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–+ servings
Croissants

Croissants

Master delicious croissants with this step-by-step guide, showcasing layers of flaky, buttery goodness.
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Prep Time 12 hours
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 1 day 6 hours
Servings: 16 croissants
Course: Breakfast
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4.67 cups all-purpose or bread flour plus more for dusting
  • ⅓ cup granulated sugar
  • 1.5 tablespoons kosher salt
  • 2.25 teaspoons active dry yeast
  • ¾ cup water at room temperature
  • ½ cup whole milk at room temperature
  • ¼ cup unsalted butter cut into ½-inch pieces, chilled
  • 1.5 cups unsalted European or European-style butter chilled
  • to taste all-purpose flour for rolling
  • 1 large egg yolk
  • 1 tablespoon heavy cream

Equipment

  • Mixing Bowl
  • rolling pin
  • Baking sheet
  • Plastic Wrap

Method
 

  1. Combine flour, sugar, salt, and yeast in a mixing bowl.
  2. In another bowl, mix water and milk, and then add to the dry ingredients.
  3. Add the chilled unsalted butter pieces and mix until combined.
  4. Knead the dough until smooth, then cover and let it rise until doubled in size.
  5. Roll out the dough on a floured surface into a rectangle.
  6. Place the chilled European-style butter in the center of the dough and fold the sides over it.
  7. Roll out again into a rectangle and fold in thirds. Repeat this process multiple times.
  8. After the last fold, wrap the dough in plastic and chill it for several hours or overnight.
  9. Roll out the chilled dough and cut it into triangles.
  10. Roll each triangle from the wide end and place them on a baking sheet.
  11. Brush with egg yolk and heavy cream mixture.
  12. Bake in a preheated oven until golden brown.

Nutrition

Serving: 1croissantCalories: 300kcalCarbohydrates: 36gProtein: 5gFat: 15g

Notes

These croissants are best enjoyed fresh and can be personalized with various fillings. Store them properly to maintain their flakiness.

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