Ingredients
Scale
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm milk
- 1 cup cold unsalted butter
- 1 large egg (for egg wash)
Instructions
- Activate yeast by mixing warm milk and sugar in a bowl; sprinkle yeast over the top and let sit until bubbly.
- Gradually incorporate flour and salt, knead until smooth, then cover and let rise for about an hour.
- Shape cold butter into a rectangle between parchment sheets; chill while dough rises.
- Roll out dough into a rectangle, place butter in center, fold to encase it, and roll out again to create layers; repeat folding process two more times.
- Cut triangles from the final rolled dough, roll into croissant shapes, brush with egg wash, and let rise for 30 minutes before baking at 400°F for 20–22 minutes.
- Prep Time: 90 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 260
- Sugar: 3g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg