Croissants
Ingredients
Dough
-
¼
cup
unsalted butter, softened to room temperature
-
4
cups
all-purpose flour
-
¼
cup
granulated sugar
-
2
teaspoons
salt
-
1
Tablespoon
active dry or instant yeast
-
1½
cups
cold whole milk
Butter Layer
-
1½
cups
unsalted butter, softened to room temperature
-
2
Tablespoons
all-purpose flour
Egg Wash
-
1
large
egg
-
2
Tablespoons
whole milk
Instructions
- Prepare the dough by mixing butter, flour, sugar, salt, yeast, and cold milk.
- Knead the dough until it is soft and slightly tacky, then let it rest in the refrigerator for 30 minutes.
- Roll the dough into a 14x10-inch rectangle and chill for 4 hours or overnight.
- Make the butter layer by mixing softened butter and flour, then chill it into a 7x10-inch rectangle.
- Laminate the dough by enclosing the butter layer within it and rolling it out, folding it into thirds three times with chilling in between.
- Roll the laminated dough into an 8x20-inch rectangle and cut it into triangles.
- Shape the triangles into croissants and let them rest at room temperature for 1 hour, then chill for another hour.
- Preheat the oven and prepare the egg wash.
- Brush the croissants with the egg wash and bake until golden brown.
Nutrition Facts (estimated)
Servings
16 croissants
Calories
200
Total fat
12g
Total carbohydrates
22g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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