BakeryHard
Bakery
Flaky Homemade Croissants
Buttery layers. Shatteringly crisp. Worth the wait.
By Chef Amélie Roy
Ingredients
Tap to check off while you prep
Ingredients
Tap to check off while you prep
Method
- 1
Mix flour, salt, sugar, yeast and milk into a dough. Chill overnight.
- 2
Pound the butter into a flat slab and encase it in the rolled dough.
- 3
Complete three letter folds, chilling 30 minutes between each.
- 4
Roll out, cut triangles and shape into crescents. Proof until puffy.
- 5
Egg wash and bake at 200°C (400°F) for 18-20 minutes until deep gold.