Viral Spiral Croissant Golden Flaky (Printable version)

Flaky croissant spirals with golden crust, perfect for an elegant breakfast or brunch treat.

# What you need:

→ Dough

01 - 2 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 teaspoon salt
04 - 1 tablespoon active dry yeast
05 - 2/3 cup warm milk
06 - 2 tablespoons unsalted butter, softened
07 - 1 large egg

→ Butter Layer

08 - 1 cup cold unsalted butter

→ Finishing

09 - 1 large egg
10 - 1 tablespoon milk
11 - Powdered sugar, for dusting (optional)

# How To:

01 - Combine warm milk and active dry yeast in a mixing bowl and allow to sit for 5 minutes until foamy.
02 - Incorporate granulated sugar, salt, softened butter, and 1 large egg into the activated yeast mixture. Stir to blend evenly.
03 - Gradually add all-purpose flour, mixing until a sticky dough develops. Knead the dough for 5 to 7 minutes until smooth and elastic forms.
04 - Form dough into a ball, cover, and refrigerate for 30 minutes to rest.
05 - Roll cold unsalted butter between two sheets of parchment paper into a 5 x 8-inch rectangle. Chill until firm and ready to use.
06 - Roll out dough on a lightly floured surface into a 10 x 14-inch rectangle. Place the butter sheet on one half, fold the dough over the butter, and seal the edges tightly.
07 - Roll dough-butter package into a 20 x 8-inch rectangle. Fold into thirds like a letter. Cover and refrigerate for 30 minutes.
08 - Repeat the rolling and folding process two additional times, chilling 30 minutes after each fold to create flaky layers.
09 - Roll the finished dough into a 12 x 16-inch rectangle. Slice lengthwise into 8 even strips.
10 - Twist each strip gently into a spiral and coil into a snail shell shape, tucking the end underneath. Transfer each spiral onto a parchment-lined baking sheet.
11 - Cover spirals loosely with plastic wrap or a towel and let rise at room temperature for 1 to 1.5 hours until puffy and airy.
12 - Set oven rack in the center position and preheat to 400°F.
13 - In a small bowl, whisk together 1 egg and 1 tablespoon milk. Generously brush the egg wash onto each spiral for a glossy finish.
14 - Bake the spirals for 18 to 22 minutes until deep golden brown and crisp on the outside.
15 - Let cool slightly on the tray. Dust with powdered sugar if desired, and serve warm for best texture.

# Expert Advice:

01 -
  • Uses simple pantry ingredients and real butter for that rich French flavor
  • Spiral shape makes them stand out on the breakfast table or at any brunch
  • Perfect for customizing with fillings or toppings
  • Impress guests but still achievable for home bakers with patience
02 -
  • High in real butter for maximum French flavor
  • So versatile for sweet or savory fillings
  • Best eaten fresh but can be revived gently the next day
03 -
  • Use very cold butter and chill the dough thoroughly between folds This slow process is what creates signature layers
  • If you see butter peeking out during rolling sprinkle with flour and fold over to patch it up
  • Work quickly but gently with the dough If it starts to warm up pop it back in the fridge for a few minutes
  • A light hand and patience are the home-baker’s secret to flaky pastry

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