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Description
Nothing is better than a buttery, flaky croissant. Made with a combination of strong and plain flour, the dough for the croissants is mixed together in a stand mixer. Leave yourself plenty of time to make these croissants as you must do many different folds of the dough with additional butter in order to achieve a flaky pastry in the end. Be sure to brush the croissants with an egg wash before baking for an attractive, shiny finish.
Ingredients
US|METRIC
20 SERVINGS
- 150 grams strong flour
- 250 grams plain flour
- 1 tsp. salt
- 500 grams butter
- 200 mL cold water
- 1 beaten egg
- seeds (Ssesame, for garnish, optional)
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Directions
- Melt 75 grams butter and set aside the remainder at room temperature.
- Place the flour, salt, melted butter and water in a bowl or food mixer. Mix together to form a dough ball.
- Wrap in plastic film and refrigerate for 1–2 hours.
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol55mg18% |
Sodium260mg11% |
Potassium30mg1% |
Protein3g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber<1g2% |
Sugars0g |
Vitamin A15% |
Vitamin C |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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