Croissants

Croissants

Ingredients

• 500 g flour
• 60 g sugar
• 10 g salt
• 10 g instant yeast
• 300 ml milk
• 280 g cold butter for laminating
• 1 egg for wash

Instructions

1. Mix dough
2. chill overnight.
3. Pound butter into a square and enclose in dough.
4. Roll and fold 3 times, chilling 30 min between.
5. Roll 4 mm thick, cut triangles and roll up.
6. Proof 2 hr until wobbly.
7. Egg-wash and bake 200°C 15–18 min.