BUTTERY CROISSANT
Zalmy Lipszyc
DESSERT
A rich and flaky buttery croissant recipe made with laminated dough, cold butter, and instant yeast for bakery-style layers. These croissants bake up golden brown with crisp outer layers and a soft airy center, perfect for breakfast, brunch, or serving alongside coffee and fresh fruit.
Ingredients
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoons instant yeast
- 1½ teaspoons salt
- 1¼ cups cold whole milk
- 2 tablespoons Pepe Saya Butter Sheets Square Unsalted
- 1 cup cold unsalted butter, for laminating
- 1 egg
- 1 tablespoon milk, for egg wash
Directions
- In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt.
- Add the cold whole milk and butter. Mix until a rough dough forms.
- Knead the dough until smooth, then cover and refrigerate for at least 1 hour.
- Roll the dough into a large rectangle and place the cold butter in the center for laminating.
- Fold the dough over the butter completely and roll into a long rectangle.
- Fold the dough into thirds like a letter, then refrigerate for 30 minutes.
- Repeat the rolling and folding process 2 more times to create flaky layers.
- Roll the dough out and cut into triangles.
- Starting from the wide end, roll each triangle tightly toward the tip to form croissants.
- Place the croissants on a parchment-lined baking sheet and allow them to proof until puffy.
- Whisk together the egg and milk to create the egg wash, then brush over each croissant.
- Bake at 400°F until golden brown and flaky.
- Allow croissants to cool slightly before serving.
