Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 1 cup unsalted butter, cold
- 1/2 cup whole milk, warm
- 1/2 cup water, warm
- 1 large egg (for egg wash)
Instructions
- Prepare the yeast mixture by combining warm milk, warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
- Add flour and salt to the yeast mixture and mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Shape the dough into a ball, wrap it in plastic wrap, and chill for 1 hour.
- While chilling, shape the cold butter between parchment paper into an 8×6 inch rectangle and chill for another 30 minutes.
- Roll out the chilled dough into a rectangle (16×10 inches), place the butter block in the center, fold the dough over it, sealing all edges.
- Roll out again into a rectangle and fold into thirds like a letter; chill for another 30 minutes.
- Repeat rolling and folding two more times.
- Roll out final dough into a large rectangle and cut into triangles; roll each triangle from base to tip.
- Place shaped croissants on a parchment-lined baking sheet and let rise in a warm place for about 1 hour.
- Preheat oven to 400°F (200°C). Brush croissants with beaten egg before baking.
- Bake for about 15-20 minutes until golden brown; cool before serving.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg