Homemade Croissant.

The Story

The croissant evolved from Austria's crescent-shaped 'Kipferl' into a French patisserie masterpiece. Its secret lies in the lamination — layers upon layers of cold butter folded with patience. That crack when you bite in is the reward for the effort.

1. 01

   Mix flour, sugar, salt and yeast in a large bowl. Add warm milk and 30 g soft butter, knead into a smooth, slightly sticky dough (about 8 minutes).

2. 02

   Wrap the dough in cling film and refrigerate for 1 hour.

3. 03

   Place cold butter between two sheets of baking paper and roll into a 20x20 cm square. Keep refrigerated.

4. 04

   Roll the rested dough into a 40x20 cm rectangle. Place the butter square in the centre, fold the dough edges over it and seal tightly.

5. 05

   Roll into a rectangle and fold into thirds (1st lamination). Wrap and refrigerate for 30 minutes.

6. 06

   Repeat for the 2nd and 3rd laminations, refrigerating for 30 minutes between each fold.

7. 07

   After the final rest, roll the dough 4-5 mm thick. Cut long triangles (base ~10 cm).

8. 08

   Roll each triangle loosely from base to tip and curve into a crescent.

9. 09

   Place on a lined baking tray and brush with egg wash.

10. 10

    Leave to proof at room temperature for 1.5–2 hours (should roughly double in size).

11. 11

    Brush again with egg wash. Bake in a preheated 200°C oven for 16–18 minutes until deep golden brown.