By Mauro Pacella, Graced with Food

Original recipe and photo from Graced with Food Cookbook

300g all-purpose flour

150ml full cream milk

100 g white sugar

2 eggs + 1 egg for egg wash

70 g butter or margarine

1 tbsp cinnamon powder

1 tbsp instant yeast

1 tbsp rice oil or olive oil

A pinch of salt

Method

Start by placing warm milk in a large mixing bowl. Add the sugar, a pinch of salt, instant dry yeast, and 2 tbsp of oil. Add 2 eggs and whisk until foamy. Place the flour in the bowl and combine everything. Set aside and let rest for 20 minutes.

Knead the mixture vigorously for 8 minutes on a lightly dusted surface, preferably wooden. Stretch the dough and place very soft butter (the best unsalted butter you can find—the yellower the better, ideally grass-fed) in the middle. Fold the dough like an envelope, covering the butter completely. Keep stretching and kneading for another 4 minutes.

Using a rolling pin, stretch the dough again and dust lightly, aiming for a thickness of 1 cm. With a scraper or a knife, trim the edges to create a perfect rectangle, then cut isosceles triangles or long triangles resembling party hats. Take one triangle and, starting from the wider end, roll towards the tip, pressing the tip gently to seal.

Allow the croissants to proof for 1 hour at room temperature, then paint them with egg wash (a single lightly whisked egg), and bake in a preheated oven at 180°C for 15–20 minutes, until golden brown.