French cuisine · Breakfast & Eggs

Croissants

Flaky butter croissants from laminated yeast dough – patience pays off.

Ingredients · for 12 servings

• 500 g flour
• 280 ml cold milk
• 300 g cold butter
• 60 g sugar
• 1 sachet dried yeast
• 10 g salt
• 1 egg for brushing

Instructions

1. Knead flour, milk, yeast, sugar and salt into a dough and chill for 1 hour.
2. Beat the butter into a flat slab and encase it in the rolled-out dough.
3. Do three turns: roll out, fold, chill for 45 minutes each time.
4. Roll the dough out thinly, cut triangles and roll them up loosely.
5. Prove for 1 hour, brush with egg and bake at 200 °C for 18 minutes until golden.