Mushroom Free Classic Croissants
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Learn more →Ingredients
12 servings
For the dough
- 3 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 2 ¼ tsp instant yeast (1 packet)
- 1 ½ tsp fine salt
- 1 cup whole milk, warmed to about 95°f (35°c)
- 2 tbsp unsalted butter, softened
For the butter block
- 1 cup (2 sticks / 225g) unsalted european-style butter, cold
For the egg wash
- 1 large egg
- 1 tbsp whole milk
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, instant yeast, and salt. Add the warmed milk and 2 tbsp softened butter. Mix on low speed for 2 minutes until a shaggy dough forms, then increase to medium and knead for 4–5 minutes until the dough is smooth and pulls cleanly from the sides of the bowl. The dough should be slightly tacky but not sticky.
- 2
Shape the dough into a flat rectangle roughly 8×5 inches, wrap tightly in plastic wrap, and refrigerate for at least 1 hour and up to overnight. This rest relaxes the gluten and chills the dough so it stays firm during lamination.
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