Instructions

1. Kneading the ingredients

   In a deep bowl, mix the flour with sugar, salt, and yeast, then add the milk, water, and softened butter, and knead the ingredients for 8 minutes until a smooth and elastic dough forms. · 8 min
2. First chilling

   Wrap the dough in plastic wrap and keep in the refrigerator to rest and chill completely. · 1 h
3. Preparing the butter layer

   Place the cold butter between two sheets of parchment paper and roll it out with a rolling pin into an even square half a centimeter thick, then return it to the refrigerator. · 10 min
4. Enclosing the butter

   Roll out the dough on a lightly floured surface into a rectangle, place the butter square in the center, then fold the edges of the dough over the butter to enclose it tightly.
5. Laminating and folding

   Gently roll out the dough lengthwise, then fold it into thirds (letter fold), wrap, and refrigerate for 30 minutes; repeat this process twice more to create flaky layers. · 30 min
6. Shaping

   Roll out the dough to a thickness of 4 mm and cut it into 4 equal triangles, then roll each triangle starting from the wide base toward the tip to shape the croissants.
7. Final proofing

   Arrange the croissants on a baking sheet lined with parchment paper, leaving space between them, and let proof in a warm place until doubled in size and wobbling gently when the sheet is shaken. · 1 h
8. Baking

   Gently brush the croissants with egg yolk wash without touching the layered cut edges, and bake in an oven preheated to 200°C for 18 to 20 minutes until puffed and golden brown. · 20 min

Nutrition / serving

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