Classic French Cheese Croissants
A simple method transforms a classic French croissant into a cheesy brunch pastry.
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Instructions
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In a stand mixer bowl, dissolve yeast in warm water for 5 minutes. Add bread flour, milk, sugar, melted butter, and salt; mix for 2 minutes, adding more flour if dough is too sticky.
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Form the dough into a ball, cover, and rest for 30 minutes at room temperature. Roll into a 10x15 inch rectangle, cover, and let rise for 40 minutes.
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Brush the rectangle with softened butter and fold into thirds. Roll the dough back into a 10x15 inch rectangle, fold into thirds again, then cover and refrigerate for 1 hour. Repeat this entire folding and resting process once more.
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Cut the dough into 20 triangles. Place cheese slices on each, pull the tip taut, and roll from the base into a crescent shape. Arrange on a greased baking sheet, ensuring 1.5 inches between each. Cover and allow to rise for 45 to 60 minutes until doubled.
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Preheat the oven to 400F. Whisk an egg with 2 tablespoons of milk for an egg wash. Brush the wash onto each pastry. Bake for 12 to 14 minutes until golden brown.