Description
Indulge in the art of homemade croissants with this easy-to-follow recipe that guarantees a perfectly flaky, buttery experience right in your kitchen.
Ingredients
Scale
- 1/4 cup unsalted butter (softened)
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 1 1/2 cups cold whole milk
- 1 1/2 cups unsalted butter (for lamination)
- 2 tablespoons all-purpose flour (for lamination)
- 1 large egg (for egg wash)
- 2 tablespoons whole milk (for egg wash)
Instructions
- In a mixing bowl, combine flour, sugar, salt, and yeast. Add cold milk and softened butter; mix until a rough dough forms. Knead gently until smooth.
- Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the butter block by flattening softened butter between parchment paper into a rectangle; refrigerate until firm but pliable.
- Roll out chilled dough into a rectangle twice the size of the butter block, place butter in center, and fold dough over it.
- Roll out to seal in the butter and perform three single turns, resting in the fridge between each turn.
- Shape by rolling out dough into triangles and rolling from wide end to tip. Place on parchment-lined baking sheets.
- Proof in a warm area for about 90 minutes until doubled in size.
- Preheat oven to 400°F (200°C). Brush with egg wash and bake for about 18 minutes until golden brown.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 267
- Sugar: 3g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 43mg