Sift all purpose flour and bread flour with a flour sifter. Add granulated sugar and salt and mix with a whisk so the sugar and salt are everywhere.

We used two eggs one big and a really small one, but if you use same size store-bought eggs you only need one and a half. Add milk, the butter for the dough and fresh yeast

Now you want to make sure to knead for about 20 minutes, we are using the dough hook attachment and kneading on medium speed. Stand mixer is not necessary but very helpful, if you don’t have one you will probably need to knead longer. It should be elastic after 20 minutes, that’s when you know its ready.

If it’s really hot and you are doing this on summer, dont add the fresh yeast until the last 5 minutes (this will prevent the dough from fermenting early and ugly texture and unnecessary bubbles)

Roll out the dough like you can see on the pictures, i dont know how long it should be

When you have about this length you want to start making the butter block. We just shaped the butter using a rolling pan. You want to put the butter you need for this recipe inside of a rectangle made of parchment paper that should be about more than 1/3 part of the dough so you get an idea, because we need to fold one side and then the other one so its about a bit more than 1/3 size.

Just look at the pictures it’s gonna be so much easier than me explaining this.

The butter has to be cold, dont melt it or anything okay. If the size is too big you can do like we did in the picture and fold the butter inside. Now grab one side of the dough and it should reach about 1/2 of the butter and then the other side. Pinch the dough from the dough on the middle and the edges so the butter doesn’t escape,

Now carefully you want to press with the rolling pan from the middle to the top and then from the middle to the bottom. Careful don’t press too hard. Now roll out the dough in the direction you can see on the picture, always go from the middle to the top and middle to the bottom. The length should be about the same as before the butter.

Now see how the line from the middle is this way —————— you want to grab the right part and put it like on the middle ————here———this goes so now we have this ——— so you are gonna grab the left side and put it on top of the part you just folded. I hope you understand what i mean, look at the pictures and videos. Now press with the rolling pan the dough a little and cover with plastic wrap and leave on the fridge for 15 minutes.

You want to roll out the dough and repeat this same process. Same position, line has to be in this direction. We are doing this process 3 times in total, always allowing the dough to rest for 15 minutes at least in between folding in the fridge.

You want leave the dough 15 minutes in the fridge after the last fold. Roll out the dough until it’s thin but not too thin. It should be about 45 cm x 20 cm (17.7 inch x 7.9 inch) really aprox maybe it’s more im just guessing from this picture tbh. So probably make it way longer than that. Now cut the edges so it’s even.

bottom: mark with a knife every 8.5 cm

Top: start with a mark at 4.15 cm and then 8.5 cm again

We got this information from hamza gulzar croissants video since we were really improvising and didn’t know how to mark them so you will end up with some extra dough. Now you want to cut triangles and stretch each one of them carefully.

Now it’s time to shape each croissant.

Put them in a baking pan, make sure they have enough space to grow later. Cover them with plastic wrap. Put them in the middle of your oven and under this pan you want to put on the bottom a baking pan with boiling water. Do not turn on the oven. Allow it to proof for at least 1h it may take longer.

Beat one egg and mix it with half tablespoon of water. Paint the croissants and bake at 220 C or 428 F for about 12 minutes