Start by combining all-purpose flour, sugar, salt, and instant yeast in a large mixing bowl.In a separate container, mix together warm water and warm milk.
Gradually pour the liquid mixture into the dry ingredients, stirring constantly until a soft dough forms.
Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
Cover the dough with a clean kitchen towel and let it rest for 1 hour. This step is crucial as it allows the gluten to relax, resulting in a more tender croissant.
After the resting time, roll the dough into a rectangle shape on a floured surface. Spread 200 grams of softened butter evenly over two-thirds of the dough, then fold the unbuttered third over the middle third, and the remaining third over the top.
NOTE: When it comes to making the perfect French croissant, layering is key. The layers of buttery dough create that signature flaky texture that we all love. To achieve the best results, there are a few tips to keep in mind. Firstly, make sure your butter is chilled but still pliable. This will make it easier to roll out and incorporate into the dough.
Secondly, roll out the dough into a rectangle shape, and then place the chilled butter in the center. Fold the dough over the butter, sealing the edges tightly. Repeat this process several times, chilling the dough between each fold to ensure the butter stays cold.
Lastly, when rolling out the dough, be gentle and use a light touch to prevent the butter from melting.
Taking the time to properly layer the butter and dough will result in a croissant with beautiful, distinct layers that are both buttery and flaky.
Roll out the dough in the opposite direction and repeat the folding process. Repeat this process two more times, then cover the dough and refrigerate it overnight.
The next day, preheat the oven to 200 degrees Celsius and roll out the croissant dough to your desired thickness.
Cut the dough into triangles and roll each triangle up tightly from the wider end to the tip. Place the croissants on a baking tray, brush them with an egg wash, and let them proof for 30 minutes.
Finally, bake the croissants for 15-20 minutes until golden brown and flaky. tea.
Enjoy these homemade French croissants warm from the oven with a cup of coffee or
