Croissants

Mix the milk and yeast, let it sit for 5-10 minutes, and then add all the ingredients (except the 40g of softened butter). Knead the dough for at least 10 minutes, and don’t worry if it’s tough – that’s how it should be.

Add the softened butter and knead again for 5-7 minutes until everything is well combined and stretchy.

Cover the dough and let it rise for 30 minutes.

Roll out the dough into a 7×7” square and freeze it for 45 minutes.

While the dough is chilling, cream the remaining butter in a mixer until it’s a bit malleable. Form it into a 4×4” square using wax paper and freeze for 20 minutes.

Place the butter on the pastry, fold the pastry to cover the butter, and seal the edges. Roll it out into an 8×16” sheet. If it gets too hard to roll, let it rest for 5 minutes at room temperature. If the butter starts to melt, refrigerate for 20 minutes.

Make a double fold, wrap, and refrigerate for 1 hour.

Turn the dough 90 degrees, roll it out again, and make a single fold.

Chill for 30-60 minutes, roll again, and make a double fold.

Wrap and refrigerate for at least 2 hours.

Roll the dough into a 9×21 inch sheet. Cut it into 12-14 triangles (3” base), make a small cut at the base of each, stretch out gently, and fold tightly from the base to the tip. Place the croissants on a baking sheet with the tail tucked in.

Cover the croissants with egg wash and let them rise for 2 hours in a warm place until they’re jiggly.

Preheat the oven to 390°F. Cover with egg wash again.

Bake for 6 minutes at 390°F, then 10-12 minutes at 330°F.

Serve these amazing croissants with a hot cup of coffee! Enjoy!