Ingredients
Scale
- 1 cup (227 grams) room temperature water
- ¾ cup (170 grams) whole milk
- 2-½ teaspoons (9 grams) instant yeast
- ¼ cup (50 grams) granulated sugar
- 5 cups (600 grams) bread flour
- ½ cup (60 grams) whole wheat flour
- 1-½ teaspoons (10 grams) fine sea salt
- 4 tablespoons (56 grams or ½ stick) unsalted European-style butter, softened, cubed
- 1-¾ cups (395 grams or 3-½ sticks) very cold unsalted European-style butter, cut into ½” pieces
Instructions
- In a large bowl, combine water and milk. Stir in yeast and sugar until dissolved.
- Gradually add the flours and salt to form a shaggy dough. Knead on a floured surface for about 5 minutes until smooth.
- Cover with plastic wrap and let rise in a warm place for about an hour.
- Prepare the cold butter layer by flattening the very cold butter pieces into a rectangle using parchment paper and a rolling pin. Chill while dough rises.
- Roll out the risen dough into a large rectangle, place the chilled butter layer in the center, fold the dough over like an envelope, and roll out again.
- Fold into thirds and repeat this rolling process two more times, chilling between folds as needed.
- Cut triangles from the final rolled-out dough and roll each triangle tightly from the wide end.
- Place on a parchment-lined baking sheet to rise for about an hour.
- Preheat oven to 400°F (200°C). Brush croissants with egg wash before baking for 20-24 minutes until golden brown.
- Prep Time: 90 minutes
- Cook Time: 24 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 4g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg