Amazing Butter Croissants

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative that can reduce saturated fat.

active dry yeast

💰Cheaper: instant yeast

Instant yeast can be used without proofing, saving time.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor and moisture, while brown sugar is often less expensive.

Place all-purpose flour in a mixing bowl.

Add sugar, yeast, and salt; mix by hand.

Add egg, soft butter, and combined water and milk.

Mix until just combined.

Dump dough onto a floured work surface and knead until smooth.

Roll out slightly to deflate the dough.

Fold the dough, wrap in plastic wrap, and refrigerate overnight to ferment.

Place butter in a 7 inch by 7 inch plastic bag and roll it out with a rolling pin to create an even butter slab.

Refrigerate the butter slab for a minimum of one hour or overnight with the dough.

After 24 hours, take the dough out, deflate slightly, and roll it out to approximately 8 inches by 18 inches.

Place the butter slab on top of the dough.

Fold the dough around the butter, brush off excess flour, and seal the edges.

Roll out the dough to about 24 inches in length.

Fold the dough, sweep away excess flour, and fold it one more time.

Wrap the dough and refrigerate for at least 30 minutes.

Repeat the folding process two more times to create flaky layers.

Roll out the dough and cut it into shapes for croissants.

Roll the shapes into croissants and let them proof for 2 to 2.5 hours.

Cut the dough in half, roll one half out to approximately 24 by 8 inches.

Mark the dough every six inches and make straight cuts.

Make diagonal cuts to form the croissant shape.

Roll out the bottom half of each piece and roll into a croissant.

Place parchment paper on a baking pan and lightly spray with cooking spray.

Arrange croissants on the baking tray with space between them.

Combine egg, a teaspoon of water, and a pinch of salt to make egg wash.

Apply a light coating of egg wash on each croissant.

Let croissants proof for 2 to 3 hours at room temperature (70 to 80 degrees).

After proofing, add one more coating of egg wash.

Bake in the oven for 15 to 20 minutes, rotating the pan halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens