Ingredients
Scale
- 1 kg all-purpose flour
- 420 g water
- 50 g eggs (or 1 large egg)
- 45 g fresh yeast
- 18 g salt
- 100 g granulated sugar
- 20 g honey
- 70 g butter (for dough)
- 400 g dry butter (beurre de tourage)
- For egg wash: 55 g egg yolks and 30 g heavy whipping cream
Instructions
- In a mixing bowl or stand mixer, combine flour, water, eggs, yeast, salt, sugar, and honey until smooth. Knead for about 10 minutes until elastic.
- Cover the dough with a damp cloth and let it rise in a warm place for about an hour or until it doubles in size.
- Roll out the dough into a rectangle; encase the butter layer in the center by folding over each side of the dough.
- Roll out the dough again into a long rectangle and fold it into thirds like a letter. Repeat this rolling and folding two more times.
- Roll out once more to cut triangles for shaping croissants; roll tightly from base to tip.
- Place on baking sheets lined with parchment paper and let rise until doubled in size.
- Preheat oven to 200°C (390°F). Brush croissants with egg wash before baking for about 15 minutes until golden brown.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (85g)
- Calories: 300
- Sugar: 5g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg