Croissants
Buttery, shatteringly flaky French croissants — the result of three days and pure butter. Refrigerating the dough between each fold keeps the butter layers distinct rather than melting into the dough, which is what creates the flaky layers.
Ingredients
Instructions
Mix flour, salt, sugar, yeast and milk into a dough. Knead 5 minutes. Refrigerate overnight.
Pound butter into a flat 20cm square.
Roll dough, enclose butter, roll and fold 3 times with rests. Refrigerate between each fold.
After final fold, refrigerate 1 hour.
Roll out, cut triangles, roll into crescents.
Prove 2–3 hours until doubled and jiggly.
Brush with egg. Bake at 200°C for 15–18 minutes until deep golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.