CroissantsInstructions
Step 1: Prep the Butter Layer
Before we start the dough, we need to prepare the butter for the laminating process. In a small bowl, beat the butter and flour until combined. Spread the mixture into a 12×6-inch rectangle on a piece of waxed paper. Cover with another piece of waxed paper and refrigerate for at least one hour.
Pro tip: Use a clean ruler or measuring tape when rolling out the butter and dough. We want to be precise!
Step 2: Make the Dough
While the butter chills, start your dough. In a large bowl, dissolve the yeast in warm water. Add the milk, sugar, egg, salt and two cups flour and beat until smooth. Stir in enough remaining flour to form a soft dough. Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
Pro tip: Make sure the water and milk aren’t too hot. If they are, they could kill the yeast, which would prevent your dough from rising. The water and milk should be between 110° and 115°. If you’re serious about your pastries, we suggest investing in a good quality thermometer .
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food