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Flaky Butter Croissants

Flaky Butter Croissants

Get the perfect flaky croissant with our butter croissant recipe. Serve these tender flaky pastries for a special brunch.

Read the Story Behind the Recipe


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1 hr 55 min
Prep Time
11 hrs 15 min
Total Time
24
croissants

Ingredients

1 1/2 cups Land O Lakes® Butter, softened

1/3 cup all-purpose flour

3/4 cup milk

1/4 cup sugar

1 teaspoon salt

1/2 cup warm (105°F to 115°F) water

2 (1/4-ounce) packages active dry yeast

3 3/4 to 4 1/4 cups all-purpose flour

1 large Land O Lakes® Egg

 

1 large Land O Lakes® Egg (yolk only)

1 tablespoon water

How to make

  1. STEP 1

    Combine butter and 1/3 cup flour in bowl; beat at medium speed, scraping bowl often, until well mixed.

  2. STEP 2

    Line baking sheet with waxed paper. Spread butter mixture into 12x6-inch rectangle on waxed paper. Place another piece of waxed paper over butter mixture. Refrigerate about 1 hour or until firm.

  3. STEP 3

    Combine milk, sugar and salt in 1-quart saucepan. Cook over medium heat 4-5 minutes or until sugar is dissolved. Cool to lukewarm (105°F to 115°F).

  4. STEP 4

    Place warm water and yeast in bowl; stir until dissolved. Add cooled milk mixture, 2 cups flour and egg. Beat at medium speed, scraping bowl often, until well mixed. Stir in enough remaining flour to make dough easy to handle.

  5. STEP 5

    Turn dough out onto lightly floured surface; knead about 5 minutes until smooth and elastic. Cover; let rest 10 minutes.

  6. STEP 6

    Roll dough into 14-inch square. Place chilled butter mixture onto one-half of dough. Fold over other half of dough; seal edges. Roll into 21x12-inch rectangle. Fold into thirds; seal edges. Cover with plastic food wrap; refrigerate 1 hour. Repeat rolling and folding dough 3 times. Cover; refrigerate 3 hours or overnight.

  7. STEP 7

    Roll out dough into 24x14-inch rectangle. Cut rectangle in half lengthwise; cut into 6 even sections, making 12 (7x4-inch) squares. Cut each square diagonally, making 24 triangles. Roll up each triangle loosely, starting from wide edge. Place point down onto greased baking sheets; curve ends. Cover; let rise about 30 minutes or ntil double in size.

  8. STEP 8

    Heat oven to 375°F.

  9. STEP 9

    Beat egg yolk and water in bowl; brush over croissants. Bake 13-16 minutes or until golden brown.

Read the Story Behind the Recipe

Nutrition (1 croissant)

200 Calories
12 Fat (g)
50 Cholesterol (mg)
200 Sodium (mg)
20 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
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