French Butter Croissants


French Butter Croissants


For the dough:

4 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons salt

1 tablespoon instant yeast

1 1/4 cups warm milk

For the butter layer:

1 1/2 cups unsalted butter, cold

For the egg wash:

1 egg

1 tablespoon water


Prepare the dough: In a large mixing bowl, combine flour, sugar, salt, and yeast. Gradically add warm milk until a dough forms. Knead for 5 minutes until smooth. Cover and let rest for 1 hour.

Prepare the butter layer: Between two sheets of parchment paper, roll the cold butter into a 12x8 inch rectangle. Chill in the refrigerator.

Laminate the dough: Roll the dough into a 16x10 inch rectangle. Place the butter layer on half of the dough, then fold the other half over it. Seal the edges. Roll out to a 20x12 inch rectangle, fold into thirds. Chill for 30 minutes. Repeat the rolling and folding process twice more.

Shape the croissants: Cut the dough into triangles. Roll each triangle from the base to the tip, forming a croissant shape. Place on a baking sheet, leaving space between each.

Proof: Let the croissants rise for 1-2 hours, until doubled in size.

Apply egg wash: Beat the egg with water and brush over the croissants.

Bake: Preheat the oven to 400°F (200°C). Bake for 15-20 minutes, until golden brown.

Prep Time: 30 minutes | Inactive Time: 4 hours | Bake Time: 20 minutes | Total Time: 4 hours 50 minutes

Kcal: 260 kcal per croissant | Servings: 12 croissants

Mastered the art of French baking with these homemade Flaky French Butter Croissants. Perfectly golden and irresistibly buttery! 🥐

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