Description
Golden, crisp croissants with tender buttery layers, baked to a bakery-style finish at home.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm milk
- 1 1/2 cups unsalted butter, cold
- 1 large egg
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, sugar, salt, and yeast. Add warm milk and mix until a soft dough forms.
- Shape the butter into a flat square and chill until firm but pliable.
- Roll out the dough, place butter in the center, fold and laminate the dough with several turns, chilling between folds.
- Roll the dough out, cut into triangles, and shape into croissants.
- Place on the prepared baking sheet, brush with beaten egg, and allow to rise.
- Bake until puffed and deeply golden, then cool slightly before serving.
Notes
- Keep butter cold during lamination for defined layers.
- Chill the dough if it becomes too soft.
- Best enjoyed warm the day they are baked.
Nutrition
- Serving Size: 1 croissant
- Calories: 280
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg