Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (10g) salt
- 1 tablespoon (10g) active dry yeast
- 1 1/4 cups (300ml) warm milk
- 2 tablespoons unsalted butter, melted
- 1 cup (225g) unsalted butter, cold for layering
- 1 egg
- 1 tablespoon milk for finishing
Instructions
- In a mixing bowl or stand mixer, combine flour, sugar, and salt. Dissolve yeast in warm milk; let sit until foamy.
- Add the yeast mixture and melted butter to the dry ingredients; knead until smooth.
- Shape dough into a rectangle, wrap it in plastic wrap, and refrigerate for an hour.
- Meanwhile, prepare the butter layer by flattening cold butter between parchment paper into a square.
- Roll out dough and enclose the butter in it; roll into a rectangle and fold it like a letter.
- Chill after each turn for three total turns.
- Roll out dough again and cut triangles; shape into croissants.
- Let rise for 1.5 to 2 hours before brushing with an egg-milk mixture.
- Bake at 400°F (200°C) for 18–22 minutes until golden brown.
- Prep Time: 2 hours
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg