French Croissant

1. 1

   In a large bowl, mix together flour, yeast, sugar, and salt.

   5 min

2. 2

   Add warm water and knead the dough. The dough should be soft and elastic.

   10 min

3. 3

   Place the dough in a greased bowl, cover, and leave in a warm place for 1 hour, or until doubled in volume.

   60 min

4. 4

   Roll out the dough into a large rectangle and refrigerate for 30 minutes.

   5 min

5. 5

   Cut the butter into thin slices and arrange on the surface of the dough. Fold the dough into thirds, like a letter.

   10 min

6. 6

   Wrap the dough and refrigerate for 30 minutes.

   30 min

7. 7

   Repeat the rolling and folding process 2 more times, chilling in the refrigerator for 30 minutes each time.

   30 min

8. 8

   Roll out the dough to a thickness of 3mm. Cut into triangles.

   10 min

9. 9

   Roll each triangle and twist into a croissant shape.

   15 min

10. 10

    Arrange the croissants on a baking sheet, cover, and leave in a warm place for 30 minutes.

    30 min

11. 11

    Preheat oven to 180°C. Brush the croissants with beaten egg.

    5 min

    180°C

12. 12

    Bake for 20-25 minutes, or until golden brown.

    20 min

    180°C

1 serving ≈ 113 g

Nutrition values are estimates. - means data is unavailable.