Flaky Butter Croissants Ingredients

Flaky Butter Croissants

Ingredients

2½ cups all-purpose flour

2 tbsp sugar

1 tsp salt

2 tsp instant yeast

¾ cup warm milk

2 tbsp melted butter (for dough)

½ cup soft butter (for layering/brushing)

1 egg (for egg wash)

Method

In a bowl, mix flour, sugar, salt, and yeast. Add warm milk and melted butter, then knead until a soft, elastic dough forms. Cover and let it rest until doubled in size.

Stretch the dough gently into thin strands, then rest it again to relax the gluten. Roll the dough into a large thin circle. Brush generously with soft butter. Cut the circle into equal triangle wedges.

Starting from the wide end, roll each triangle tightly into a croissant shape. Place on a lined tray with the tip tucked underneath. Let them proof until slightly puffy.

Brush with beaten egg. Bake at 180°C (350°F) for 18–22 minutes until golden brown and flaky. Cool slightly before serving.

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