Ingredients:
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (110°F/45°C)
- 1 teaspoon white sugar
- 3 1/2 cups all-purpose flour
- 1/2 cup cold butter, diced
- 1 cup warm milk (110°F/45°C)
- 1/4 cup white sugar
- 1 teaspoon salt
- 1 cup cold butter, diced
- 1 egg
- 1 tablespoon water
Directions:
- In a small bowl, dissolve yeast in warm water with 1 teaspoon sugar. Let stand until creamy, about 10 minutes.
- In a large bowl, mix together flour and 1/2 cup diced butter until mixture resembles coarse crumbs. Stir in yeast mixture, warm milk, 1/4 cup sugar, and salt until well blended. Cover and refrigerate overnight.
- Turn dough out onto a lightly floured surface. Roll into a 12×18 inch rectangle. Dot the rectangle with 1 cup diced butter. Fold into thirds, forming a 12×6 inch rectangle. Roll out to a 12×18 inch rectangle again, fold into thirds again. Wrap in plastic wrap and refrigerate 30 minutes. Repeat rolling, folding, and chilling 2 more times.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll the dough out to a 12×18 inch rectangle. Cut the dough into 3 inch wide strips. Cut each strip into triangles. Roll each triangle up, starting from the wide end, and place on the prepared baking sheet with the point underneath.
- In a small bowl, beat together egg and 1 tablespoon water; brush onto the croissants.
- Bake in preheated oven for 12-15 minutes, or until golden brown.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes (excluding rising and chilling time)
Kcal: 260 kcal | Servings: 12 croissants