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 not only in one place

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)

Now you want to separate 1/3 part of this dough

Use as much food coloring as you need and color the small portion of dough, this may take you up to 5 minutes but make sure the color is even everywhere.

Save this dough in a small bowl covered in plastic wrap, in your fridge.

Roll out the dough using a rolling pan. 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 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. 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.

Just look at the pictures and video and you will understand how to make it. If i explain it it’s gonna be way more confusing. You need to repeat this step three times, allowing the dough to rest on the fridge for about 20 minutes so the butter is always cold and doesn’t melt between each fold.

Roll out the red dough making sure its the same size as the normal dough

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 with your fingers or rolling pan. tightly roll up into a crescent shape, make sure the tip is underneath.

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 about 1h 30 minutes, you can change the water if it gets too cold with more boiling water.

Beat one egg and mix it with half tablespoon of water. Paint the croissants and bake at 200 C or 392 F for about 12-14 minutes