Perfect ending to any meal
Classic Croissants Ingredients: 1 cup warm milk (110°F/45°C) 2 1/4 teaspoons active dry yeast 1/4 cup granulated sugar 3 1/2 cups all-purpose flour 1 teaspoon salt 1 cup unsalted butter, chilled and cut into thin slices 1 egg, beaten (for egg wash) Instructions: In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture and mix until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Roll the dough into a rectangle about 1/4 inch thick. Arrange the slices of chilled butter over two-thirds of the rectangle, leaving a border along one edge. Fold the unbuttered third over the buttered middle third, then fold the remaining third over the top, like folding a letter. Roll out the dough again into a rectangle and repeat the folding process. Repeat this process 2-3 more times, chilling t...