Recipe for Traditional Homemade Croissants

Here is recipe for homemade croissants with French flour:

Ingredients:

• 4 cups (500g) French pastry flour (T45)

• 6 teaspoons (20g) fresh yeast (cube) or 3 teaspoons (10g) of dry yeast

• 1/4 cup (60g) sugar

• 2 teaspoons (10g) of salt

• About 1 cup (200ml) milk

• 2 eggs (not mandatory) + 1 egg yolk to brush on croissants

• 1 cup (200g) unsalted butter, softened

Instructions:

1. In a large bowl, whisk together the flour, yeast, sugar, and salt.
2. In a separate bowl, whisk together the milk and eggs (if using).
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
6. While the dough is rising, make the butter block. On a lightly floured surface, roll out the butter into a 10x10 inch square. Wrap the butter in plastic wrap and refrigerate for at least 30 minutes.
7. After the dough has risen, punch it down and roll it out into a 12x12 inch rectangle.
8. Place the butter block in the center of the dough and fold the dough over the butter, like a letter.
9. Turn the dough 90 degrees and roll it out again to a 12x12 inch rectangle.
10. Fold the dough in half, like a book.
11. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
12. Repeat steps 9-11 two more times.
13. After the final fold, refrigerate the dough for at least 2 hours, or overnight.
14. After the dough has chilled, roll it out into a 16x16 inch rectangle.
15. Cut the dough into 18 triangles.
16. Roll up each triangle, starting from the wide end.
17. Place the croissants on a baking sheet lined with parchment paper.
18. Cover the croissants with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
19. Preheat oven to 400 degrees F (200 degrees C).
20. Brush the croissants with the egg yolk.
21. Bake for 15-20 minutes, or until golden brown.
22. Let cool on a wire rack and enjoy!

Tips:

• Use French pastry flour (T45) for the best results. This flour has a low protein content, which makes it ideal for croissants.
• Don't overwork the dough. Overworking the dough will make the croissants tough.
• Be patient with the rising process. The croissants need time to rise in order to develop their flavor and texture.
• Don't overbake the croissants. Overbaking will make them dry.

Enjoy your homemade croissants!