Ingredients
Scale
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm milk
- 1 cup cold unsalted butter (for layering)
- 1 large egg (for egg wash)
Instructions
- Activate the yeast by combining warm milk, sugar, and yeast in a mixing bowl. Let it sit for about 5-10 minutes until frothy.
- In another bowl, mix flour and salt. Add the yeast mixture once ready and stir until combined. Knead until smooth.
- Form the dough into a ball, place it in an oiled bowl, cover, and let it rise in a warm area until doubled (about 1 hour).
- Roll out cold unsalted butter between parchment paper into a rectangle.
- Roll the risen dough into a larger rectangle, place the butter layer in the center, fold over the dough, and roll out gently.
- Fold this rectangle into thirds like a letter; repeat rolling and folding two more times to create layers.
- Cut croissants from triangles of laminated dough, roll them up, place on a baking sheet lined with parchment paper, and let them rise for another 30 minutes.
- Preheat oven to 400°F (200°C). Brush croissants with egg wash before baking for about 22 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 2g
- Sodium: 145mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg