Description
Delicious homemade butter croissants that are flaky and buttery.
Ingredients
Scale
- 1 cup warm milk (about 110°F)
- 1 packet instant yeast (2 teaspoons)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter (room temperature)
- 3 cups all-purpose flour
- 1/2 cup unsalted butter (chilled and sliced)
- 1 whole egg (for egg wash)
- 2 tablespoons milk (for egg wash)
Instructions
- Activate the yeast by mixing warm milk, yeast, and sugar. Let it sit until frothy.
- In a large bowl, whisk together flour and salt, then add the yeast mixture and room temperature butter. Mix to form a rough dough.
- Knead the dough on a floured surface for about 5-7 minutes until smooth. Allow it to rise in a greased bowl for about an hour until doubled.
- Prepare the butter layer by pounding chilled butter between parchment paper into a rectangle and refrigerate.
- Roll out the risen dough into a rectangle and place the butter layer in the center; fold and roll out again to create layers. Refrigerate between folds.
- Shape into triangles, roll up tightly from the base, and let proof for one hour.
- Preheat oven to 400°F (200°C), brush with egg wash, and bake for 15-20 minutes until golden.
Notes
- Ensure the butter is properly chilled before using for layers.
- For best results, allow the dough to rise in a warm environment.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg