🧾 Ingredients
• 4 cups (500 g) all-purpose flour
• 1/4 cup (50 g) sugar
• 2 1/4 tsp active dry yeast
• 1 1/2 tsp salt
• 1 cup (240 ml) warm milk
• 2 tbsp unsalted butter (softened)
• 1 1/4 cups (280 g) cold unsalted butter (for laminating)
• 1 egg (for egg wash)
• Extra flour (for dusting)
👩🍳 Instructions
1️⃣ Activate the yeast
Mix warm milk, yeast, and a pinch of sugar.
Let sit for 5–10 minutes until foamy.
2️⃣ Make the dough
Combine flour, sugar, and salt.
Add yeast mixture and softened butter.
Knead for 8–10 minutes until smooth.
3️⃣ Chill the dough
Cover and refrigerate for 1 hour.
4️⃣ Prepare butter block
Flatten cold butter into a square and keep chilled but pliable.
5️⃣ Laminate the dough
Enclose butter in dough.
Roll into a rectangle, fold into thirds, chill.
Repeat 3 times to create layers.
6️⃣ Shape croissants
Roll dough thin, cut into triangles,
and roll from wide end to tip.
7️⃣ Proof
Let rise 1.5–2 hours until puffy.
8️⃣ Bake
Brush with egg wash and bake at 190°C (375°F) for 18–22 minutes
until golden and flaky.
🔥 Yield: 10–12 croissants
💡 Tip: Keep everything cold during lamination for perfect flaky layers!
