step one, combine dry ingredients

1. For a smooth and consistent dough, start by sifting all purpose flour and bread flour using a flour sifter or sieve. Add granulated sugar and salt. Then whisk everything together. This ensures the dry ingredients are evenly distributed, preventing pockets of salt of sugar in the dough.

step two, add the wet ingredients

1. Incorporate the wet ingredients for a rich and flavorful dough, use two eggs small eggs or 1 1/2 if they are bigger. Add fresh milk and soft butter. Mix in the fresh yeast.
2. *If it’s hot, add the yeast during the last 5 minutes of kneading to prevent premature fermentation.*

step three, knead the dough

1. Knead the dough for about 20 minutes using a Stand mixer with a dough hook on medium speed. If you are kneading by hand, expect to knead longer until the dough becomes elastic and smooth.

step four, prepare the red dough

1. Take 1/3 of the prepared dough and color it red using edible food coloring. Knead the dough until the color is evenly distributed, which may take up to 5 minutes. Place the dough in a small bowl, cover with plastic wrap and refrigerate for later use.

step five, create the butter block

1. To prepare the butter block, place the required butter between two sheets of parchment papear. Roll it into a rectangle slightly larger than 1/3 of the dough size. The butter should remain cold and firm, never melted. Properly sized butter ensures it fits neatly within the dough layers during folding.

step six, encase the butter

1. Roll out the main dough into a large rectangle. Place the butter block in the center. Fold one side of the dough to cover half of the butter, then fold the opposite side over to completely enclose the butter. Pinch the edges to seal the butter inside.

step seven, folding the dough

1. Gently, roll out the dough from the center to the edges without pressing too hard. Fold the dough into thirds (like a letter). Chill the dough for 20 minutes between each fold to keep the butter cold. Repeat this process three times.

step eight, add the red dough layer

1. Roll out the red dough to the same size as the laminated dough, place it on top, aligning the edges carefully. Lightly roll the layers together to ensure they adhere without tearing.

step nine, shape the croissants

1. Mark the bottom edge of the dough every 8.5 cm using a knife.
2. Mark the top edge starting at 4.15 cm and then every 8.5 cm after that to create a zigzag pattern.
3. cut the dough into triangles and gently stretch each piece.
4. Roll each triangle tightly into a crescent shape, ensuring the tip is tucked underneath.

step ten, proof the croissants

1. Place the shaped croissants on a baking tray, leaving enough space for them to expand. Cover them with plastic wrap. In the oven (turned off) place a tray of boiling water on the bottom of rack. the steam will crate a warm, humid environment for proofing. Let the croissants proof for about 1 hour and 30 minutes, replacing the water if it cools down.

step eleven, bake the croissants

1. Preheat the oven at 200ºC (392ºF).
2. Prepare an egg wash by beating one egg with half a tablespoon of water. Brush the croissants lightly with the egg wash for a flossy finish. Bake in a preheated oven at 200 ºC (392ºF) for 12 to 14 minutes until they are golden and puffed.