Certainly! Here’s a recipe for super soft croissants:
Ingredients:
- 1 1/4 cups warm milk (around 110°F or 43°C)
- 2 tablespoons active dry yeast
- 1/4 cup granulated sugar
- 4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 1/4 cups unsalted butter, cold
- 1 egg (for egg wash)
- Powdered sugar (optional, for dusting)
Instructions:
- In a bowl, combine warm milk, active dry yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic. Form it into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
- While the dough is chilling, flatten the cold butter between two sheets of parchment paper into a rectangle. Place it back in the refrigerator.
- Roll out the chilled dough on a floured surface into a larger rectangle. Place the butter layer on two-thirds of the dough and fold the remaining third over the butter. Fold the dough into thirds, like a letter. This completes one fold.
- Chill the dough for 30 minutes, then repeat the rolling and folding process (another fold). Repeat this step for a total of three to four folds. This creates layers in the croissants.
- After the final fold, wrap the dough and chill it for at least 1 hour or overnight.
- Preheat your oven to 400°F (200°C).
- Roll out the chilled dough into a large rectangle. Cut it into smaller triangles.
- Roll each triangle from the wider end, creating a crescent shape. Place the rolled croissants on a baking sheet lined with parchment paper.
- Beat the egg and brush it over the tops of the croissants for a golden finish.
- Bake for 15-20 minutes or until the croissants are golden brown and flaky.
- Optional: Dust the cooled croissants with powdered sugar before serving.
Enjoy your super soft and delicious croissants!
