Super Soft And Flaky Croissants recipe

Enjoy the flaky and buttery goodness of these homemade croissants for breakfast or as a delightful snack, this is the recipe

Ingredients:

3 1/2 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast

1 1/4 teaspoons salt

1 cup warm milk

2 tablespoons unsalted butter, melted

2 large eggs

1 cup unsalted butter, chilled and cut into small pieces

Instructions:

In a large mixing bowl, combine the flour, sugar, yeast, and salt.

In a separate bowl, whisk together the warm milk, melted butter, and eggs.

Pour the wet ingredients into the dry ingredients and mix until a dough forms.

Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.

Once the dough has risen, punch it down and turn it out onto a lightly floured surface.

Roll out the dough into a large rectangle, about 1/4 inch thick.

Spread the chilled butter pieces evenly over two-thirds of the dough.

Fold the unbuttered third of the dough over the buttered portion, then fold the remaining third over the top.

Roll out the folded dough into another large rectangle, about 1/4 inch thick.

Fold the dough in thirds again, as before.

Repeat steps 10 and 11 two more times, for a total of three sets of folds.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or overnight if desired.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the chilled dough into a large rectangle, about 1/4 inch thick.

Cut the dough into triangles, then gently roll each triangle tightly from the wider end to the tip, forming croissant shapes.

Place the shaped croissants onto the prepared baking sheet, leaving space between them.

Cover the croissants with a kitchen towel and let them rise in a warm place for about 30 minutes, until puffy.

Brush the croissants with an egg wash (whisk together 1 egg with 1 tablespoon of water).

Bake the croissants in the preheated oven for 15-20 minutes, or until golden brown.

Remove the croissants from the oven and let them cool on a wire rack.Serve the super soft croissants warm or at room temperature.