Oven-Baked Butter Croissants

Ingredients

- 4 cups all-purpose flour
- 1 cup unsalted butter (cold and cut into cubes)
- 1/2 cup water (cold)
- 1/2 cup milk (cold)
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)

Instructions

1. Prep the Dough Base
- In a small bowl, combine 1/4 cup of water, sugar, and active dry yeast. Allow it to sit for about 5 minutes until frothy.
- In a large mixing bowl, mix 3 3/4 cups of flour and salt.
- Add cold milk and the yeast mixture to the flour. Stir until combined, forming a somewhat sticky dough.

2. Chill the Dough
- Wrap the dough in plastic wrap and refrigerate for PT1H (1 hour). This rest period will relax the gluten.

3. Prepare the Butter Block
- Place the butter cubes between two sheets of parchment paper.
- Using a rolling pin, pound and roll it into an even 6x6-inch square.
- Refrigerate until firm, but pliable, while your dough chills.

4. Laminate the Dough
- Roll the cold dough into a 10x10-inch square on a lightly floured surface.
- Place the butter block diagonally in the center of the dough square.
- Fold dough corners over the butter, meeting in the center, and seal the edges completely.

5. Rolling and Folding
- Roll the dough into a 20x10-inch rectangle.
- Fold it into thirds like a letter; this is the first fold.
- Rotate dough 90 degrees, roll again to a 20x10-inch rectangle, and fold into thirds.
- Wrap the dough and chill for at least PT1H (1 hour).

6. Final Roll and Shape
- Roll the dough into a 24x12-inch rectangle.
- Cut the dough in half lengthwise, then cut crosswise into triangles (for croissant shape).
- Roll each triangle from the wide end to the tip and place it on a baking sheet lined with parchment paper.

7. Proof the Croissants
- Cover croissants loosely with a clean cloth and let proof at room temperature until doubled, about PT2H (2 hours).

8. Preheat the Oven
- Preheat your oven to 375°F.

9. Egg Wash and Bake
- Beat the egg with 1 tablespoon of water.
- Brush each croissant with the egg wash.
- Bake for PT15M-PT20M (15-20 minutes) or until golden brown.

Total Time

PT5H20M
5 hours 20 minutes

Type of Dish

Breakfast

Keywords

Croissants, Homemade, Baking, Butter, French Pastry, Breakfast, Oven-Baked, Gourmet, Flaky, Brunch

Recipe Yield

Feeds 4 adults

Calories

2240 calories

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