Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet instant yeast or active dry yeast
- 1 tsp salt
- 2/3 cup lukewarm whole milk
- 2 tbsp unsalted butter, melted and cooled
- 1 cup unsalted butter, cold (for layering)
- 1 large egg (for egg wash)
- 1 tbsp milk (for egg wash)
Instructions
- In a bowl, whisk together flour, sugar, and salt. Add yeast, then mix in lukewarm milk and melted butter to form a shaggy dough.
- Knead the dough for about 5 minutes until smooth. Shape into a ball and let it rise in a greased bowl for about 45 minutes.
- Prepare the cold butter layer by rolling it between parchment sheets into a square.
- Enclose the chilled butter in rolled-out dough and laminate by rolling into a rectangle, folding into thirds, and chilling multiple times.
- Shape croissants by cutting triangles from the final dough rectangle and rolling them up.
- Allow shaped croissants to rise until puffy before baking at 400°F (200°C) for 20-25 minutes.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (70g)
- Calories: 270
- Sugar: 6g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg