Description
Flaky, buttery croissants with crisp golden layers and a soft, airy interior, perfect for breakfast or brunch.
Ingredients
- 500 g all-purpose flour
- 60 g sugar
- 10 g salt
- 10 g dry yeast
- 300 ml milk
- 250 g butter (cold, for laminating)
- 1 egg (for egg wash)
Instructions
- In a bowl, mix the flour, sugar, salt, and yeast.
- Add the milk and knead into a smooth dough. Let it rest in the refrigerator for 1 hour.
- Roll out the dough into a rectangle and place the cold butter in the center. Fold the dough over the butter.
- Roll out and fold the dough into thirds. Repeat this folding process 3–4 times, chilling between folds.
- Roll out the dough into a large sheet and cut into triangles.
- Roll each triangle into a croissant shape and place on a baking tray.
- Let them proof until doubled in size.
- Brush with beaten egg and bake at 180°C until golden brown.
Notes
- Keep the butter cold during lamination to ensure flaky layers.
- Chill the dough between folds to prevent tearing.
- Serve warm or store in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
