Croissant

Instructions

1. 1

   Combine warm milk, sugar, salt, and instant yeast in a large bowl and let sit for 5 minutes until foamy

3. 2

   Add flour and mix until a shaggy dough forms, then knead for 10 minutes until smooth and elastic

5. 3

   Wrap dough in plastic and refrigerate for at least 2 hours or overnight

7. 4

   Roll out chilled dough into a rectangle, then fold in cold butter using the lamination technique, creating multiple layers by folding and rolling

9. 5

   Repeat the folding process 3-4 times, refrigerating between folds for 30 minutes each time

11. 6

    Shape the final dough into a rectangle, cut into triangles, and roll each triangle into a crescent shape

13. 7

    Place croissants on a baking sheet, cover with a damp towel, and let proof for 2 hours until puffy

15. 8

    Brush with egg wash and bake at 200°C for 15-20 minutes until golden brown and crispy

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