Croissants

Ingredients:

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 teaspoons (10g) salt
• 1 tablespoon (10g) active dry yeast
• 1 1/4 cups (300ml) warm milk (110°F/43°C)
• 1/4 cup (60ml) warm water (110°F/43°C)
• 1 tablespoon (15ml) vegetable oil
• 1 1/2 cups (340g) unsalted butter, chilled
• 1 large egg, beaten for egg wash

Instructions:

1. In a large mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.
2. Add warm milk, sugar, and oil to the yeast mixture and stir to combine.
3. In a separate bowl, mix flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
4. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1-2 hours.
5. While the dough is rising, prepare the butter block. Slice the chilled butter and arrange it on a piece of parchment paper into a 6x8 inch (15x20 cm) rectangle. Cover with another piece of parchment and gently pound with a rolling pin to even out. Chill until firm but pliable.
6. Once the dough has risen, punch it down and roll out on a floured surface into a 10x20 inch (25x50 cm) rectangle. Place the butter block in the center and fold the dough over the butter like an envelope.
7. Roll out the dough into a long rectangle again, approximately 10x20 inches (25x50 cm). Fold it into thirds, wrap in plastic, and chill for 30 minutes.
8. Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn.
9. After the final chill, roll out the dough to a 1/4 inch (6mm) thickness. Cut triangles with a base of about 5 inches (12 cm) and a height of about 8 inches (20 cm).
10. Shape each triangle into a croissant by rolling from the base to the tip. Place on a baking sheet, cover, and let rise for 1 hour.
11. Preheat the oven to 400°F (200°C). Brush the croissants with beaten egg wash and bake for 15-20 minutes until golden brown.

Notes:

Ensure the butter stays cold during the lamination process to achieve flaky layers. Croissants are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Re-crisp them in a preheated oven at 350°F (175°C) for a few minutes before serving.