1 1/2 cups of butter
1/3 cup of all-purpose flour sifted
2 tablets of active dry yeast (15 g each)
1/2 cup of warm water
3/4 cup of hot milk
1/4 cup of egg wash
1 tablespoon of salt
1 beaten egg
4 cups of all-purpose flour (approximately)
1 yolk
1 tablespoon of milk
1 1/2 cups of butter
1/3 cup of all-purpose flour sifted
2 tablets of active dry yeast (15 g each)
1/2 cup of warm water
3/4 cup of hot milk
1/4 cup of egg wash
1 tablespoon of salt
1 beaten egg
4 cups of all-purpose flour (approximately)
1 yolk
1 tablespoon of milk
Beat the butter with 1/3 cup of all-purpose flour until a rectangle of 30 x 15 cm is formed
Cover with another sheet and refrigerate for at least 1 hour or overnight
Rehydrate the yeast in warm water
Mix the hot milk, egg wash, and salt together, then let it cool
Add the egg and yeast mixture, then mix well
Gradually add the flour to form a soft dough, kneading for about 5 minutes
Roll out the dough on a floured surface to a square of 35 cm
Place the chilled butter mixture on half of the dough, then fold the other half over it
Fold the edges together and roll out the dough into three layers
If the butter becomes too soft, refrigerate for another hour
Roll out the dough again and fold twice more, then refrigerate for at least 1 hour or overnight
Cut the dough into four pieces, keeping three in the refrigerator and opening one to form a strip of 55 x 17 cm
Cut into triangles, then roll each triangle starting from the longest side
Curve the ends and place them with the pointed end facing down on an ungreased baking sheet, leaving space between the croissants
Cover and let it rise in a protected area for about 40 minutes
Beat the egg with milk and brush the croissants
Repeat the process with the remaining dough, then bake in a moderate oven (180°C) for 45-50 minutes
Yield: 48 croissants.
