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 or instant yeast
- 1 1/2 cups cold whole milk
- 1 1/2 cups unsalted butter (for layering)
- 2 tablespoons all-purpose flour (for butter layer)
- 1 large egg (for egg wash)
- 2 tablespoons whole milk (for egg wash)
Instructions
- In a stand mixer bowl, combine flour, sugar, salt, and yeast. Gradually add cold milk on low speed until combined.
- Knead dough for about 5 minutes until smooth. Shape into a ball, cover with plastic wrap, and let rise for about 90 minutes until doubled.
- Roll softened butter between parchment sheets into a rectangle; chill while dough rises.
- Roll risen dough into a rectangle twice the size of the butter layer. Encase the butter in the dough and roll out gently.
- Fold dough into thirds like a letter; refrigerate for 30 minutes.
- Repeat rolling and folding two more times.
- Roll final dough into a large rectangle; cut triangles and roll tightly from base to tip.
- Let croissants rise on parchment-lined baking sheets until doubled (about 60-90 minutes).
- Preheat oven to 375°F (190°C). Brush with egg wash and bake for about 18 minutes until golden brown.
- Prep Time: 90 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg