Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup + 1 tbsp sugar
- 3 1/4 tsp active dry yeast
- 6 1/2 tbsp cold milk
- 7 tbsp unsalted butter (room temperature)
- 2 tsp salt
- 1/2 cup + 1 tsp cold water
- 1 cup + 2 tbsp cold unsalted butter (for layering)
- 1 egg (for egg wash)
- 1 egg yolk (for egg wash)
Instructions
- Combine flour, sugar, yeast, milk, soft butter, and salt in a mixing bowl. Mix until combined.
- Gradually add cold water while kneading until smooth; refrigerate overnight.
- Prepare a butter block by pounding cold butter into a rectangle; freeze along with dough for about 20 minutes.
- Roll out chilled dough and enclose the butter block; roll out again to create layers.
- Fold and freeze the layered dough before rolling it into a larger rectangle.
- Cut triangles from the rolled dough and shape each croissant; allow them to rise.
- Bake at 375°F for 16-20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (60g)
- Calories: 265
- Sugar: 3g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 40mg