Ingredients
Scale
- 1/4 cup unsalted butter (softened)
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1 tablespoon active dry or instant yeast
- 1 1/2 cups cold whole milk
- 1 1/2 cups unsalted butter (for the butter layer)
- 2 tablespoons all-purpose flour (for the butter layer)
- 1 large egg (for the egg wash)
- 2 tablespoons whole milk (for the egg wash)
Instructions
- In a mixing bowl, combine flour, sugar, and salt. Dissolve yeast in cold milk and let it sit until bubbly. Stir the yeast mixture into the flour mix until combined.
- Knead the dough for about 5 minutes on a floured surface until smooth. Place in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).
- For the butter layer, mix softened butter with flour until creamy and shape into a square about 1/2 inch thick; chill in the fridge.
- Roll out risen dough into a rectangle about 1 inch thick and place the chilled butter square on one half, folding over to enclose it.
- Roll out again into a larger rectangle and fold into thirds like a letter; repeat this process twice more with chilling between each turn.
- Cut triangles from rolled dough approximately 5 inches wide at the base and roll up tightly from the base to form croissants.
- Place shaped croissants on parchment-lined baking sheets and let rise until puffy (about 30 minutes). Preheat oven to 400°F.
- Brush tops with egg wash made from beaten egg and milk; bake for about 15–18 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (70g)
- Calories: 290
- Sugar: 3g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg