Weekend Croissants

Instructions

1. Measure 500 g all-purpose flour using a kitchen scale.

2. Add 10 g salt and 50 g granulated sugar to the flour in a large mixing bowl.

3. Dissolve 10 g active dry yeast in 250 ml lukewarm water and let it sit for 5 minutes.

4. Combine the yeast mixture with the flour mixture and knead for 10 minutes until smooth.

5. Cover the dough with plastic wrap and let it rise for 1 hour at room temperature.

6. Roll out the dough into a rectangle measuring 20x40 cm on a floured surface.

7. Place 250 g cold European butter in the center of the dough and fold the edges over to encase the butter.

8. Roll the dough out to a rectangle of 20x60 cm, then fold it into thirds like a letter, and refrigerate for 30 minutes.

9. Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.

10. Roll the dough out to a thickness of 5 mm and cut into triangles measuring 10x20 cm.

11. Roll each triangle from the base to the tip to form a croissant shape and place on a baking sheet lined with parchment paper.

12. Cover the croissants with a kitchen towel and let them rise for 1 hour until doubled in size.

13. Preheat the oven to 200°C (400°F) and bake the croissants for 15-20 minutes until golden brown.