Croissants
Layered, flaky croissants built from a yeasted dough wrapped around a cold butter block and folded into thin, tender layers. The long rests and cold turns reward patience with a crisp exterior and honeycomb interior.
4 cup all-purpose flour
¼ cup granulated sugar
2 tsp fine salt
2 tsp instant yeast
1 cup whole milk, warmed to 100–110°F
¼ cup water, warmed to 100–110°F
2 tbsp unsalted butter, softened (for dough)
12 oz unsalted butter, cold, shaped into a flat 7x8-inch slab
1 large egg, beaten (for egg wash)
1 tbsp milk, for egg wash
1 tbsp vegetable oil
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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