Hello, Lykkers! Preparing croissants in a domestic setting can be a gratifying endeavor.

With this recipe, you’ll be able to enjoy delicious, flaky pastries right from your oven. Let’s get started!

Ingredients

For the Dough:

- 4 cups all-purpose flour

- 1/4 cup granulated sugar

- 1 tablespoon salt

- 1 tablespoon instant yeast

- 1 1/4 cups milk, warmed (about 110°F or 43°C)

- 1/4 cup unsalted butter, melted

For the Butter Layer:

- 1 1/2 cups unsalted butter, cold

For the Egg Wash:

- 1 large egg

- 1 tablespoon water

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.

2. Add the warmed milk and melted butter to the dry ingredients. Mix until a dough forms.

3. Knead the dough on a floured surface for approximately 5-7 minutes until it becomes smooth and elastic.

4. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 2: Prepare the Butter Layer

1. While the dough is rising, place the cold butter between two sheets of parchment paper. Use a rolling pin to pound it into a rectangle about 1/2 inch thick. Chill in the refrigerator until the dough has risen.

Step 3: Laminate the Dough

1. Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 16x10 inches.

2. Place the chilled butter layer in the center of the dough rectangle. Fold the dough over the butter, sealing the edges.

3. Roll the dough out to a rectangle again, about 20x10 inches. Fold it into thirds (like a letter) and wrap it in plastic wrap. Refrigerate for 30 minutes.

Step 4: Repeat the Folding Process

1. Roll the dough out once more and fold it into thirds. Repeat this process two more times, chilling for 30 minutes between each fold. This creates the flaky layers.

Step 5: Shape the Croissants

1. After the final chill, roll the dough into a large rectangle, about 1/4 inch thick.

2. Cut the dough into triangles (about 5 inches at the base).

3. Starting from the base, roll each triangle tightly towards the tip to shape the croissant. Place each croissant on a baking sheet lined with parchment paper, with the tip tucked underneath.

Step 6: Final Rise

1. Cover the croissants with a clean kitchen towel and let them rise for about 1-2 hours, or until puffy.

Step 7: Bake the Croissants

1. Preheat your oven to 400°F (200°C).

2. In a small bowl, whisk together the egg and water for the egg wash. Brush the tops of the croissants with the egg wash.

3. Bake for a duration of 15 to 20 minutes, or until the item exhibits a golden brown color and a flaky texture.

Step 8: Serve and Enjoy

Allow the croissants to cool slightly before serving. Enjoy them warm, plain, or with your favorite fillings! Lykkers!