Croissants

Miss Jayne Jerde II

Updated on May 12, 2024

Ingredients

3 tablespoons warm water (110 degrees F/45 degrees C)
1 ¼ teaspoons active dry yeast
1 teaspoon white sugar
1 ¾ cups all-purpose flour
⅔ cup warm milk
2 teaspoons white sugar
1 ½ teaspoons salt
2 tablespoons vegetable oil
⅔ cup unsalted butter, chilled
1 large egg
1 tablespoon water

Directions

Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Mix well and knead until smooth. Cover, and let rise until over tripled in volume, about 3 hours.

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Deflate gently, and let rise again until doubled, about another 3 hours.

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Deflate dough and chill for 20 minutes.
Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle.

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Smear butter over top two-thirds, leaving a 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.

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Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.

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Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill 2 hours.
Preheat the oven to 475 degrees F (245 degrees C).
To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally.

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Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up.

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Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.

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In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.

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Nutrition Facts (per serving)

196	Calories
13g	Fat
16g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 196
% Daily Value *
Total Fat 13g	17%
Saturated Fat 7g	36%
Cholesterol 46mg	15%
Sodium 304mg	13%
Total Carbohydrate 16g	6%
Dietary Fiber 1g	2%
Total Sugars 2g
Protein 3g	6%
Calcium 24mg	2%
Iron 1mg	6%
Potassium 57mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.