Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon active dry yeast
- 1 1/4 cups milk (warmed)
- 1 cup unsalted butter (cold)
- 1 egg (for egg wash)
Instructions
- In a large bowl, mix the flour, sugar, and salt.
- In a separate bowl, dissolve the yeast in the warm milk and let it sit for a few minutes.
- Combine the yeast mixture with the dry ingredients and knead until a dough forms.
- Refrigerate the dough for at least 30 minutes.
- Roll out the cold butter between two sheets of parchment paper to create a flat sheet.
- Roll out the dough into a rectangle, and place the butter sheet on one half of the dough.
- Fold the other half over the butter and seal the edges.
- Roll out and fold the dough several times, chilling it between folds.
- Roll the laminated dough out to about 1/4 inch thick and cut into triangles.
- Roll each triangle from the base to the tip and place on a baking sheet.
- Allow them to rise until doubled in size, then brush with the egg wash.
- Bake at 400°F (200°C) for 15-20 minutes until golden brown.
Notes
For a sweet variation, add chocolate chips before rolling. You can also sprinkle with cinnamon sugar for a twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg