French Croissant dough

1. Sift the entire required volume of premium flour through a fine sieve. This process cannot be ignored! The flour is thus saturated with oxygen and the dough later turns out to be light and airy.

2. Add salt and sugar to the already sifted flour. Mix all dry foods well.

3. Make a small hill out of flour, and in the middle a small hole. Pour 80% of the milk into the middle and mix.

4. Heat the rest of the milk a little and dilute the yeast in it. And then also add to the dough. Then knead a soft and plastic dough that will not stick to your hands.

5. Cover the dough with a clean towel and let it stand for about 30-40 minutes. And then transfer to the refrigerator, where to leave for at least an hour.

6. Get the butter out of the refrigerator. To combine it with the dough, it should not be very hard, but also not very soft. An important point is that for perfect croissants, butter should never be replaced with margarine. The fat content of butter should be at least 82%.

7. Get the dough and roll it into a layer about 1 cm thick. Spread the butter on top and seal it inside the dough, folding the edges and sealing them tightly. Fold the dough in an envelope or in 3 layers. Wrap it in plastic wrap and put it back in the refrigerator for an hour.

8. Take out the dough again and roll it into a thin layer, then wrap it and put it in the refrigerator. In the same way, layer the dough again.

9. For the last time, roll out the dough into an even thinner sheet with a thickness of no more than 3 mm and cut it into equal triangles. When folding dough triangles into croissants, it is necessary to stretch the dough, making it even thinner.

10. Before baking, once again leave the dough, already formed into croissants, for the final proofing. So it will turn out even more delicious and crumbly.

Bon appetit!