Ingredients
Scale
- 2 ¼ teaspoons instant yeast
- ½ cup water
- 3 ½ cups all-purpose flour (plus for dusting)
- ⅓ cup granulated sugar
- 2 teaspoons salt
- 1 cup whole milk
- 1 large egg (beaten)
- 1 ½ cups unsalted butter (cubed)
- 2 tablespoons all-purpose flour
Instructions
- Prepare ingredients by cutting butter into cubes and allowing milk to reach room temperature.
- In a stand mixer bowl, combine flour, sugar, and salt. Mix well.
- If using instant yeast, add it in; otherwise, proof active dry yeast in warm water first.
- Pour water and milk over dry ingredients; mix on medium-high speed until smooth (8-10 minutes).
- Form dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise until doubled (30 minutes).
- Create a butter block by mixing cubed butter with flour until creamy; shape into a square and chill.
- Roll out dough into a square and encase the chilled butter; roll again into a rectangle.
- Fold the dough into thirds and refrigerate after each fold to maintain coldness (repeat three times).
- Shape croissants from rolled-out dough; let proof until doubled (60-90 minutes).
- Brush with beaten egg before baking at 375°F for about 20 minutes.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant (70g)
- Calories: 270
- Sugar: 4g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg