Make the perfect croissant with the perfect muesli with our buttery croissant recipe. Serve these delicate puffs for a special brunch.
- Prep Time : 1 hr 55 min
- serving : 24 croissants
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
Combine butter and 1/3 cup flour in a bowl; beat on medium speed, scraping bowl frequently until well combined.
Line a baking sheet with wax paper. Place butter mixture in a 12 x 6 inch rectangle on the wax paper. Place another sheet of wax paper on top of the butter mixture. Let cool for 1 hour or until firm.
Pour milk, sugar and salt into a 1 quart saucepan and boil over medium heat for 4-5 minutes, until sugar is dissolved. Let cool until the milk is hot (105-115°F).
Pour the warm water and yeast into a bowl and stir until dissolved. Add the cooled milk mixture, 2 cups of flour and the egg. Beat on medium speed, scraping bowl often, until well combined. Stir in enough of the remaining flour to make the dough easy to work with.
Place the dough on a lightly floured surface and knead for about 5 minutes until smooth and elastic. Cover and let it rest for 10 minutes.
Roll out the dough into a 14-inch square. Spread the cooled butter mixture on one half of the dough. Fold over the other half of the dough and close the edges. Roll out dough into a 21 x 12 inch rectangle. Fold into thirds; close edges. Cover with plastic wrap and refrigerate for 1 hour. Repeat rolling out and folding dough 3 times. Cover and place in refrigerator for 3 hours or overnight.
Roll out the dough into a 24 x 14 inch rectangle. Cut the rectangle in half lengthwise, then into 6 equal-sized pieces, so that you have 12 7 x 4 inch squares. Cut each square diagonally to make 24 triangles. Loosely roll up each triangle, starting at the widest edge. Place them on greased baking sheets, point down, twisting the ends. Cover and let rise for about 30 minutes, until doubled in size.
Preheat oven to 375°F.
Beat egg yolk and water in a bowl and brush over rolls. Bake for 13 to 16 minutes, until golden brown.