For the dough:
All-purpose flour – 4 cups (500g)
Unsalted butter (cold, cubed) – 1 cup (225g)
Whole milk (warm) – 1 cup (240ml)
Sugar – ¼ cup (50g)
Active dry yeast – 2 ¼ tsp (7g)
Salt – 1 tsp (5g)
Egg – 1 large (for dough)
Egg – 1 large (for egg wash, beaten with 1 tbsp milk)
For the caramel filling:
Sugar – 1 cup (200g)
Unsalted butter – 6 tbsp (85g)
Heavy cream – ½ cup (120ml)
Salt – ½ tsp (optional, for salted caramel)
Instructions
Warm the milk slightly and dissolve the yeast with a teaspoon of sugar. Let it sit until frothy.
In a large bowl, mix flour, sugar, and salt. Add the egg and yeast mixture, then knead into a soft dough. Cover and let it rise until doubled.
Roll out the dough into a rectangle and place the cubed cold butter on half. Fold the dough over the butter, seal the edges, and roll out again. Fold into thirds like a book and chill for 30 minutes. Repeat rolling and folding 3–4 times to create flaky layers, chilling between each fold.
Prepare the caramel sauce by heating sugar in a saucepan over medium heat until melted and amber in color. Add butter and whisk until combined. Slowly pour in the cream, whisking until smooth. Stir in salt if making salted caramel. Let it cool completely.
Roll out the dough into a thin sheet and cut into triangles. Place a teaspoon of cooled caramel sauce near the wide end, then roll into croissant shape, tucking the ends. Arrange on a baking tray lined with parchment paper. Cover and let them proof until puffy.
Brush with egg wash and bake at 200°C (400°F) for 15–18 minutes, or until golden and flaky. Let them cool slightly before serving, with extra caramel drizzle if desired.
