Easy Croissants Recipe

Take yeast, sugar and warm milk in a bowl. Set aside for 5 mins.

Now take flour, salt, in a bowl and mix well.

Add in butter and rub it into the flour using your fingers. Dont over work just work it into the flour.

Now add in yeast mix and use a spatula to bring the dough together.

Spoon the dough into a parchment lined work surface and gently roll it.

Now fold from both the longest end. No fold from other opposite side too. Refer image.

Now cover the dough and chill for 30 mins.

Now roll it again seam side down and repeat the same process. for 4 to 5 times. If the butter gets so soft put it back in fridge for 30 mins.

When you keep rolling the dough will get super soft and smooth.

Now cover it up and put this in fridge overnight.

Next day roll the dough out into a 10x16 inch rectangle.

Cut 8 triangles and make a small incision at the base of the triangle.

Starting at the bottom, widest part of the triangle and loosely roll towards the narrow point of the dough.

Place on a parchment lined baking sheet.

Loosely cover with plastic wrap and let rise for 1 to 2 hours.

During the last 10 mins of rising. Preheat oven to 425 degree F or 220 Degree C.

Before baking, beat the egg and 1 tablespoon of whole milk and use a pastry brush to coat the top and sides with the egg wash

Bake the croissant for 10 mins then lower the temp to 375 degree F or 190 degree C and bake for 5 to 6 mins more.

Rotate the pan to ensure even baking and browning. Watch carefully so they do not burn.

Remove and cool for 5 mins before serving.

Enjoy with butter or jam.