12 Serves
202 Mins
Combine the flour, sugar, yeast, and salt in a large mixing bowl, then gradually add milk to form a shaggy dough.
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PalestinianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
100 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
78 mg / 1,250 mgPotassium
137 mg / 4,700 mgSodium
123 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
1 g / 28 gSugar
15 g / 50 gSaturated Fat
14 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Knead the dough until smooth, wrap it in plastic, and refrigerate for at least 2 hours to chill.
Roll out the chilled dough and the AOC butter separately, then perform the lamination process by folding the butter into the dough multiple times using a rolling pin.
Cut the laminated dough into triangles and roll them tightly into the classic croissant shape.
Place the shaped croissants on a baking sheet and allow them to proof in a warm area until doubled in size.
Brush the croissants with an egg wash and bake in a preheated oven until deep golden brown and crisp.
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