Buttery, Flaky Crossiants

Buttery, Flaky Crossiants


2 tablespoons warm water

1 teaspoon dry-active yeast

1 tablespoon white granulated sugar

1 teaspoon kosher salt

3/4 cup warmed milk

2 cups all-purpose flour

1 tablespoon melted butter

8 ounces chilled unsalted butter

1 egg (egg wash)


  1. In a large bowl, dissolve yeast in warm water. Let stand (proof) about 10 minutes. Stir in milk, salt, sugar and melted butter. Beat and set aside.
  2. In a large bowl or mixer with dough attachment, cut the butter into the flour until it is the size of peas. Pour the yeast mixture into the dough and carefully blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled. Letting it sit overnight is best.
  3. After the dough has chilled, roll out onto a floured surface and knead to work out air bubbles. Divide dough into four equal parts. Refrigerate the dough again.
  4. Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife, cut the circle into equal wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on baking sheet lined with parchment paper. Allow space between each roll as they will double in size after rising.
  5. Cover and let rise at room temperature (or near a slightly warmed place) until almost doubled in size. Approximately 2 hours. 
  6. Brush croissants with beaten egg. Bake at 350 degrees for 20-25 minutes, or until very golden brown.

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