Ingredients
- 500 g strong bread flour
- 250 g cold milk
- 250 g cold butter for laminating
- 55 g sugar
- 25 g fresh yeast
- 10 g salt
- 1 egg for brushing
Step-by-step
Using a different robot? Switch it here:
- Put the milk, yeast and sugar in the mixing bowl and set 2 min/37°C/speed 2.
- Add the flour and salt and mix 20 sec/speed 6.
- Knead 3 min/closed bowl/dough mode.
- Shape a rectangle, wrap in cling film and refrigerate 1 hour.
- Place the butter between two papers and flatten it into a flat rectangle.
- Enclose the butter in the dough and make three simple folds, refrigerating 30 min between each one.
- Roll out the final dough and cut triangles.
- Roll up each triangle into a croissant shape and place them on the tray.
- Let them rise covered until almost doubled, about 90 min.
- Brush with beaten egg.
- Bake in a preheated oven at 200°C for 18 min until golden.
Tips
- Keeping everything cold is essential for the layers to form.
- Do not skip the cold rests between folds.
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