Ingredients
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ tsp (1 packet) active dry yeast
- 1½ tsp salt
- 1¼ cups warm milk (about 110 °F/43 °C)
- 1 Tbsp unsalted butter, melted
- 1 cup unsalted butter, cold, for laminating (about 2 sticks)
- 1 large egg, beaten (for egg wash)
Instructions
- Combine warm milk, sugar, and yeast in a bowl. Let sit 5–10 minutes until frothy.
- Add flour, salt, and melted butter. Mix into a shaggy dough, knead lightly, and shape into a rectangle.
- Place in a greased bowl, cover, and let rise until doubled (1–1½ hours).
- Roll dough into a 10×15-inch rectangle. Place cold butter slab in the center. Fold dough over to encase butter.
- Roll into a 10×20-inch rectangle. Do a book fold (fold ends to center, then in half). Chill for 30 minutes.
- Repeat the roll, fold, and chill two more times (3 total turns).
- After final chill, rest dough 1 hour (or overnight). Roll to 8×20 inches. Cut into triangles.
- Roll triangles from base to tip into croissants. Place on baking sheet tip-side down.
- Proof at room temp until puffy (1–2 hours).
- Preheat oven to 400 °F (200 °C). Brush croissants with egg wash. Bake 15 minutes, then reduce to 375 °F and bake 10–15 minutes more.
- Cool slightly and serve warm.
Notes
- Add chocolate or almond paste before rolling for variation.
- Sprinkle herbs, ham, or cheese for savory croissants.
- Brush baked croissants with honey or syrup for shine.
- Use half whole wheat flour for a heartier texture.
- Add cocoa powder to dough for a chocolate twist.
- Prep Time: 1½ hours
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 croissant
- Calories: 280
- Sugar: 4g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
