Ingredients
- 500g bread flour
- 10g salt
- 80g sugar
- 7g instant yeast
- 300ml cold milk
- 280g European-style butter (82% fat)
- 1 egg (for egg wash)
Step-by-Step Instructions
1
1. Combine flour, salt, sugar, yeast and cold milk. Mix to a shaggy dough, do not over-knead. Wrap and refrigerate overnight.
2
2. Pound butter between parchment into a 20x20cm square. Refrigerate 30 mins.
3
3. Roll dough to 40x20cm. Place butter in the centre and fold dough over it. Seal edges.
4
4. Roll to 60x20cm. Fold in thirds (letter fold). Refrigerate 30 mins. Repeat 3 times.
5
5. Roll to 4mm thickness. Cut triangles. Roll from base to tip to form croissants.
6
6. Proof 2 hours at room temperature until puffy.
7
7. Brush with egg wash. Bake at 190°C for 18-20 minutes until deep golden.
👨🍳 Chef's Notes
The key is keeping everything cold. If butter starts to melt at any stage, put the whole thing back in the fridge for 20 minutes before continuing.
