There is really nothing better than a freshly baked croissant. The art of laminating dough takes practice and patience, but once you perfect it, the reward is insanely sweet. This recipe is truly a labor of love that makes perfectly flaky and pillowy pastries every time.

Quick Info

⏱️ 370 min • 🍽️ 10 servings • ⭐ 93%

Nutrition

639 cal • 10g protein • 60g carbs • 40g fat

Tags

[Vegetarian] • [Breakfast] • [Brunch] • [Desserts] • [High-Protein] • [High-Fiber] • [Meal] • [European]

Ingredients

• 1¼ cups (292 grams) whole milk, about 80°F (27°C)
• 1 cup (195 grams) water, about 80°F (27°C)
• 5¾ cups (886 grams) bread flour, plus more as needed
• ½ cup (92 grams) granulated sugar
• 1 tablespoon plus 1½ teaspoons (17 grams) kosher salt
• 1 tablespoon (11 grams) instant yeast
• ¼ teaspoon (1 gram) diastatic malt
• 1½ tablespoons (23 grams) unsalted butter, cubed and softened
• Boiling water, for proofing and baking
• 1 large egg, beaten
• 2 cups (4 sticks/453 grams) unsalted European butter

Instructions Preview

1. Make the dough: In a large bowl, combine t…
2. Punch down the dough, then turn the dough …
3. Make the butter block: Place a 12 x 15-inc…

…and 16 more steps

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Recipe by: Betsy Carter, Codii Lopez, Holly Vanderpool • From: Tasty 101