A buttery, flaky, and delicious French pastry.
Prep Time
2 hours 40 minutes (includes proofing)
Cook Time
20 minutes
Total Time
3 hours
Difficulty
Hard
Skills Required
Lamination, Pastry
Ingredients & Nutrition
350 kcal
Calories
5g
Protein
20g
Fat
35g
Carbs
1g
Fiber
5g
Sugar
400mg
Sodium
- 4 cups All-Purpose Flour
- 1/4 cup Sugar
- 2 tsp Salt
- 2 1/4 tsp Active Dry Yeast
- 1 1/2 cups Warm Milk
- 1 1/2 cups, cold Unsalted Butter
- Egg Wash (1 egg beaten with 1 tbsp water)
Equipment Needed
- Stand Mixer
- Rolling Pin
- Baking Sheet
- Pastry Brush
Let AI Suggest Variations
- Make chocolate croissants (pain au chocolat) by rolling a stick of chocolate inside.
- Create almond croissants by adding almond paste filling.
- Make a savory version with ham and cheese inside.
- Sprinkle with coarse sugar before baking for a sweet crunch.
Instructions:
1. This is a simplified recipe. For full instructions, please consult a detailed croissant recipe.
2. Combine flour, sugar, salt, and yeast in a stand mixer. Add warm milk and mix until a shaggy dough forms.
3. Knead for 5 minutes. Let rise for 1 hour.
4. Roll out dough into a rectangle. Place a block of cold butter in the center and fold the dough over it (lamination).
5. Roll out and fold the dough several times, chilling in between folds.
6. Cut the dough into triangles, roll them up into croissant shapes, and let them proof for 1-2 hours.
7. Brush with egg wash and bake at 400°F (200°C) for 15-20 minutes.