Ingredients
- 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons salt
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup warm milk
- ½ cup cold water (as needed)
- 1 ½ cups unsalted butter, cold and cubed
- 2 tablespoons unsalted butter, softened
- 1 large egg (for egg wash)
Instructions
- In a bowl, mix warm milk, sugar, and yeast. Let sit until foamy, about 5–10 minutes.
- In another bowl, mix flour and salt. Add the yeast mixture and softened butter. Mix to form a dough.
- Knead dough gently, shape into a rectangle, wrap, and refrigerate for at least 1 hour.
- Place the cold cubed butter between parchment sheets and roll into a 7-inch square. Chill until firm.
- Roll dough into a 10-inch square, place the butter slab in the center, fold dough over it like an envelope.
- Roll into a rectangle, fold into thirds. Wrap and chill for 30 minutes. Repeat 2–3 more folds, chilling between each.
- Roll the laminated dough into a 24×12-inch sheet. Cut into triangles.
- Roll each triangle from base to tip to form croissants. Place on a baking sheet.
- Let rise until puffy, 1–2 hours.
- Preheat oven to 400°F (200°C). Brush croissants with egg wash.
- Bake for 15–20 minutes until golden and flaky. Cool on a wire rack.
Notes
- Keep ingredients and dough cold during laminating to preserve butter layers.
- Fill with chocolate or almond paste before rolling for a variation.
- Freeze unbaked croissants after shaping for later use.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 croissant
- Calories: 312
- Sugar: 6g
- Sodium: 343mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
