Croissants
French croissants with flaky buttery layers — crisp outside and airy inside.
- ⏱Time4 hr
- 📊DifficultyAdvanced
- 👥Serves12 people
- 🔥Per serving270 kcal
Ingredients for 12 people
- Flour4 cups
- Milk1 cup, warm
- Water1/4 cup, warm
- Yeast1 tbsp
- Sugar1/4 cup
- Salt1.5 tsp
- Butter250 g cold for the layers + 2 tbsp softened for the dough
- Eggs1, for brushing
Optional extras
- Chocolatesticks for filling
- Cheesefor a savoury filling
Nutrition per serving
- Calories
- 270
- Protein
- 5 g
- Carbs
- 28 g
- Fat
- 15 g
Approximate values; they vary with the exact ingredients you use.
Method
Knead the flour with the milk, water, yeast, sugar, salt and 2 tbsp soft butter for 5 minutes, wrap and refrigerate for an hour.
Put the cold butter between two sheets of baking paper and pound it with a rolling pin into a 15×15 cm square, then chill again.
Roll the dough into a 30×30 cm square, place the butter square diagonally in the middle, fold the dough corners over it and seal.
Roll into a long rectangle, fold it in three like a letter and chill for 30 minutes. Repeat the rolling and folding twice more.
Roll the dough to half a centimetre thick, cut long triangles and roll each one from the base to the tip.
Arrange on a tray and leave for an hour and a half until puffy and wobbly when you shake the tray.
Brush with beaten egg and bake at 200°C (400°F) for 15–18 minutes until golden.
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