Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp salt
- 2 1/4 tsp instant yeast
- 1 cup warm whole milk
- 1 1/3 cups cold unsalted butter
- 1 large egg (for egg wash)
Instructions
- In a large bowl, mix flour, sugar, salt, and yeast (keeping yeast and salt separate). Add warm milk and stir until a rough dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth.
- Place the dough in an oiled bowl, cover, and let it rise for about 1 hour until doubled.
- Roll cold butter into a square (7×7 inches) and refrigerate.
- Roll the dough into a square (14×14 inches), place butter in the center, fold corners over to enclose.
- Roll into a rectangle (20×10 inches), fold like a letter, wrap in plastic wrap, and chill for 30 minutes.
- Repeat rolling and folding two more times with chilling in between each.
- Roll out to a rectangle (20×12 inches) and cut into triangles. Roll each triangle from base to tip.
- Place on parchment-lined baking sheets, cover lightly, and proof for about 1-1.5 hours until puffy.
- Preheat oven to 400°F (200°C), brush croissants with beaten egg, bake for about 15-18 minutes until golden.
- Prep Time: 75 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg