Croissant recipe

Croissants are a popular French pastry known for their flaky, buttery texture and crescent shape. They are made from a laminated dough, which is a dough that is repeatedly rolled and folded with butter to create multiple layers. Croissants are typically enjoyed for breakfast or as a snack and can be plain or filled with chocolate or almond paste.

• Ingredients:

• Preparation:

1. In a large bowl, mix the flour, sugar, salt, and instant yeast.
2. Add the water and milk to the dry ingredients and mix until a dough forms.
3. Knead the dough for about 5-10 minutes, or until it is smooth and elastic.
4. Roll out the dough into a rectangle about 1/2 inch thick.
5. Place the cold butter in the center of the dough and fold the edges over the butter, sealing it inside.
6. Roll out the dough into a long rectangle, then fold it into thirds like a letter.
7. Repeat the rolling and folding process two more times, then wrap the dough in plastic wrap and refrigerate for at least 1 hour.
8. Preheat the oven to 200°C (400°F).
9. Roll out the dough into a large rectangle about 1/4 inch thick. Cut the dough into triangles.
10. Roll each triangle up from the wide end to the tip to form a croissant shape.
11. Place the croissants on a baking sheet lined with parchment paper.
12. In a small bowl, beat the egg with the milk to make the egg wash. Brush the croissants with the egg wash.
13. Bake the croissants in the preheated oven for 15-20 minutes, or until golden brown and flaky.