Tag: Croissant

Ingredients

For the Dough:

• 4 cups (500 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1 tablespoon (10 grams) salt
• 1 tablespoon (10 grams) active dry yeast
• 1 1/4 cups (300 ml) whole milk, warm (about 110°F/45°C)
• 2 tablespoons (30 grams) unsalted butter, melted

For the Butter Layer:

• 1 cup (225 grams) unsalted butter, cold

For the Egg Wash:

• 1 large egg
• 1 tablespoon water

Instructions

1. Prepare the Dough:

1. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, and salt.
2. Activate Yeast: In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes until frothy.
3. Combine Ingredients: Add the yeast mixture and melted butter to the dry ingredients. Mix until a dough forms.
4. Knead: Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

2. Prepare the Butter Layer:

1. Shape the Butter: Place the cold butter between two sheets of parchment paper or plastic wrap. Use a rolling pin to pound and roll the butter into a 7-inch square. Keep it chilled in the refrigerator until ready to use.

3. Laminate the Dough:

1. Roll the Dough: On a lightly floured surface, roll the dough into a 10-inch square.
2. Add Butter: Place the butter square in the center of the dough at a diagonal angle (like a diamond inside a square). Fold the corners of the dough over the butter to encase it completely.
3. First Roll and Fold: Roll the dough into a 20×10 inch rectangle. Fold the dough into thirds like a letter (fold the bottom third up and the top third down over it). Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Second Roll and Fold: Rotate the dough 90 degrees, roll it out again into a 20×10 inch rectangle, and fold into thirds. Chill for another 30 minutes.
5. Third Roll and Fold: Repeat the rolling and folding one more time. After the final fold, wrap the dough and refrigerate for at least 1 hour, or overnight.

4. Shape the Croissants:

1. Roll the Dough: On a lightly floured surface, roll the dough into a 24×12 inch rectangle.
2. Cut Triangles: Using a sharp knife or pizza cutter, cut the dough into triangles with a base of about 4 inches and a height of about 8 inches.
3. Shape the Croissants: Starting from the base of each triangle, roll the dough towards the tip to form a crescent shape. Place the croissants on a baking sheet lined with parchment paper, with the tips tucked underneath.

5. Final Rise:

1. Proof the Croissants: Cover the croissants loosely with plastic wrap and let them rise in a warm place for about 1-2 hours, or until doubled in size.

6. Bake the Croissants:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Egg Wash: In a small bowl, whisk together the egg and water. Brush the croissants with the egg wash.
3. Bake: Bake for 15-20 minutes, or until the croissants are golden brown and crispy.

Tips:

• Butter Temperature: The butter should be cold but pliable when you incorporate it into the dough. If it’s too hard, it will break through the dough; if it’s too soft, it will blend into the dough.
• Laminating: Be patient with the rolling and folding process. Proper lamination is key to achieving flaky layers.
• Chilling: Keep the dough well-chilled between folds to maintain the layers and prevent the butter from melting into the dough.

Enjoy your homemade croissants!