Description
A delightful treat that combines the flaky, buttery goodness of croissants with the comforting texture of bread.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup warm milk
- 1/2 cup sugar
- 1 cup unsalted butter, cold and cubed
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup warm water
Instructions
- Prepare the yeast mixture by combining warm milk, warm water, and sugar. Sprinkle yeast and let it sit until frothy.
- Mix the dry ingredients by whisking together flour and salt.
- Combine wet and dry ingredients by pouring the yeast mixture into the flour mixture and stirring until a rough dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, then let it rise in a greased bowl for 1 hour.
- Prepare the butter layer by pounding cold butter into a rectangle and chilling it.
- Roll out the dough into a rectangle after it has risen.
- Incorporate the butter by placing it in the center of the dough and folding the dough over it.
- Laminate the dough by rolling it out and folding it into thirds, refrigerating between turns.
- Shape the croissant bread by cutting the dough into triangles and rolling them up.
- Let the shaped croissants rise for 30-45 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the croissants for 20-25 minutes until golden brown.
- Cool on a wire rack and serve warm or at room temperature.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze wrapped slices.
- Reheat in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: croissant bread, flaky bread, breakfast, brunch, baking