Croissants au beurre 
Butter Croissants
My personal recipe for flaky croissants.
Cooking Instructions
- 1
Dissolve the yeast in the teaspoon of water. In a large bowl, combine the flour, salt, sugar, milk, and yeast. Mix, then add 1 tablespoon (15 grams) of softened butter. Knead for 5-7 minutes until you have an elastic dough. Shape into a thick log, let rise for 1 hour at room temperature, then refrigerate for 1 hour 30 minutes.
- 2
On a floured surface, roll the dough into a rectangle. Place 9 tablespoons (125 grams) of butter in the center. Fold the edges over the butter, turn the dough, roll it out, and fold the edges again. Repeat this process 4 times (roll out, fold, turn). Roll out one last time into a rectangle and chill for 30 minutes. Then roll into a large rectangle and cut into 4 triangles. Roll up each triangle loosely to form croissants.
- 3
Brush the croissants with milk for the egg wash. Preheat the oven to 350°F (180°C).
- 4
Line a baking sheet with parchment paper and place the croissants on it, leaving space between them.
- 5
Bake for 15 minutes. The croissants will puff up and turn golden. Watch closely at the end of baking.
- 6
Place the hot croissants in a basket. They're ready to enjoy!
Cooksnaps
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