Homemade Croissants
Ingredients
Dough
-
4½
teaspoons
yeast
-
¼
cup
sugar
-
6
tablespoons
warm water
-
2
teaspoons
salt
-
4
tablespoons
melted butter
-
2
cups
cold milk
-
5
cups
flour
Butter Layer
-
2
cups
cold unsalted butter
Egg Wash
Optional Fillings
-
¾ - 1½
cups
pure pumpkin
-
36
squares
chopped chocolate
-
¾ - 1½
cups
peanut butter
-
36
teaspoons
cinnamon sugar
-
¾ - 1½
cups
Nutella
Instructions
- Activate the yeast by combining warm water with sugar and yeast; let it sit until foamy.
- In a large bowl, mix remaining sugar, salt, melted butter, milk, and the yeast mixture.
- Gradually add flour until the dough forms a sticky ball.
- Roll out the dough into a rectangle about ½ inch thick and chill in the fridge for 40 minutes.
- Flatten the cold butter into a rectangle and chill it again.
- Roll out the dough into a larger rectangle and place the butter in the center, folding the dough over it.
- Roll and fold the dough several times to create layers, chilling it in between each turn.
- After the final turn, refrigerate the dough for at least 4 hours or overnight.
- Divide the dough and roll out one half into a rectangle; cut into triangles.
- Roll each triangle into a croissant shape and place on a baking sheet to rise for 1-2 hours.
- Preheat the oven to 425°F and brush the tops with egg wash.
- Bake until golden brown, about 15-18 minutes.
Nutrition Facts (estimated)
Servings
32 croissants
Calories
378
Total fat
22g
Total carbohydrates
36g
Total protein
8g
Sodium
400mg
Cholesterol
50mg
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