Description
Flaky, buttery homemade croissants with light layers and classic French bakery texture.
Ingredients
Scale
- 2¼ teaspoons instant yeast
- ½ cup room-temperature water
- 3½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons salt
- 1 cup whole milk
- 1 large egg, beaten
- 1½ cups unsalted butter
- 2 tablespoons all-purpose flour
Instructions
- Prepare dough ingredients and mix until smooth
- Rest dough in a warm place
- Prepare butter square and chill
- Enclose butter in dough
- Roll and fold dough, then chill
- Repeat turns with chilling
- Chill dough overnight
- Roll dough and cut triangles
- Shape croissants and proof
- Bake until golden brown
Notes
- Croissants are best the day they are baked
- Store at room temperature up to 2 days
- Freeze baked croissants up to 3 months
- Reheat in oven for best texture
- Prep Time: 5 hours 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 470
- Sugar: 8g
- Sodium: 488mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 98mg