Ingredients

• Active Dry Yeast - 2 1/4 teaspoon
• Water - 1cup
• Sugar - 1/4 cup
• Salt - 1 3/4 teaspoon
• Butter (Room Temperature) - 6 tablespoon
• All Purpose Flour - 3 1/2 cups
• Softened Butter - 2 sticks
• Egg with water - 1 tablespoon + 1 tablespoon

Instructions

• 1 Process of Making the Croissant Dough
  • 1 To prepare the croissant dough, first, take a bowl and add warm water, and sugar. Mix it until the sugar dissolves in the water.
  • 2 Now, just sprinkle yeast on the top and leave it for 10 minutes without disturbing it.
  • 3 After some time the yeast will activate, then after activating add the salt, butter, and all-purpose flour in installments then mix and knead it for 8-10 minutes or until a semi-smooth dough is prepared.
  • 4 Leave it for 1 hour until it doubles in a warm and dry place.
  • 5 After 1 hour, take that dough and keep it on a flat and lightly floured surface and cut the dough into equal parts.
  • 6 Make the dough flat using the rolling pin.
  • 7 And then cut the flattened dough into rectangles and fold that rectangle into thirds by lifting one end onto the middle followed by the other.
  • 8 After that place them in a baking pan that is lined with parchment paper and refrigerate them.
• 2 How to Make Butter Slab?
  • 1 To make the butter slab, first, take the parchment paper 8 by 16 inches and then take the butter slices which are 8 by 8 inches.
  • 2 Now cut the butter into half and place them on the parchment paper by placing with a 1-inch gap.
  • 3 Start with one end and cover the butter slices with the other end.
  • 4 Take the rolling pin and start pressing them slowly.
  • 5 Until you spread into 8 by 8 inches.
  • 6 Then, once it is completed then place them in the refrigerator.
• 3 Laminating (Rolling) Process of Croissant Dough
  • 1 Now dust the flour and take that rectangle dough from the refrigerator and then roll the dough some more than the butter slab.
  • 2 Then place the butter slab into the rectangle on one end and cover it with the other end.
  • 3 Use the rolling pin and roll it with approx 8 by 16 inches.
  • 4 Now, fold into thirds over to the middle to form the rectangle.
  • 5 Again proof it for one hour in the refrigerator.
  • 6 After resting it for 1 hour, again take the dough on the surface which is dusted with flour.
  • 7 Again roll it into a rectangle using the same laminating technique.
  • 8 Then roll it into thirds with a short edge on one side and the remaining on the other side.
  • 9 Roll it to form a rectangle half an inch thick.
  • 10 Finally, cut the dough into 2 equal parts.
• 4 How to Roll Dough into Croissant shape
  • 1 After cutting the dough into equal parts, keep one part in the refrigerator and take another part and roll it on the flour-dusted surface into a rectangle shape 1/4 inch thick.
  • 2 Then cut the dough crosswise diagonally into 6 parts equally.
  • 3 Now take each triangle and fold the triangle starting from the wider edge.
  • 4 Then after rolling it just catch the tips and pull it downside to see it as a croissant shape.
• 5 Baking Process of Croissants
  • 1 Take the bowl and whisk the egg and water, and keep it aside.
  • 2 Now take the croissants and place them on the baking sheet which is lined with parchment paper.
  • 3 And apply the egg wash to each croissant and keep them aside for 45 to 60 minutes.
  • 4 Preheat the oven to 400 degrees F.
  • 5 Again brush the croissants with egg wash.
  • 6 Bake them in the preheated oven for 25 minutes until it turns golden brown.
  • 7 Once it is completed, place them on the wire rack and cool them completely.