Croissant
Buttery, flaky, and golden, these homemade croissants are a labor of love that pays off with every tender, airy layer.
- Total time
- 240 min
- Servings
- 8
- Calories
- 350
- Protein
- 6g
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- ¾ cup milk
- ¼ cup sugar
- 2.25 teaspoons active dry yeast
- 1 teaspoon salt
- 1 large egg
Instructions
- 1
Warm milk to 110°F, stir in sugar and yeast, let foam 5 minutes.
- 2
Mix flour and salt, add yeast mixture and egg, knead into a soft dough.
- 3
Cover and chill dough 1 hour. Meanwhile, shape butter into a flat square.
- 4
Roll dough into a rectangle, place butter in center, fold dough over it, seal edges.
- 5
Roll out and fold into thirds, chill 30 minutes. Repeat 3 times.
- 6
Roll dough into a large rectangle, cut into triangles, roll each from base to tip.
- 7
Place on baking sheet, curve ends, let rise 1 hour until puffy.
- 8
Brush with beaten egg, bake at 400°F for 15-20 minutes until golden brown.
Tools you’ll need
- rolling pin
- baking sheet
- mixing bowl
- plastic wrap
- pastry brush
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