Ingredients4 h 35 m servings 291
- Combine water, sugar, and yeast in a bowl. Let rest until foamy, about 5 minutes.
- Add melted butter, 2 cups flour, and salt to the yeast mixture. Stir with a wooden spoon to form a very sticky dough. Dust your work surface with remaining 1/2 cup flour.
- Turn dough out onto the floured counter. Knead, folding in the excess flour as needed, until dough is soft, slightly sticky, and elastic. Place in a greased bowl. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Combine sugar and most of the sea salt together in a bowl. Mix, taste, and add more salt as needed.
- Butter a 12-cup muffin tin. Spoon some of the seasoned sugar into the cups and shake to coat. Turn tin over and return excess sugar to the bowl.
- Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about 1/8- to 1/4-inch thick. Grate cold butter onto the dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges. Place dough onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.
- Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate the second stick of butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle a generous amount of the seasoned sugar onto your work surface. Place dough onto the sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.
- Use a pizza cutter to trim away uneven edges. Cut dough into 12 even pieces. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.
- Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer onto a cooling rack while still hot. Let cool for 15 minutes.
- Chef's Notes:
- Substitute sea salt with kosher salt if desired.
- Shape dough trimmings and place on a separate baking sheet if desired.
Per Serving: 291 calories; 17.7 30.4 3.3 46 470 Full nutrition
ReviewsRead all reviews 11
These. Are. PHENOMENAL! I’ve made them twice now. This second time, I made a triple batch to bring to an event. I used the croissant method of locking in a slab of butter rather than grating, be...
I followed the instructions to a "T", with one minor exception - I used salted butter vs unsalted butter because that's all I had in the house. I thought the results were perfection, but my wif...
These are absolutely amazing. The only change I make is when I make the dough, i put it in the fridge to rise overnight and finish the next day.
The recipe is simple to follow but definitely time consuming since there is a lot of downtime while you waitFor the dough to chill. I’m always willing to try a recipe once before I decide if it ...
This recipe was a hit with everyone! I stopped part way through at the step before adding the sugar/salt to the dough and left this in the fridge overnight. It worked out great since I had a fre...
Following the instructions in the video made this once intimidating recipe a snap. I cannot believe how good these are. If you have the time it takes to do this right, make these ASAP, you will ...
Easy to make but very time consuming. I watched his youtube channel on how to make them exactly and I can tell you they taste amazing! They didn't turn out as dark but they are crisp on the outs...