Rulo Croissant

Ingredients:

• 500g all-purpose flour

• 10g salt

• 50g sugar

• 10g instant yeast

• 300ml milk (warm)

• 100g butter (softened)

• 250g cold butter (for folding)

• 1 egg (for egg wash)

Instructions:

• Prepare the Dough:

  • In a large bowl, combine the flour, salt, sugar, and instant yeast.

  • Add the warm milk and softened butter to the mixture and knead until the dough becomes smooth and elastic. You can use a stand mixer or knead by hand for about 10 minutes.

  • Cover the dough with a clean cloth and let it rest for 1 hour in a warm place until it doubles in size.

• Prepare the Butter for Folding:

  • While the dough is resting, prepare the cold butter. Place the butter between two sheets of parchment paper and roll it into a square, approximately 20x20 cm (8x8 inches). Chill it in the fridge until needed.

• Laminate the Dough:

  • Once the dough has risen, punch it down to remove the air. Roll the dough out on a floured surface into a rectangle about 40x20 cm (16x8 inches).

  • Place the cold butter square in the center of the dough, and fold the dough over the butter like an envelope, sealing the edges.

  • Roll the dough out again into a large rectangle. Fold the dough into thirds, like a letter. This is the first "fold." Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes.

  • Repeat this folding process 2 more times, chilling the dough between each fold.

• Shape the Croissants:

  • After the final fold, roll the dough out into a large rectangle, approximately 40x30 cm (16x12 inches).

  • Cut the dough into triangles, with each triangle having a base of about 10 cm (4 inches).

  • Roll each triangle tightly from the base to the tip to form the croissant shape.

• Proof the Croissants:

  • Place the rolled croissants on a baking sheet lined with parchment paper, leaving space between each one.

  • Cover the croissants with a clean cloth and let them rise for 1 to 2 hours, or until they double in size.

• Bake the Croissants:

  • Preheat your oven to 190°C (375°F).

  • Brush each croissant with a beaten egg to give them a golden, shiny finish.

  • Bake the croissants for 15-20 minutes, or until they are golden brown and puffed up.

• Serve:

  • Let the croissants cool slightly before serving. Enjoy them warm, fresh out of the oven!