INGREDIENTS
4 cups of Flour
1 & 1/2 tbsp. Yeast
1/4 cup. Sugar
1 cup of Warm Milk
1/2 cup Softened Butter
1 tsp. Salt
1 Egg Yolk for egg wash
METHOD
Place half of the warm milk in a mixer bowl, add the sugar and yeast, and stir slowly until combined. Cover and let rise for around ten minutes.
gradually add the flour and salt mixture to the yeast and milk, then add the butter and knead well until the dough comes together and we have a soft dough. Cover the bowl and let the dough rest for two hours until it doubles in size.
After fermenting the dough, place the dough onto a floured surface and cut it into 8 equal sizes, and form each piece into a cylindrical shape. Cover with a cling film and let rise for another one hour.
Use a rolling pin and spread each piece into a round shape.
Brush the surface of the round piece with soft (not melted), butter.
Continue with the other pieces of the dough rolling them into rounds, brushing each piece with soft butter, and placing it on top of the last buttered piece, until all 8 pieces are the same size and layers.
Press down lightly on all layers, then cover with cling film and place in the freezer for half an hour.
Remove the dough from the freezer and roll with a pin to make a large round, then manage to cut this round into 12 triangles, use a pizza cutter or a long sharp knife to cut the dough, and do not drag the knife along the dough, as this will pull and destroy the layers you have created. Cut the dough by pressing the knife straight down.
Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant.
Place on a parchment-lined baking sheet, make sure you keep enough space between the croissants on the baking tray, cover loosely with cling film and allow to proof in a warm place until doubles in size for 2 hours.
Preheat the oven to 180C degrees, and gently brush the croissants with egg wash and one tablespoon of milk.
Bake for 15 to 20 minutes or until puffed and into a golden-brown color and flaky.
