Vanilla Croissants

Instructions

1. 1

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

   Tip: Make sure to sift the flour to ensure it's well combined.

2. 2

   Add the softened butter to the dry ingredients and use a pastry blender or your fingertips to work it into the mixture until it resembles coarse crumbs.

   Tip: Be careful not to overwork the dough.

3. 3

   In a separate bowl, whisk together the eggs, milk, and vanilla extract until well combined.

   Tip: Make sure to use room temperature eggs for the best results.

4. 4

   Add the egg mixture to the dry ingredients and mix until a shaggy dough forms.

   Tip: Don't overmix at this stage.

5. 5

   Knead the dough on a lightly floured surface for 10 minutes, until it becomes smooth and elastic.

   Tip: Use a pastry scraper to scrape the dough off the counter and continue kneading.

6. 6

   Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.

   Tip: Make sure the bowl is not too hot or cold.

7. 7

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

   Tip: Make sure the baking sheet is not too crowded.

8. 8

   Roll out the dough on a lightly floured surface to a thickness of about 3mm.

   Tip: Use a pastry scraper to scrape the dough off the counter and continue rolling.

9. 9

   Cut the dough into long, thin triangles.

   Tip: Cut the dough as evenly as possible to ensure even baking.

10. 10

    Roll each triangle into a croissant shape, starting from the wide end.

    Tip: Make sure the croissant is evenly shaped and not too thick.

11. 11

    Place the croissants on the prepared baking sheet, leaving about 1cm of space between each one.

    Tip: Make sure the croissants are not touching each other.

12. 12

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

    Tip: Check the croissants after 10 minutes and rotate the baking sheet if necessary.

13. 13

    Remove the croissants from the oven and let them cool on a wire rack for 10 minutes.

    Tip: Don't skip this step, as it's crucial for the croissants to set.

14. 14

    Dust the croissants with confectioner's sugar and sprinkle with flaky sea salt if desired.

    Tip: Use a sifter to dust the croissants evenly.

15. 15

    Serve the croissants warm, or let them cool completely and store them in an airtight container for up to 3 days.

    Tip: The croissants are best served fresh, but they can be stored for later use.

16. 16

    Optional: Drizzle the croissants with melted butter and sprinkle with vanilla bean paste for an extra-special treat.

    Tip: This is optional, but it adds a lovely flavor and texture to the croissants.