Ingredients
Scale
- 625 g all-purpose flour
- 10.5 g active dry yeast
- 312.5 ml warm milk
- 37.5 g granulated sugar
- 12.5 g salt
- 312.5 g unsalted butter (cold)
- 5 eggs (beaten)
Instructions
- Activate the yeast by mixing warm milk with yeast in a bowl and letting it sit until frothy (about 5-10 minutes).
- In a large mixing bowl, combine flour, sugar, and salt; then add the activated yeast mixture and mix until a dough forms.
- Knead the dough on a floured surface until smooth and elastic (about 10 minutes).
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Pound cold unsalted butter into a flat rectangle between parchment paper; chill if necessary.
- Roll out chilled dough into a large rectangle, place butter in the center, fold dough over it, and roll out gently. Fold into thirds like a letter; repeat this process twice.
- Roll out the laminated dough into one large rectangle, cut into triangles, and roll each tightly from base to tip.
- Place on a lined baking sheet; let rise until doubled in size (1-2 hours).
- Preheat oven to 200°C (400°F), brush croissants with beaten egg wash, and bake for about 15-20 minutes or until golden brown.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg