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.
