Original Croissant Recipe

Ingredients

• 1 liter water
• 120 g yeast
• 1 tablespoon salt
• 120 g sugar
• 4 eggs
• 2 kg all-purpose flour
• 1000 g butter for laminating into the dough
• 100 g butter, softened at room temperature for the dough itself
• 50 g powdered milk

Method

1. One of the conditions for preparing croissants is to freeze the flour for some time before use, and to use cold water for the dough.
2. We combine the yeast with water in the blender or electric mixer, then gradually add the remaining ingredients and continue kneading or mixing at a medium speed. We want all ingredients to come together, but we must not over-knead.
3. Wrap the dough and chill in the freezer for 15 minutes.
   Timers: 15 min
4. In this time, prepare the butter. Shape the large amount of butter, 1000 g, into a square about 7 mm thick by cutting the butter into very small cubes and place them in the mixer with 150 g flour, knead until the flour and butter are combined and the butter is easy to handle and will not melt on contact.
5. Roll the butter into a square and roll it out on a floured surface so it is easy to roll and shape.
6. Remove the dough from the freezer and roll it out as well into a square larger than the butter square... place the butter diagonally inside the dough so the dough closes over the butter like an envelope... roll the dough and the butter together into a long rectangle.
7. Fold the dough three times in a book-like manner.
8. Return the dough to the freezer for 15 minutes. After this time, remove the dough from the freezer, roll it out, and repeat the same steps three times.
   Timers: 15 min
9. It is essential to ensure the rolling direction goes along the folds and not across, so that the layers form inside the croissant.
10. In the final time you remove the dough from the freezer, roll it to a thickness of 3 mm and cut triangles, with a triangle length of 28 cm and a base width of 8 cm...
11. Fill the croissants to taste with za’atar, cheese, or chocolate, roll them into crescents, and let them rise in a warm place for about two hours... then brush the croissants with milk and egg and bake at 180 or 190 degrees Celsius for 15 minutes in a preheated oven until browned...
    Timers: 15 min