Ingredients
Equipment
Method
- In a stand mixer, combine the flour, sugar, salt, and yeast. Add the water and milk gradually while mixing until the dough comes together smoothly. Let the dough rest in a warm spot for 30 minutes.
- Beat the butter and 2 tablespoons of flour until creamy and pliable. Shape into a 6-inch square on plastic wrap and chill in the fridge.
- Roll the dough into a square and place the chilled butter square diagonally in the center. Fold the corners of the dough over the butter, sealing the edges tightly. Wrap in plastic wrap and refrigerate for 1 hour.
- Roll the dough into a 16x8 inch rectangle and fold it into thirds like a letter. Repeat this rolling and folding process three times, chilling the dough between each turn.
- Refrigerate the dough overnight. The next day, roll it into a 13x10 inch rectangle and cut into triangles. Roll each triangle into a crescent shape and let proof on baking sheets for 60-90 minutes.
- Preheat your oven to 375°F (350°F for convection). Brush the croissants with beaten egg and bake for 20 minutes until golden brown.
Nutrition
Calories: 200kcalCarbohydrates: 23gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 40mgFiber: 1gSugar: 2gVitamin A: 300IUCalcium: 30mgIron: 1mg
Notes
Feel free to substitute with European-style butter for a richer taste or use dairy-free alternatives for a vegan option. Store croissants in an airtight container for up to 2 days or freeze for longer storage. To reheat frozen croissants, pop them in the oven for 5-10 minutes at 350°F. Enjoy your baking adventure—it's more than just making croissants; it's about creating memories!
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