Ingredients
Scale
- 500g strong white bread flour
- 10g salt
- 50g caster sugar
- 10g instant yeast
- 250ml cool water
- 250g chilled unsalted butter (at least 82% fat)
- 1 medium egg (beaten for glazing)
Instructions
- In a stand mixer, combine flour, salt, sugar, and yeast. Gradually mix in cool water until a stiff dough forms. Knead for about 6 minutes.
- Shape the dough into a ball, refrigerate for 1 hour to relax gluten.
- Roll out the dough into a rectangle; flatten chilled butter into a smaller rectangle and place it onto the dough. Fold the dough to encase the butter.
- Roll out and fold the dough in thirds several times, chilling in between each fold.
- Roll out the final dough and cut into triangles; roll up each triangle from base to tip to shape croissants.
- Proof at room temperature until doubled in size, then bake at 200°C for about 15–20 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (70g)
- Calories: 263
- Sugar: 3g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg