Day 1: Preparing the Dough
- Mix the Dough: In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Add the lukewarm milk and melted butter. Mix until a dough forms. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. The dough should be slightly tacky but not sticky.
- First Rest: Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour or overnight. This slows the yeast activity and makes the dough easier to handle.
Preparing the Butter Layer
- Shape the Butter: Place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and roll it into a rectangle about half the size of your dough and about 1/4 inch thick. Return the butter to the refrigerator if it starts to soften too much.
Day 2: Laminating the Dough
- Roll Out the Dough: On a lightly floured surface, roll out the dough into a rectangle twice the size of the butter rectangle. Place the butter layer on half of the dough, then fold the other half over it, enclosing the butter completely.
- First Fold: Roll out the dough into a long rectangle, then fold it into thirds like a letter. Wrap it in plastic and chill for 30 minutes.
- Repeat Folds: Perform two more letter folds, chilling the dough for 30 minutes between each fold. These layers are what will give the croissants their flaky texture.
Shaping the Croissants
- Final Roll: Roll the dough out into a long rectangle about 1/4 inch thick. Cut the dough into long triangles with a 5-inch base.
- Shape: Roll each triangle up from the base to the tip, then curve into a crescent shape. Place on a baking sheet lined with parchment paper, leaving space between each croissant.
Proofing and Baking
- Proof: Cover the shaped croissants loosely with a clean kitchen towel and let them rise in a warm place until nearly doubled in size, about 1-2 hours.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Egg Wash: Before baking, gently brush each croissant with beaten egg for a golden finish.
- Bake: Bake the croissants for 15-20 minutes, or until they are golden brown and puffed up.
Serving Suggestions:
Enjoy your homemade croissants warm from the oven, paired with your favorite jam, chocolate spread, or simply on their own to savor the rich, buttery layers. They’re also magnificent when sliced and stuffed with ham and cheese for a savory twist.
Final Thoughts:
Making croissants is a labor of love and a testament to the joys of baking. Though the process is time-intensive, the result is a batch of croissants that are infinitely more satisfying than anything you could buy at a store. Enjoy the fruits of your labor with a hot cup of coffee or tea, and relish in the accomplishment of creating something truly special.