Ingredients
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) sugar
- 2 tsp salt
- 1 tbsp instant yeast
- 1 cup (240ml) warm milk
- 2 tbsp unsalted butter, melted
- 1 cup (225g) unsalted butter (cold, for laminating)
- 1 egg (for egg wash)
Instructions
- Prepare the dough
- In a bowl, mix flour, sugar, salt, and yeast.
- Add warm milk and melted butter, knead until smooth.
- Cover and let rise for 1 hour, or until doubled in size.
- Prepare the butter block
- Place cold butter between two sheets of parchment paper.
- Pound and roll into a thin rectangle. Chill until firm.
- Laminate the dough
- Roll the dough into a rectangle, place the butter block in the center, fold edges over.
- Roll out again into a rectangle, fold into thirds.
- Chill 30 minutes. Repeat rolling and folding 2 more times.
- Shape croissants
- Roll the dough into a large rectangle, cut into triangles.
- Roll each triangle from the base to the tip to form croissants.
- Final rise
- Place croissants on a baking sheet, cover loosely, and let rise 1–2 hours until puffy.
- Bake
- Brush with beaten egg.
- Bake at 400°F (200°C) for 15–20 minutes until golden brown.
- Enjoy!
- Serve warm with butter, jam, or chocolate. 🥐✨
Do you want me to also give you a quick shortcut version (using puff pastry for easy croissants) along with this classic one?
