Classic Croissants

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 1 1/4 cups of cold unsalted butter, cubed
• 1 cup cold milk
• 1 egg, beaten (for egg wash)

Instructions:

1. Combine the flour, sugar, yeast, and salt in a large mixing bowl. Mix well.
2. To the flour mix, add the cold cubed butter to the flour mixture. Combine the cold butter into the flour using a pastry cutter or your fingertip until you have a crumbly texture.
3. Add the cold milk to the flour mixture and stir until the dough comes together.
4. TransferndougOnto a lightly floured surface, transfer the dough, and knead it for a few minutes gently until it becomes smooth.
5. Shape dough into a rectangle and wrap it tightly in plastic wrap. For at least 1 hour or overnight, refrigerate the dough. 
6. Bring out the chilled dough, roll it out lightly on a floured surface into a rectangle about 1/4 inch thick.
7. Into thirds like a letter, folds the dough, rotate the dough to 90 degrees, and roll it out again into a rectangle. Fold it into thirds again.
8. Repeat the rolling and folding process twice, chilling the dough for 15 minutes between each fold.
9. After the final fold, wrap the dough in clean plastic wrap and refrigerate for at least 1 hour or overnight.
10. Preheat the oven to (200°C)
11. 400°F. Line a baking sheet with parchment paper.
12. Into a large rectangle, roll out the chilled dough about 1/4 inch thick. Cut the dough into triangles shape.
13. From the wide end, roll up each triangle tightly, tucking the tip underneath. Place the rolled croissants on the prepared baking sheet, spacing them apart.
14. Brush the croissants with beaten egg wash to give them a golden color.
15. Bake dough for 15-20 minutes or until the croissants are puffed up and golden brown.
16. Remove from the oven and let Croissants cool on a wire rack. Serve warm or at room temperature.

Variations:

1. Chocolate Croissants: Place a piece of chocolate (dark, milk, or white) at the wide end of each triangle before rolling them up. Bake as directed.
2. Almond Croissants: Fill each croissant with almond cream or almond paste before rolling them up. Sprinkle sliced almonds on top. Bake as directed.
3. Ham and Cheese Croissants: Place a slice of ham and a slice of cheese (such as Swiss or cheddar) at the wide end of each triangle before rolling them up. Bake as directed.

Serving Suggestions:

• Enjoy plain croissants with a cup of coffee or tea for breakfast or brunch.
• Serve chocolate croissants as a sweet treat or dessert.
• Almond croissants can be enjoyed as a decadent breakfast or a delightful dessert.
• Ham and cheese croissants make a delicious savory breakfast or light lunch option.

Remember, making croissants can be time-consuming, but the results are worth it. So enjoy your freshly baked croissants!

Bon appetit!