The easiest way to make croissant! Why I didn't know this method before!

Ingredients

• 80 ml Water (warm (about 40°C))
• 10 g Granulated Sugar
• 8 g Dry Yeast (instant or active dry)
• 50 ml Milk (warm (about 40°C))
• 4 g Salt
• 250 g All-Purpose Flour (sifted)
• 50 g Unsalted Butter (softened, room temperature)
• 1 Egg (beaten, for egg wash)

Instructions

1. Activate Yeast

   Combine warm water, sugar, and yeast in a mixing bowl. Stir gently and let sit for 5‑10 minutes until foamy.

   Time: PT10M

2. Add Milk and Salt

   Stir in warm milk and salt until fully dissolved.

   Time: PT2M

3. Form Dough

   Add sifted flour and softened butter to the bowl. Mix with a spoon until a shaggy dough forms, then knead by hand for about 6 minutes until smooth and elastic.

   Time: PT6M

4. First Rise

   Cover the bowl with plastic wrap or a damp towel. Let the dough rest at room temperature for 1 hour, or until it has doubled in size.

   Time: PT60M

5. Divide and Shape Balls

   Turn the dough onto a well‑floured surface. Divide into 8 equal pieces and roll each piece into a smooth ball.

   Time: PT10M

6. Layer Butter

   On a floured surface, roll each ball into a thin circle. Brush the surface with softened butter, place another circle on top, brush again, and add a third circle. Stack the three buttered circles together.

   Time: PT15M

7. Chill Laminated Dough

   Wrap the stacked dough tightly in plastic wrap and refrigerate for 1 hour to firm the butter.

   Time: PT60M

8. Roll and Cut Triangles

   Remove the chilled dough and roll it into a large rectangle about 1/4‑inch thick. Trim the edges, then cut the rectangle into 6 equal triangles.

   Time: PT15M

9. Shape Croissants

   Make a small slit at the wide end of each triangle, then tightly roll the triangle from the wide end toward the tip to form a croissant shape.

   Time: PT15M

10. Final Proof

    Place the shaped croissants on a parchment‑lined baking sheet, brush each with beaten egg, and let rest at room temperature for 1 hour until puffed.

    Time: PT60M

11. Bake

    Preheat the oven to 190°C (375°F). Bake the croissants for 20‑25 minutes, or until they are golden brown and flaky.

    Time: PT25M

    Temperature: 190°C

Nutrition Facts

Calories

220

Protein

4g

Carbohydrates

25g

Fat

12g

Fiber

1g