Ingredients
Method
- Warm your milk to about 110°F. Sprinkle the yeast and one tablespoon of sugar over it. Let it sit for 5 minutes until foamy.
- In a large bowl, combine flour, remaining sugar, and salt. Cut ¼ cup of cold butter into small pieces and work it into the flour mixture until it resembles coarse crumbs.
- Pour the yeast mixture into the flour. Mix until a shaggy dough forms. Knead on a floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover, and refrigerate for 30 minutes.
- Prepare your butter block by placing the remaining 1 cup of cold butter between two sheets of parchment paper. Pound it with a rolling pin into a 6-inch square.
- Roll the chilled dough into a 10-inch square. Place the butter square diagonally in the center. Fold the dough corners over the butter like an envelope, sealing it completely. Roll this into a long rectangle about 10x20 inches.
- Fold the dough into thirds like a letter. Wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times.
- After the final turn and chill, roll the dough into a large rectangle about ¼-inch thick. Cut into triangles—about 12 pieces. Starting at the wide end, roll each triangle toward the point.
- Place your shaped Easy Croissants on parchment-lined baking sheets. Cover loosely and let them rise at room temperature for 1-2 hours until puffy.
- Preheat your oven to 400°F. Beat the egg with a tablespoon of water and brush it gently over each croissant. Bake for 15-18 minutes until deeply golden and flaky.
Notes
Keep everything cold to ensure flaky layers. Don't rush the rising time, and use a sharp knife for clean cuts.