Ingredients
- 4 cups all-purpose flour (or 3 1/2 cups bread flour)
- 1/2 cup granulated sugar
- 2 teaspoons salt
- 1 tablespoon instant yeast (or active dry yeast, proofed)
- 1 1/4 cups whole milk, warm (110°F or 43°C)
- 1/4 cup unsalted butter, softened
- 1 1/2 cups cold unsalted butter (for butter block, formed into 8×6-inch rectangle)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- In a large bowl, mix flour, sugar, salt, and yeast. Add warm milk and mix into a shaggy dough. Knead for 5–7 minutes until smooth, then knead in softened butter. Let rest for 1 hour.
- On parchment, arrange cold cubed butter into an 8×6-inch rectangle. Flatten with a rolling pin and chill.
- Roll dough into a 24×12-inch rectangle. Place butter block in the center and fold sides over to encase it. Roll again, fold into thirds, wrap, and chill for 30 minutes.
- Repeat rolling and folding process 2 more times, chilling 30 minutes between each.
- Roll final dough into a large rectangle and cut into 4-inch-wide triangles. Roll from base to tip, place on lined baking sheet, and proof for 1–2 hours until puffed.
- Preheat oven to 400°F (200°C). Brush croissants with egg wash and bake 20–25 minutes until golden and flaky.
Notes
- Keep butter cold and dough chilled between folds for flakier layers.
- Swap milk and butter with dairy-free alternatives for a vegan version.
- Add fillings like chocolate, almond cream, or jam before rolling for variation.
- Freeze shaped, unbaked croissants up to 2 months and bake from frozen.
- For whole wheat croissants, substitute up to 1 cup of flour with whole wheat flour.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 croissant
- Calories: 320
- Sugar: 7g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
