Croissant Recipe

Step 1: We begin making the Croissant Recipe by making the butter log first

Step 2: Use the unsalted butter which hard and cut them into small cubes

Step 3: Spread them on a cling film and wrap it in such a way the u can roll it flat

Step 4: Using rolling pin roll the butter into a rectangular shape about 2 centimeter thick

Step 5: Make sure u do this quickly otherwise the butter will melt quickly

Step 6: Place the rolled butter in the cling film itself and keep it in the refrigerator for 15 minutes

Step 7: In the meanwhile make the dough, add all the ingredients in a mixing bowl

Step 8: Using your hand create a crumble texture with the dough by mixing the flour and butter together

Step 9: Slowly add water and knead it into a soft dough, keep it in the refrigerator for 10 minutes

Step 10: Once done take out the dough and start rolling it into a rectangular shape so you can wrap the rectangular butter log with this dough

Step 11: Once it is rolled, take out the butter and place it in the center, fold in and wrap the butter inside make sure you seal all openings by just pinching the dough

Step 12: After sealing, gently roll the dough keeping the rectangular shape intact

Step 13: Keep dusting flour on the dough and rolling it so that it does not stick

Step 14: Keep edges straight and even

Step 15: Don’t overwork the dough

Step 16: Roll it into a long rectangular shape about 20 cm length  to 10 cm  breadth, keep the long length facing towards you, fold the left side to the middle and the right side as well, so that the two edges meet the center

Step 17: Now fold it like a book and dust some more flour and refrigerate by covering it with a cling film for 10 minutes

Step 18: Repeat the process around 5 times, make sure you refrigerate the dough every time you do the book folding

Step 19: Keep the edges straight and do not over work it

Step 20: In the meanwhile, pre-heat the oven to 220 degrees Celsius and keep it ready for baking

Step 21: In order to make the croissant shapesOnce you have done with the process, roll it to a thickness of about 2-centimeter

Step 22: Then start cutting into long edged triangles

Step 23: Keep the base of the triangle facing towards you and using a knife cut 1/2 inch in the middle of the base, and start rolling from the base till the tip of the triangle

Step 24: Press the tip slightly so that it gets sealed

Step 25: Refrigerate it again for 10 more minutes and then bring them out, coat it with milk using a pastry brush

Step 26: Bake it at 200 degree Celsius for 15 minutes, then later bring them out and coat it with little honey so that it gives a nice color to the croissant and bake it for 5 more minutes again

Step 27: Serve the Croissant for a delicious breakfast in the morning along with a cup of Tea