Ingredients
Scale
- 500 g all-purpose flour
- 50 g sugar
- 10 g salt
- 10 g active dry yeast
- 250 ml warm water
- 250 g unsalted butter, cold
- 1 egg (for brushing)
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the Dough: In a large bowl, combine flour, sugar, salt, and dry yeast. Gradually add warm water, mixing until smooth. Knead for 5–7 minutes until elastic. Shape into a ball, cover with a cloth, and let rest for 1 hour.
- Prepare the Butter: Roll cold butter between parchment paper into a rectangle (20 × 15 cm). Refrigerate for 10–15 minutes.
- Laminate the Dough: Roll the dough into a rectangle (40 × 30 cm), place chilled butter in the center, fold over and seal edges. Roll out again and fold into thirds; repeat this twice more. Wrap in plastic wrap and refrigerate for 1 hour.
- Shape the Croissants: Roll out dough again into a rectangle; cut into triangles. Make a small cut at the base of each triangle and roll up into croissant shapes. Place on a lined baking sheet to rise for about 1 hour.
- Bake: Preheat oven to 200°C (392°F). Brush croissants with beaten egg and bake for 15–20 minutes until golden brown.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (70g)
- Calories: 275
- Sugar: 4g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 23mg