🥐 Super Soft Croissants

🥄 Ingredients (makes 8–10 croissants)

For the dough:

• 4 cups all-purpose flour
• ¼ cup sugar
• 2 tsp salt
• 2 ¼ tsp active dry yeast (1 packet)
• 1 cup warm milk (110°F / 43°C)
• ¼ cup unsalted butter, melted
• 1 large egg

For the butter layers:

• 1 cup unsalted butter, cold

Optional egg wash:

• 1 egg, beaten with 1 tbsp water

---

👩‍🍳 Instructions

1. Prepare the dough

1. In a bowl, dissolve yeast in warm milk and let sit 5–10 minutes until frothy.
2. Add flour, sugar, salt, melted butter, and egg. Mix until a dough forms.
3. Knead 8–10 minutes until smooth and elastic.
4. Place in a greased bowl, cover, and let rise for 1–2 hours until doubled.

---

2. Prepare the butter layer

1. Place cold butter between two sheets of parchment paper.
2. Pound and roll into a 6×6-inch square. Chill until firm but pliable.

---

3. Laminate the dough

1. Roll dough into a 12×12-inch square.
2. Place butter square in the center, fold dough corners over butter like an envelope.
3. Roll into a 12×12-inch square again.
4. Fold into thirds (like a letter), chill 30 minutes. Repeat rolling and folding 2 more times.

---

4. Shape croissants

1. Roll dough into a 12×18-inch rectangle.
2. Cut into triangles.
3. Roll each triangle from base to tip to form croissants.
4. Place on parchment-lined baking sheets, tip underneath.

---

5. Proof

• Cover and let rise 1–2 hours until puffy.

---

6. Bake

1. Preheat oven to 375°F (190°C).
2. Brush croissants with egg wash.
3. Bake 18–20 minutes until golden brown and flaky.