Croissants

Ingredients

• 500 g or 3½ cups Flour
• 2 tablespoons or 15 g Yeast
• 1 Egg
• 1 tablespoon or 10 g Salt
• 2 tablespoons or 15 g Milk
• 5 tablespoons or 60 g Sugar
• ½ cup or 100 ml Liquid milk
• ½ cup or 100 ml Warm water
• 1 tablespoon or 25 g Butter for the dough
• 300 g per kilogram of dough Butter for laminating
• 2 tablespoons or 15 g Milk powder
• 100 ml / ½ cup Water
• 300 g when the dough weighs 900 g Butter for laminating
• for filling Chocolate
• for filling Baladi cheese
• for filling Za'atar
• for filling Ajwa date paste
• alternative to butter for laminating Margarine
• for the butter used in laminating Unsalted butter
• 1 teaspoon White vinegar
• 1 tablespoon Milk for brushing
• 1 Egg yolk
• for garnish Toasted sesame seeds

Instructions

1. In the mixer bowl, combine the liquid milk, warm water, sugar, and yeast until the yeast dissolves and activates.
2. Leave the mixer bowl for 3 to 5 minutes until the yeast activates.
3. In the mixer bowl, add the flour, milk powder, egg, and butter to the yeast mixture.
4. In the mixer bowl, add the salt after kneading has begun, rather than directly on top of the yeast.
5. Knead the dough in the mixer on low speed for about 4 minutes, then on a higher speed for about 3 to 4 minutes, until smooth.
6. In a bowl, cover the dough and leave it to rest for 15 minutes.
7. On the work surface, shape the dough, then cover it and leave it for another 15 minutes.
8. On a scale, weigh the dough, then weigh out butter equal to one-third of the dough's weight for laminating.
9. Between two sheets of parchment paper or inside a plastic bag, roll out the butter with a rolling pin until it forms a flat layer.
10. On a work surface lightly dusted with flour, roll out the dough with a rolling pin and place the butter in its center.
11. Fold the dough over the butter and repeat the rolling and folding process 3 times. If the butter softens, refrigerate the dough for 20 minutes to half an hour between each turn.
12. In the refrigerator, chill the dough for about 10 to 30 minutes before final shaping.
13. On a floured surface, roll out the dough into a circle of even thickness.
14. On the work surface, cut the dough into triangles.
15. On each triangle, make a small slit with a pastry wheel or knife, then place the desired filling inside.
16. On a baking tray lined with parchment paper, roll each triangle into a croissant shape and place them with space between the pieces.
17. On a baking tray, leave the croissants to proof for 1 hour to 1 hour and 10 minutes, until doubled in size.
18. In the oven, preheat the oven to 200°C for 10 minutes.
19. In the oven, reduce the temperature to 180°C and bake the croissants on the middle rack with top and bottom heat.
20. In the oven, place a dish of hot water to create steam that helps the dough rise, then remove the dish after the dough has risen.
21. In a small bowl, mix the egg yolk with 1 tablespoon of milk and 1 teaspoon of white vinegar for brushing the tops.
22. On the proofed croissant tray, brush the tops lightly so the dough does not deflate.
23. On the croissants, sprinkle toasted sesame seeds over the cheese-filled pieces to distinguish them from the chocolate-filled pieces.
24. In the oven, turn the tray when the croissants reach a suitable color so they finish browning on both sides.