Ingredients
Scale
- 18 oz all-purpose flour
- ¼ cup + 1 Tbsp granulated sugar
- 2½ tsp fine sea salt
- 1 Tbsp + ½ tsp instant yeast
- ½ cup + 2 Tbsp cold water
- ½ cup + 2 Tbsp cold whole milk
- 3 Tbsp unsalted butter, softened
- 1¼ cups cold unsalted butter, for layering
- 1 large egg, for egg wash
- 1 egg yolk, for egg wash
- Pinch of salt, for egg wash
Instructions
- In a stand mixer, combine flour, sugar, salt, and yeast. Add cold water, milk, and softened butter; mix until smooth.
- Cover and let rise in a warm area for about 1½ to 2 hours until nearly doubled in size.
- Shape dough into a square and chill for at least 1 hour.
- Prepare the butter layer by flattening cold butter into a square; chill until firm.
- Laminate the dough by enclosing the butter inside and rolling it out multiple times with chilling periods between rolls.
- Shape croissants by cutting triangles from rolled dough and rolling them up.
- Proof the shaped croissants before baking them at 425°F until golden brown.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (70g)
- Calories: 260
- Sugar: 5g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg