Ingredients
Scale
- 18 oz all-purpose flour
- ¼ cup + 1 Tbsp granulated sugar
- 2½ tsp fine sea salt
- 1 Tbsp + ½ tsp instant yeast
- ½ cup + 2 Tbsp cold water
- ½ cup + 2 Tbsp cold whole milk
- 3 Tbsp unsalted butter (softened)
- 1¼ cups cold unsalted butter (European-style)
- 1 large egg
- 1 egg yolk
Instructions
- In a stand mixer bowl, whisk together flour, sugar, salt, and yeast. Add cold water, milk, and softened butter. Mix until smooth.
- Cover and let the dough rise in a warm area until nearly doubled (about 1½ to 2 hours). Shape it into a square and chill.
- Prepare the butter block by flattening cold butter between parchment paper into a square. Chill until firm.
- Encase the butter block in the dough and roll out into a rectangle. Fold into thirds and chill; repeat this rolling process three times.
- Roll out the final dough into a large rectangle and cut into triangles to form croissants.
- Proof the shaped croissants at room temperature for about one to two hours until puffed.
- Bake in a preheated oven at 425°F until golden brown.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (50g)
- Calories: 202
- Sugar: 4g
- Sodium: 157mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg