Instructions:
- Activate the Yeast: In a container, combine the 400 ml of warm milk, 12 g of yeast, 1 tablespoon of sugar, and 30 g of melted butter. Stir well to ensure that everything is fully dissolved. Let it sit for a few minutes to activate the yeast.
- Mix Dry Ingredients: In another bowl, add the 600 g of wheat flour and 8 g of salt. Mix the dry ingredients well. Then, gradually add the milk-yeast mixture to the flour, stirring to combine.
- Knead the Dough: Once the ingredients are combined, knead the dough on a clean surface until it becomes soft and smooth. This process will take about 10 minutes. If the dough is too sticky, add a little more flour as needed, but be careful not to add too much.
- Rest the Dough: Divide the dough into two equal parts. Then, divide each part into 6 smaller portions. Shape the portions into small balls, and let them rest for 15 minutes to relax the gluten.
- Shape the Croissants: After resting, make small cuts in the center of each ball of dough. Brush the tops with egg yolk to give the croissants a golden, shiny finish. If desired, place a small piece of butter in the center for extra richness and flavor.
- Bake the Croissants: Preheat your oven to 200°C (390°F). Place the croissants on a baking tray and bake for about 25 minutes, or until they are golden brown and flaky.
- Cool and Serve: Once baked, remove the croissants from the oven and let them cool for a few minutes. Serve them warm, and enjoy the buttery, flaky layers!
Notes:
