- SUPER SOFT CROISSANTS une
### SUPER SOFT CROISSANTS
**Ingredients:**
– 3 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 2 1/4 teaspoons active dry yeast
– 1 1/4 teaspoons salt
– 1 cup warm milk
– 2 tablespoons unsalted butter, melted
– 2 large eggs
– 1 cup unsalted butter, chilled and cut into small pieces
**Instructions:**
1. **Prepare the Dough:**
– In a large mixing bowl, combine the flour, sugar, yeast, and salt.
– In a separate bowl, whisk together the warm milk, melted butter, and eggs.
– Pour the wet ingredients into the dry ingredients and mix until a dough forms.
2. **Knead and Rise:**
– Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
– Shape the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
3. **Laminate the Dough:**
– Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
– Roll out the dough into a large rectangle, about 1/4 inch thick.
– Spread the chilled butter pieces evenly over two-thirds of the dough.
– Fold the unbuttered third of the dough over the buttered portion, then fold the remaining third over the top.
– Roll out the folded dough into another large rectangle, about 1/4 inch thick.
– Fold the dough in thirds again. Repeat this rolling and folding process two more times for a total of three sets of folds.
4. **Chill the Dough:**
– Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or overnight if desired.
5. **Shape the Croissants:**
– Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
– Roll out the chilled dough into a large rectangle, about 1/4 inch thick.
– Cut the dough into triangles, then gently roll each triangle tightly from the wider end to the tip, forming croissant shapes.
– Place the shaped croissants onto the prepared baking sheet, leaving space between them.
– Cover the croissants with a kitchen towel and let them rise in a warm place for about 30 minutes, until puffy.
6. **Bake:**
– Brush the croissants with an egg wash (whisk together 1 egg with 1 tablespoon of water).
– Bake the croissants in the preheated oven for 15-20 minutes, or until golden brown.
– Remove the croissants from the oven and let them cool on a wire rack.
**Serving:**
– Enjoy the flaky and buttery goodness of these homemade croissants warm or at room temperature, perfect for breakfast or as a delightful snack.