Description
Delicious and flaky homemade croissants that melt in your mouth.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 3/4 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 1/2 cups cold unsalted butter (for laminating)
- 1 large egg (for egg wash)
Instructions
- In a bowl, combine warm milk and yeast; let stand until bubbly.
- In a mixing bowl, whisk flour, sugar, and salt. Add the yeast mixture and melted butter, mixing until a dough forms.
- Knead for 5-10 minutes until smooth.
- Shape into a ball, cover, and let it rise until doubled in size (1-2 hours).
- Roll out the dough into a rectangle. Place cold butter in the center, fold the dough around it, and roll out to create layers.
- Fold the dough into thirds and refrigerate for 30 minutes. Repeat the rolling and folding 2 more times.
- Roll out the final dough to 1/4-inch thickness, cut triangles, and roll up from base to tip.
- Place on a baking sheet, cover, and let rise until puffy (about 1 hour).
- Preheat oven to 400°F (200°C). Brush with egg wash and bake for 15-20 minutes until golden brown.
Notes
Make sure your butter is cold during the laminating process for the best flaky layers. Don’t rush the rising times for flaky results.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 5g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg