Croissant, the crescent-shaped pastry formed by folding butter in layers into the dough, gains a crisp, flaky texture when baked after a long proofing and folding process. It adds an elegant touch to the breakfast table.
Add the yeast and sugar to warm milk and wait for it to foam; add flour, salt, and egg and knead a soft dough, cover and let rise until doubled, then chill in the refrigerator for 30 minutes.
Place cold butter in the center of the dough and fold the dough over it; roll out into a rectangle with a rolling pin and fold into thirds, repeating this process three times with 15-minute rests in the refrigerator each time.
After the last fold, roll out the dough thinly and cut into triangles, rolling each triangle from the wide end to the narrow end to form a crescent shape.
Arrange the shaped croissants on a baking tray and let rest at room temperature until slightly puffed.
Brush egg yolk on top and bake in a preheated 200-degree oven until golden brown with distinct layers. Caution: if the oven is too hot, the outside may brown quickly while the inner layers remain undercooked.
Important: Do the folding in a cool place so the butter doesn't melt out of the dough, and let the dough rest in the fridge between each fold. Allergen: contains wheat (gluten), dairy, and egg.
If the dough warms up during folding, the butter melts and the layers mix together; so complete each stage in a cold environment without rushing.
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