French Butter Croissants
Ingredients:
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
Directions:
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! 🥐