Croissant Au Beurre

Ingredients

• 270 g Bread Flour
• 25 g Granulated Sugar
• 5 g Kosher Salt
• 5 g Instant Yeast
• 140 ml Whole Milk
• 140 g Unsalted Butter
• 1 pcs Egg

Method

1. In a large bowl, whisk {bread_flour}, {granulated_sugar}, {kosher_salt}, and {instant_yeast}. Pour in cold {whole_milk} and mix until a shaggy dough forms, then knead on a cool work surface for several minutes until smooth and lightly elastic. Keep the dough cool so the butter layers stay distinct later.
2. Shape the dough into a rectangle, wrap, and refrigerate until firm and well chilled. Cold dough laminates cleanly and helps prevent the {unsalted_butter} from smearing into the layers.
3. Place {unsalted_butter} between sheets of parchment and pound, then roll into a flat rectangle with even thickness. Work quickly so it stays pliable but cool, which helps create defined flaky layers.
4. Roll the chilled dough and enclose the prepared {unsalted_butter} completely, sealing the edges so the butter stays inside during rolling. If the dough softens, chill briefly before continuing.
5. On a lightly floured surface, roll the dough into a long rectangle and fold in thirds. Rotate and repeat to build layers, chilling briefly between turns if the dough or {unsalted_butter} feels soft. Aim for clean edges and even thickness.
6. Refrigerate the laminated dough until relaxed and firm. This rest prevents shrinkage and keeps the butter cold so the layers puff instead of leaking.
7. Roll the rested dough into a thin rectangle and cut triangles with clean edges. Stretch each piece gently, then roll into crescents and place on a lined tray with the tip tucked underneath for a neat rise.
8. Let the shaped croissants rise in a cool spot until noticeably puffy and delicately wobbly. They should feel light and layered, not dense, which ensures a honeycombed interior after baking.
9. Whisk {egg} until smooth, then brush the proofed croissants in a thin, even layer for deep golden shine. Avoid dripping wash onto the cut edges so the layers can lift freely.
10. Bake in a fully preheated oven until deeply golden, well risen, and crisp, rotating the tray midway for even color. The layers should look distinct and the kitchen should smell richly buttery.
11. Transfer the croissants to a rack and cool just long enough for the crumb to set while the crust stays crisp. Serve warm for the best flaky texture and butter aroma.