Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup + 1 tbsp sugar
- 3 1/4 tsp active dry yeast
- 6 1/2 tbsp cold milk
- 7 tbsp unsalted butter (room temperature)
- 2 tsp salt
- 1/2 cup + 1 tsp cold water
- 1 cup + 2 tbsp cold unsalted butter
- 1 egg
- 1 egg yolk
Instructions
- In a mixing bowl, combine flour, sugar, yeast, cold milk, soft butter, and salt. Mix on low speed while gradually adding cold water until a dough forms.
- Knead on medium-low for about 10 minutes until smooth. Shape into a rectangle, wrap tightly in plastic wrap, and refrigerate overnight.
- For the butter layer, place cold butter between parchment paper and pound into a rectangle. Freeze both the butter slab and dough for about 20 minutes.
- Roll out chilled dough into a rectangle and place the frozen butter on one half; fold over to seal.
- Roll out again into a rectangle and fold into thirds; freeze for another 30 minutes.
- Repeat this rolling process two more times; finally roll into a larger rectangle.
- Cut triangles from the dough to shape croissants by rolling from the base to tip.
- Brush with egg wash before letting them rise in a warm area; bake until golden brown.
- Prep Time: 90 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg