Description
Authentic Homemade Croissants made from scratch using classic French pastry technique, producing flaky, buttery layers with a tender interior.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon active dry yeast
- 1 1/4 cups warm milk
- 2 tablespoons unsalted butter, melted
- 1 cup unsalted butter, cold
- 1 egg
- 1 tablespoon milk
Instructions
- Mix flour, sugar, and salt in a large bowl or stand mixer.
- Dissolve yeast in warm milk until foamy.
- Add milk mixture and melted butter to dry ingredients and knead until smooth.
- Shape cold butter into a flat square.
- Roll dough into a square and enclose the butter completely.
- Roll dough into a rectangle, fold into thirds, and chill.
- Repeat rolling, folding, and chilling two more times.
- Roll dough to 1/4-inch thickness.
- Trim edges and cut dough into triangles.
- Roll triangles into croissant shapes.
- Proof croissants until doubled in size.
- Brush with egg wash and bake until golden brown.
Notes
- Keep dough and butter cold at all times.
- Use high-fat butter for better layers.
- Avoid pressing too hard when rolling.
- Allow enough resting time between turns.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 280
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg