Description
A classic French pastry made with layers of buttery dough, perfect for breakfast or brunch.
Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 3 tablespoons warm water (110 degrees F/45 degrees C)
- 1 teaspoon white sugar
- 1 3/4 cups all-purpose flour
- 2 tablespoons white sugar
- 1 1/2 teaspoons salt
- 2/3 cup warm milk
- 2 tablespoons vegetable oil
- 2/3 cup unsalted butter, chilled
Instructions
- In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar and stir. Let stand until creamy, about 10 minutes.
- In another bowl, stir together flour, 2 tablespoons sugar, and salt. Cut in the cold butter until mixture resembles coarse crumbs.
- Stir in the yeast mixture, milk, and oil. Mix until dough forms a ball.
- On a lightly floured surface, roll the dough into a 14×9-inch rectangle. Fold into thirds, like a letter. Cover and refrigerate for 4 hours or overnight.
- After chilling, roll dough again into a 14×9-inch rectangle and fold into thirds. Chill for another hour.
- Roll dough into a 20×5-inch rectangle. Cut into triangles and roll up from the wide end to form croissants.
- Place on baking sheets, cover, and let rise until doubled, about 1-2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Brush with egg wash and bake for 15-20 minutes until golden brown.
Notes
Ensure butter is very cold for the best flaky layers. Resting time is crucial for texture.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Method: Breakfast
- Cuisine: French
Nutrition
- Calories: 210
- Sugar: 2g
- Fat: 12g
- Carbohydrates: 22g
- Protein: 4g