Croissants

Bahan-bahan

Ingredients 1/2 cup + 2 tbsp whole milk

4 tbsp granulated sugar

2 tsp active dry yeast

2 3/4 to 3 1/2 cups all-purpose flour

1 egg (+ 1 extra for egg wash)

1/2 cup unsalted butter (melted and slightly cooled)

2 tsp kosher salt

Instructions

Prep the Yeast: Heat the milk and sugar to 110˚F. Sprinkle the yeast over the mixture and let it sit for 10 minutes until foamy.Make the Dough: In a stand mixer, combine the milk and yeast mixture with the egg, melted butter, salt, and flour. Knead on medium-high speed for 5 minutes until a smooth dough forms.First Rise: Shape into a ball, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.Laminate for Flakiness: Roll out the chilled dough, fold it in thirds, and repeat this process 3 to 5 times. Wrap and refrigerate for 30 minutes.Shape: Divide the dough, roll it thin, and cut into long triangles. Roll each triangle from the wide end to the tip to form the crescent.Final Rise: Place on a parchment-lined baking sheet, cover, and let rise at room temperature for 1 hour.Bake: Brush with an egg wash or melted butter. Bake at 375˚F for 12 minutes. Brush with a bit more melted butter immediately after taking them out of the oven.

Metric

Ingredients (Metric)Milk: 150 ml whole milkSugar: 50 g granulated sugarYeast: 7 g active dry yeast (1 standard packet)Flour: 345 g to 440 g all-purpose flourButter: 115 g unsalted butter (melted and slightly cooled)Salt: 12 g kosher salt (or 6 g fine table salt)Eggs: 1 egg for the dough (+ 1 extra for egg wash)

Updated Instructions for metric

Prep Yeast: Heat the milk and sugar to 43°C. Sprinkle the yeast over the mixture. Let it sit for 10 minutes until foamy.Make the Dough: Combine the yeast mixture, egg, melted butter, salt, and flour in a stand mixer. Knead on medium-high speed for 5 minutes until smooth.First Rise: Shape into a ball. Cover and let rise in a warm place for 1 to 1.5 hours until doubled in size.Laminate: Roll out the chilled dough. Fold it into thirds. Repeat 3 to 5 times. Wrap and refrigerate for 30 minutes.Shape: Divide the dough. Roll it thin and cut into long triangles. Roll each triangle from the wide end to the tip.Final Rise: Place on a parchment-lined baking sheet. Cover and let rise at room temperature for 1 hour.Bake: Brush with egg wash. Bake at 190°C (or 170°C for fan ovens) for 12 minutes until golden brown. Brush with extra melted butter immediately.