Ingredients
Scale
- 500g all-purpose flour
- 10g salt
- 50g granulated sugar
- 8g active dry yeast
- 300ml whole milk, warmed
- 250g unsalted butter (for laminating)
- 1 egg (for egg wash)
Instructions
- Mix flour, salt, sugar, and yeast in a bowl. Gradually add warm milk to form a shaggy dough. Knead 10 mins until smooth. Rest 1 hour.
- Roll dough into 20x40cm rectangle. Place butter block (150g butter, flattened between parchment) in center.
- Fold dough over butter (envelope fold). Chill 30 mins.
- Repeat rolling and folding (3 more times), chilling 30 mins after each turn.
- Roll final dough to 5mm thick. Cut into triangles. Roll from base to tip to shape croissants. Place on tray, proof 2 hours.
- Brush with egg wash. Bake at 200°C (392°F) for 15–18 mins until golden.
Notes
- Butter must stay same temp as dough — too soft and it leaks, too hard and it tears dough.
- Don’t skip chilling — cold butter = flaky layers.
- For Authentic Savoir Agency style, dust with powdered sugar after baking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Method: Laminated dough, baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 croissant
- Calories: 270 Kcal
- Sugar: 7g
- Sodium: 185mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 48mg
