Ingredients
Scale
- 1 cup room temperature water
- ¾ cup whole milk
- 2-½ teaspoons instant yeast
- ¼ cup granulated sugar
- 5 cups bread flour
- ½ cup whole wheat flour
- 1-½ teaspoons fine sea salt
- 4 tablespoons softened unsalted European-style butter
- 1-¾ cups very cold unsalted European-style butter (cut into pieces)
- For egg wash: 1 egg yolk and 1 tablespoon heavy cream
Instructions
- Combine warm water and milk in a bowl; sprinkle yeast on top, letting it sit until frothy (about 5 minutes).
- In a stand mixer bowl, mix both flours, sugar, and salt. Add yeast mixture and softened butter; mix on low speed until combined.
- Increase speed to medium; knead until smooth (5-7 minutes).
- Shape dough into a ball; place in a greased bowl, cover, and let rise until doubled (1-2 hours).
- While rising, prepare the cold butter layer by pounding very cold butter between parchment sheets into a rectangle.
- Roll out risen dough into a large rectangle; place chilled butter layer in the center and fold edges over like an envelope.
- Follow additional steps for rolling and folding to achieve flaky layers.
- Prep Time: 90 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (70g)
- Calories: 245
- Sugar: 3g
- Sodium: 165mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg