Description

This easy-to-follow croissant recipe transforms simple ingredients into golden, flaky masterpieces, filling your home with warmth and creating joyful memories.

Ingredients

Scale

500 g All-Purpose Flour
60 g Granulated Sugar
10 g Fine Sea Salt
10 g Instant Dry Yeast
250 ml Whole Milk
100 ml Cold Water
250 g Unsalted Butter
1 large Egg

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Instructions

Prepare the Dough: Combine flour, sugar, and salt. Add yeast, then milk and water. Mix until shaggy, knead until smooth, then refrigerate
Prepare the Butter Block: Pound butter between parchment to form an 8×8 inch square, refrigerate
First Turn: Roll dough into a rectangle, enclose butter, roll out, and fold into thirds. Refrigerate
Second Turn: Repeat the single fold and refrigerate
Third Turn: Repeat folding procedure and refrigerate
Shape the Croissants: Roll dough into a large rectangle, cut triangles, roll them up, and place on a baking sheet
Proof the Croissants: Allow to proof until doubled in size
Preheat and Egg Wash: Preheat oven, whisk egg with water, and brush on croissants
Bake: Bake until golden brow
Cool: Transfer to a wire rack

Notes

Keep all ingredients cold for best results.

Don't rush the proofing stage for optimal texture.

Prep Time: 20 mins
Cook Time: 15-20 mins
Category: Breakfast
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 croissant
Calories: 300 kcal
Sugar: 6 g
Sodium: 250 mg
Fat: 19 g
Saturated Fat: 12 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 55 mg