![Close up on a plate of croissants with one cut in half to reveal layering.](https://www.allrecipes.com/thmb/HlQIvqDGqcmA42YGP4Q_EAR8lR0=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/6916_Croissants_ddmfs_3x4_3880-247a81a8597748cd8381d00f8ae31d36.jpg 750w)
Ingredients
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3 tablespoons warm water (110 degrees F/45 degrees C)
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1 ¼ teaspoons active dry yeast
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1 teaspoon white sugar
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1 ¾ cups all-purpose flour
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⅔ cup warm milk
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2 teaspoons white sugar
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1 ½ teaspoons salt
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2 tablespoons vegetable oil
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⅔ cup unsalted butter, chilled
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1 large egg
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1 tablespoon water
Directions
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Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
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Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Mix well and knead until smooth. Cover, and let rise until over tripled in volume, about 3 hours.
Dotdash Meredith Food Studios
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Deflate gently, and let rise again until doubled, about another 3 hours.
Dotdash Meredith Food Studios
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Deflate dough and chill for 20 minutes.
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Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle.
Dotdash Meredith Food Studios
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Smear butter over top two-thirds, leaving a 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
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Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.
Dotdash Meredith Food Studios
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Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill 2 hours.
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Preheat the oven to 475 degrees F (245 degrees C).
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To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally.
Dotdash Meredith Food Studios
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Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
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Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.
Dotdash Meredith Food Studios
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In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
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Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
196 | Calories |
13g | Fat |
16g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 196 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 7g | 36% |
Cholesterol 46mg | 15% |
Sodium 304mg | 13% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 1g | 2% |
Total Sugars 2g | |
Protein 3g | 6% |
Calcium 24mg | 2% |
Iron 1mg | 6% |
Potassium 57mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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