Description
A flaky, buttery homemade croissant recipe that celebrates texture and flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup warm milk
- 1/2 cup unsalted butter, softened
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, combine the flour, instant yeast, sugar, and salt thoroughly.
- Gradually pour in the warm milk, stirring until a rough dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Flatten the dough into a rectangle about 1/4 inch thick.
- Spread the softened butter evenly over the dough.
- Fold the dough into thirds like a letter, rotate 90 degrees, and roll out again.
- Repeat this folding and rolling process two more times, then wrap tightly and refrigerate for 1 hour.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough into a rectangle and cut into triangles.
- Roll each triangle from the wide end to the tip to form croissant shapes.
- Place croissants on the prepared baking sheet, ensuring space between them.
- Brush with a beaten egg for a shiny finish.
- Bake for 12 to 15 minutes until golden brown and puffed. Cool slightly before serving.
Notes
Ensure butter is cold during rolling for flaky layers, and don’t skip chilling time for best results.
- Prep Time: 30
- Cook Time: 15
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 205
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg