Ingredients (for 8 to 10 croissants):

For the dough:

• 250 g all-purpose flour
• 30 g sugar
• 5 g salt
• 10 g fresh baker’s yeast (or 4 g dry yeast)
• 125 ml warm milk
• 20 g soft butter (for the dough)

For the butter layer:

• 125 g cold butter (preferably high-quality, dry butter like European-style)

For the egg wash:

• 1 egg yolk
• 1 tbsp milk

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👨‍🍳 Instructions (step-by-step):

1. Make the dough

• In a large bowl, mix flour, sugar, and salt.
• Add yeast (without direct contact with salt), then pour in warm milk.
• Mix, then add the 20 g of soft butter.
• Knead for 5–10 minutes until the dough is smooth.
• Cover and let rise for 1 hour at room temperature. Then deflate it and chill for 30 minutes.

2. Prepare the butter for laminating

• Place the cold butter between two sheets of baking paper.
• Flatten it into a 12 x 12 cm square using a rolling pin.
• Keep it in the fridge.

3. Laminating (layering the dough)

• Roll out the dough into a 25 x 25 cm square.
• Place the butter square in the center and fold the dough over like an envelope.
• Roll into a long rectangle, then fold in three (like a letter).
• Chill for 30 minutes. Repeat this step 2 more times (total: 3 folds), chilling in between.

4. Shaping the croissants

• Roll out the dough into a large rectangle (about 4 mm thick).
• Cut triangle shapes (about 10 cm wide at the base).
• Roll each triangle from the base to the tip to form the croissant shape.
• Place them on a baking sheet with parchment paper.

5. Proofing (final rise)

• Let rise at room temperature for 1.5 to 2 hours under a clean towel. They should double in size.

6. Baking

• Preheat oven to 180°C / 350°F (preferably with fan).
• Mix egg yolk and milk, and gently brush the croissants with this glaze.
• Bake for 15 to 20 minutes, until golden brown.

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Tips:

• Cold dough = perfect layers. Always chill between steps.
• Don’t overwork the dough or the butter will melt.
• Use quality butter for great taste and texture.