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Croissants are the epitome of French pastry, known for their flaky, buttery layers and crescent shape. Perfect for breakfast or a delightful snack, these homemade croissants bring the taste of a Parisian bakery to your kitchen. While they require time and patience, the result is a truly rewarding and delicious pastry.

Ingredients:

4 cups (0.52 kg) all-purpose flour

1/2 cup (0.12 liters) water

1/2 cup (0.12 liters) whole milk

1/4 cup (0.05 kg) granulated sugar

2 teaspoons (0.01 kg) salt

1 tablespoon (0.01 kg) instant yeast

1 1/2 cups (0.34 kg) unsalted butter, cold

1 large egg (for egg wash)

Instructions:

Prepare the Dough:

In a large mixing bowl, combine flour, sugar, salt, and yeast. Add water and milk, and mix until a dough forms. Knead the dough for about 5-7 minutes until smooth. Shape into a ball, cover with plastic wrap, and refrigerate for 1 hour.

Prepare the Butter Block:

Cut the cold butter into small pieces and place them between two sheets of parchment paper. Use a rolling pin to flatten the butter into an 8x8 inch (20x20 cm) square. Refrigerate the butter block while the dough rests.

Incorporate the Butter:

On a lightly floured surface, roll out the dough into a 12x12 inch (30x30 cm) square. Place the chilled butter block in the center. Fold the corners of the dough over the butter, enclosing it completely. Roll the dough into a 20x10 inch (50x25 cm) rectangle. Fold the dough into thirds, like a letter. Wrap in plastic and refrigerate for 1 hour.

Laminate the Dough:

Repeat the rolling and folding process (called a "turn") two more times, chilling the dough for at least 1 hour between each turn. This creates the flaky layers in the croissants.

Shape the Croissants:

After the final turn, roll the dough into a 24x8 inch (60x20 cm) rectangle. Cut the dough into 8 triangles. Make a small slit in the middle of the wide end of each triangle, then roll up the triangles from the wide end to the tip, forming a crescent shape. Place the croissants on a baking sheet lined with parchment paper.

Proof and Bake:

Cover the croissants with a clean kitchen towel and let them proof at room temperature for 2 hours, until doubled in size. Preheat your oven to 375°F (190°C). Brush the croissants with a beaten egg for a golden finish. Bake for 20-25 minutes, or until golden brown.

Serving:

Serve your freshly baked croissants warm, paired with butter, jam, or a cup of coffee. They are perfect for breakfast, brunch, or a delightful snack anytime.

Homemade croissants are a labor of love that results in a delicious, flaky pastry that rivals any bakery. With patience and practice, you can enjoy these classic French delights fresh from your oven.