Croissant, obtained by folding yeasted dough repeatedly with a cold butter block and letting it rest, is the layered, buttery symbol of French baking as a breakfast item. Fresh out of the oven, it has a crisp exterior and a light, flaky interior.
Dissolve the yeast in lukewarm milk and knead with flour, sugar, and salt into a soft dough.
Cover the dough and let it rest until it doubles in size.
Important: place the cold butter block in the center of the rolled-out dough and cover it, then fold the dough into three layers and rest it in the fridge; repeat this folding process two more times.
Roll the dough thin and cut it into triangles, then starting from the wide edge, roll it up tightly and shape into a crescent.
Arrange the shaped croissants on a tray and brush with egg, let them rest until slightly puffed, then bake in a preheated oven until golden brown.
Important: If the butter starts to melt during folding, be sure to rest the dough in the fridge, otherwise the layers will mix together. Allergen: contains wheat flour (gluten), dairy products (butter), and egg. Note: If the oven temperature is too high, the outside can brown quickly while the inside remains doughy.
Letting the dough rest at least 20 minutes between folds is a critical step for forming the croissant's characteristic flaky layers. Rushing and shortening the resting time causes the layers to stick together.
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