Ingredients
Scale
- 400 g flour
- 7 g instant yeast
- 15 g granulated sugar
- 7 g salt
- 35 ml sunflower oil
- 225 ml warm water
- 40 g butter (for spreading)
- 1 egg (for egg wash)
Instructions
- Prepare the dough by mixing flour, yeast, sugar, salt, sunflower oil, and warm water in a large bowl until combined. Knead for 10-12 minutes until smooth and elastic.
- Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
- Divide the risen dough into two equal portions for easier handling.
- Roll out each portion on a floured surface into round sheets about 1/4 inch thick.
- Layer softened butter over one sheet, then place the second sheet on top. Cut into 12 triangles.
- Roll each triangle from the wide base toward the tip to shape croissants.
- Arrange on a baking tray lined with parchment paper, brush with beaten egg, and let rise again for 30 minutes.
- Preheat oven to 200°C (392°F) and bake for 10-15 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 160
- Sugar: 1g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg