Warm Butter Croissants
Warm Butter Croissants
Ingredients
For the Croissants
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup warm milk, (105-115°F)
- 1/2 cup unsalted butter, cold, cut into 1/2-inch pieces
- 1 egg, beaten, for egg wash
Instructions
- 1
In a large bowl, combine the flour, granulated sugar, active dry yeast, and salt. Whisk to combine.
⏱️ 2 min
- 2
Gradually add the warm milk to the dry ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Do not add too much extra flour.
⏱️ 7 min
- 3
Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
Punch down the risen dough and roll it into a 12x8-inch rectangle on a lightly floured surface. Distribute the cold butter pieces evenly over two-thirds of the dough, leaving a 1-inch border on the edges.
⏱️ 3 min
- 5
Fold the unbuttered third of the dough over the middle third, then fold the remaining buttered third over the top, creating three layers. Pinch the edges to seal.
⏱️ 2 min
- 6
Rotate the dough 90 degrees. Roll it out again into a 12x8-inch rectangle. Repeat the folding process (fold into thirds). This completes one 'turn'. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
⏱️ 35 min
- 7
Repeat step 6 two more times, for a total of three turns and three chilling periods. After the final chill, roll the dough into a 16x12-inch rectangle.
⏱️ 70 min
- 8
Cut the dough into four equal triangles. Starting from the wide base of each triangle, roll it tightly towards the point to form a croissant shape. Curve the ends slightly.
⏱️ 5 min
- 9
Place the croissants on a baking sheet lined with parchment paper. Brush generously with the beaten egg wash.
⏱️ 3 min
- 10
Preheat your oven to 400°F. Bake the croissants for 12-15 minutes, or until golden brown and puffed.
⏱️ 15 min•🌡️ 400
- 11
Serve warm and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Warm Butter Croissants
Ingredients
For the Croissants
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup warm milk, (105-115°F)
- 1/2 cup unsalted butter, cold, cut into 1/2-inch pieces
- 1 egg, beaten, for egg wash
Instructions
- 1
In a large bowl, combine the flour, granulated sugar, active dry yeast, and salt. Whisk to combine.
⏱️ 2 min - 2
Gradually add the warm milk to the dry ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Do not add too much extra flour.
⏱️ 7 min - 3
Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
Punch down the risen dough and roll it into a 12x8-inch rectangle on a lightly floured surface. Distribute the cold butter pieces evenly over two-thirds of the dough, leaving a 1-inch border on the edges.
⏱️ 3 min - 5
Fold the unbuttered third of the dough over the middle third, then fold the remaining buttered third over the top, creating three layers. Pinch the edges to seal.
⏱️ 2 min - 6
Rotate the dough 90 degrees. Roll it out again into a 12x8-inch rectangle. Repeat the folding process (fold into thirds). This completes one 'turn'. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
⏱️ 35 min - 7
Repeat step 6 two more times, for a total of three turns and three chilling periods. After the final chill, roll the dough into a 16x12-inch rectangle.
⏱️ 70 min - 8
Cut the dough into four equal triangles. Starting from the wide base of each triangle, roll it tightly towards the point to form a croissant shape. Curve the ends slightly.
⏱️ 5 min - 9
Place the croissants on a baking sheet lined with parchment paper. Brush generously with the beaten egg wash.
⏱️ 3 min - 10
Preheat your oven to 400°F. Bake the croissants for 12-15 minutes, or until golden brown and puffed.
⏱️ 15 min•🌡️ 400 - 11
Serve warm and enjoy!