Ingredients
Scale
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 1/4 cup warm water
- 1 cup cold whole milk
- 1 cup (2 sticks) unsalted butter, cold
- 1 egg (for egg wash)
Instructions
- In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let sit for 10 minutes until foamy.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the foamy yeast mixture and cold milk. Mix until a shaggy dough forms.
- Knead lightly, shape into a rectangle, wrap in plastic, and chill for 30 minutes.
- Place the cold butter between two sheets of parchment paper. Flatten into a 6-inch square using a rolling pin, then chill again.
- Roll out the chilled dough into a large rectangle. Place the butter block in the center. Fold the dough over it like an envelope and seal all edges.
- Roll the dough into a long rectangle. Perform a letter fold: fold the top third down, then the bottom third up. Wrap and chill for 30 minutes.
- Repeat the rolling and folding process two more times, chilling between each turn.
- After the final rest, roll out the dough into a thin rectangle. Cut into triangles with a sharp knife.
- Stretch each triangle gently and roll it from the base to the tip, forming a crescent shape.
- Place on a lined baking tray. Let the croissants proof at room temperature for 1.5 to 2 hours until puffy.
- Brush each with beaten egg, covering the entire surface.
- Bake in a preheated oven at 400°F (200°C) for 18–22 minutes until golden brown. Let cool slightly before serving.
Notes
Add turkey bacon or chicken ham for a savory option
Insert chocolate or cinnamon-sugar for a sweet twist
Chill dough thoroughly between each fold
Keep butter cold to prevent melting during lamination
Allow full proofing time for light, airy texture
- Prep Time: 1 hour
- Cook Time: 20