Croissant

A croissant is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Ingredients

Here's what you need to make some delicious croissants:

• 3 1/2 cups all-purpose flour
• 1 cup warm water
• 1 teaspoon active dry yeast
• 1/4 cup of milk
• 1/2 tablespoon of melted butter
• 1 teaspoon salt
• 1 3/4 cups cold unsalted butter (3 1/2 sticks or 14 oz)

You will also need to make a basic egg wash, which will require:

• 1 egg
• 1 tablespoon of milk