Salted Caramel Croissants

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, combine the flour, sugar, and salt.

3. 3

   Add the yeast and stir to combine.

   Tip: Let the mixture sit for 5-10 minutes, or until foamy and bubbly.

4. 4

   Add the softened butter and mix until the dough comes together in a ball.

   Tip: If using a stand mixer, use the dough hook attachment.

5. 5

   Gradually add the eggs, one at a time, until the dough is smooth and elastic.

   Tip: If the dough is too sticky, add a little more flour.

6. 6

   Roll out the dough to a thickness of 1cm (1/2 inch).

7. 7

   Cut the dough into long, thin triangles. Roll each triangle into a croissant shape and place on the prepared baking sheet.

8. 8

   Bake for 15-20 minutes, or until the croissants are golden brown.

9. 9

   While the croissants are baking, prepare the caramel sauce. In a small saucepan, combine the heavy cream, granulated sugar, and flaky sea salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Let cool slightly before drizzling over the croissants.

10. 10

    Drizzle the warm caramel sauce over the cooled croissants.