Ingredients:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup unsalted butter, cold
- 2/3 cup milk, cold
- 1 egg for egg wash
Directions:
- In a bowl, combine the flour, sugar, yeast, and salt. Mix well.
- Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until you have a coarse, crumbly mixture.
- Gradually add the cold milk and mix until a dough forms.
- Turn the dough out onto a floured surface and knead it briefly, just until it comes together.
- Roll the dough into a rectangle, then fold it into thirds like a letter.
- Repeat the rolling and folding process two more times.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat your oven to 425°F (220°C).
- Roll out the dough into a large rectangle. Cut it into triangles.
- Roll each triangle tightly, starting from the wide end, to form croissants.
- Place the croissants on a baking sheet lined with parchment paper.
- Beat the egg and brush it over the croissants for a golden finish.
- Bake for 15-18 minutes or until the croissants are golden brown and flaky.
- Enjoy your freshly baked, buttery croissants!
Prep Time: 20 minutes + chilling time | Cooking Time: 15-18 minutes | Total Time: 1 hour 40 minutes (including chilling time)
Calories: Varies based on serving size | Servings: Makes 12 croissants