Croissant Recipe

Buttery, flaky croissant.

Home baked croissant

This recipe yields about 12 croissants.

Ingredients

Cut the dough into triangles with a base of 12 cm and a height of 21 cm
Make a 1 cm vertical incision at the middle of the base of each triangle
Roll each triangle from the base to the top and bend the corners into a crescent shape
Place the croissants on a sheet of baking parchment, cover with cling film, and let rise at room temperature until nearly doubled in size
Brush each croissant with a little egg wash
Bake in a preheated oven at 200 C for about 20 minutes
Cover with aluminum foil in case the croissants get too dark
Place the croissants on a wire rack to cool for about 30 minutes

Serve with butter and strawberry jam.