Croissants
Flaky, buttery laminated pastry — the ultimate French breakfast.
- prep 60 min
- cook 15 min
- total 75 min
- serves 12
- intermediate
- France
Ingredients
- 500 g flour
- 280 g butter
- 300 ml milk
- 50 g sugar
- 7 g yeast
- 10 g salt
Steps
- Make dough: mix flour, milk, sugar, yeast.
- Knead 10 min.
- Refrigerate overnight.
- Enclose cold butter block in dough, roll and fold 3 times.
- Chill 30 min between each fold.
- Shape triangles, roll into crescents, proof 2 hours.
- Brush with egg wash, bake at 200°C for 15 minutes.
≈ 260 kcal · 5 g protein · 28 g carbs · 15 g fat — per serving, estimate