croissants

Recently I have been baking croissants very often. If you search on line, too many papers/videos are about how to make, like 3 days. But I find this simple way it works.

2 cups all purpose unbleach flour (I do not use bleached flour.)

2.5 tablespoons butter(I use Kerrygold or French butter, salted or unsalted)

0.75 cup water or milk

1 tablespoon sugar

1 teaspoon salt (or less if using salted butter)

yeast

Using Kitchaid for 2 or 3 minutes. Then put into the oven. after 2 hours when it is rising 2 or 3 times, take out and working on a clean surface with a little flour, not much, since the dough has butter.

1.5 tablespoon butter  (I just simply cut 6 pieces, total 1.5 tablespoon)

Roll, put one layer butter in the middle, cover, roll, fold, roll, fold, roll, put on the pan, rising again.

one egg yolk with 1 table spoon water (I find here egg yolk has to have water and it would work better.)

Roll(at this time, it would be very easy because the dough is very soft and flexible), cut 8 triangles, and shape. brush one layer egg water.

Rising for 2 hours.

Bake, 425 for 5 minutes, 400 for 5 minutes, and 375 for 10 minutes, for my oven.