Croissant

20 Mins

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Ingredients

  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
  • 4 cups (500g) all-purpose flour (spoon & leveled), plus more for rolling/shaping
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons salt
  • 1 Tablespoon active dry or instant yeast
  • 1 and 1/2 cups (360ml) cold whole milk

Cooking Guide

  • Make easy dough from butter, flour, sugar, salt, yeast, and milk
  • Roll out dough into a large rectangle
  • Make the butter layer (I have an easy trick for this!!!)
  • Enclose the butter layer inside the dough
  • Roll out the dough into another large rectangle, then fold it back together
  • Roll out the dough again, fold it back together again
  • Roll out the dough one more time, fold it back together
  • Shape the croissants
  • Bake

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