Servings: 12 people
Calories: 200kcal
Cost: $10
Equipment
- Large mixing bowls
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Ingredients
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 4 tsp active dry yeast
- 2 1/4 tsp kosher salt
- 1 1/4 cups unsalted butter (cold)
- 1 cup cold milk
Instructions
- Mix the flour, sugar, yeast, and salt in a large bowl. Slowly add cold milk and stir until the dough comes together. Knead lightly until smooth and slightly sticky. Wrap in plastic wrap and refrigerate for an hour.
- Cut the cold butter into thin slices and sandwich between two sheets of parchment paper. Flatten into a 6x8 inch rectangle and refrigerate until firm.
- Roll out the chilled dough into a 10x15 inch rectangle. Place the butter sheet in the center, fold the dough over it, roll out again, and fold into thirds. Chill for 30 minutes. Repeat this process three times.
- Roll out the dough into a large rectangle, cut into triangles, and roll each triangle from base to tip, tucking the ends inward.
- Place the shaped croissants on a parchment-lined baking sheet, cover with a cloth, and let rise for 1-2 hours until doubled in size.
- Preheat oven to 375°F (190°C). Brush croissants with beaten egg and bake for 15-20 minutes until golden and flaky.
- Let cool before serving.
- Store in an airtight container at room temperature for two days or freeze for up to a month. Reheat at 350°F (175°C) for 5-10 minutes for best results.
Notes
Use high-quality butter for better flavor and texture. Patience is key; don't rush the chilling steps for flakier layers. If dough springs back while rolling, let it rest for 10 minutes before continuing.
Nutrition
Calories: 200kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 180mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 200IU | Calcium: 15mg | Iron: 1mg
Tried this recipe?Let us know how it was!