Description
Flaky, buttery homemade croissants with delicate laminated layers and a golden crisp exterior. Perfect for breakfast, brunch, or special occasions.
Ingredients
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- 4 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm milk
- 1 1/4 cups unsalted butter, cold
- 1 egg, beaten for egg wash
Instructions
- Warm the milk slightly and dissolve yeast with a pinch of sugar. Let sit until foamy.
- In a large bowl, mix flour, remaining sugar, and salt.
- Add yeast mixture and mix into a soft dough. Knead gently until smooth.
- Cover and refrigerate dough for 1 hour.
- Flatten cold butter between parchment paper into a thin square and chill briefly.
- Roll dough into a rectangle and place butter square in the center. Fold dough over butter like an envelope.
- Roll out gently and fold into thirds. Chill for 30 minutes.
- Repeat rolling and folding two more times, chilling between each fold.
- Roll dough into a large rectangle and cut into long triangles.
- Roll each triangle from the wide end to the tip and shape into crescents.
- Place on lined baking sheets and let proof until puffy, about 1 to 2 hours.
- Brush with beaten egg.
- Bake at 400 degrees Fahrenheit for 18 to 22 minutes until deep golden brown.
- Cool slightly before serving.
Notes
- Keep butter cold but pliable for clean layers.
- Chill dough between folds to maintain lamination.
- Bake until deeply golden for best flavor and texture.
Nutrition
- Serving Size: 1 croissant
- Calories: 320
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg