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8 Serves
95 Mins
8 g
56 g
25 g
Combine flour, sugar, yeast, milk, and a pinch of salt in a large bowl to form a smooth dough, then chill for 30 minutes.
Ingredients, vitamins, and health benefits
Salt
All Purpose Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
134 µg / 400 µgCalcium
68 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
141 mg / 4,700 mgSodium
195 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
2 g / 28 gSugar
9 g / 50 gSaturated Fat
15 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Roll out the chilled dough and incorporate the butter block using a rolling pin to begin the lamination process.
Perform a series of folds, resting the dough in the refrigerator between each turn to maintain the integrity of the butter layers.
Cut the final sheet of dough into triangles using a knife and roll them into the classic croissant shape.
Place the shaped croissants on a baking sheet and bake in a preheated oven until golden brown and crisp.
Sugar
Active dry yeast
Milk
Unsalted Butter
Vitamin A
214 µg / 900 µgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
134 µg / 400 µgCalcium
68 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
141 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
9 g / 50 gSaturated Fat
15 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
37
g16
g30
g
French
FrenchZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g