shaped croissants on a baking sheet and let them proof for about 1–2 hours, or until puffy.

Step 11

Preheat the oven to 400°F (200°C).

Step 12

Beat the egg and brush it over the croissants for a golden finish.

Step 13

Bake the croissants for 15–20 minutes, or until golden brown and flaky.