ingredients:
Dough:โจ4 cups all-purpose flourโจ1/4 cup granulated sugarโจ2 teaspoons saltโจ1 tablespoon instant yeast (or active dry yeast)โจ1 1/4 cups cold whole milkโจ1/4 cup unsalted butter (softened to room temperature)โจButter Layer:โจ1 1/4 cups unsalted butter (softened to room temperature)โจ2 tablespoons all-purpose flourโจEgg Wash:โจ1 large eggโจ2 tablespoons whole milkโจInstructions:
how to cook step by step
In a large bowl, mix the flour, sugar, salt, and yeast. Add the cold milk and softened butter, and mix until a dough forms.โจKnead the dough on a floured surface for about 5-7 minutes until smooth and elastic.โจShape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.โจPrepare the Butter Layer:โจMix the softened butter and flour together until smooth.โจShape the butter mixture into a 7×10 inch rectangle, wrap it in plastic wrap, and refrigerate until firm.โจLaminate the Dough:โจRoll out the chilled dough into a 10×20 inch rectangle.โจPlace the butter layer in the center of the dough, folding the dough over the butter from both sides to encase it.โจRoll out the dough again into a 10×20 inch rectangle, then fold it into thirds like a letter. Wrap and refrigerate for 30 minutes.โจRepeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.โจShape the Croissants:โจRoll out the dough into a 10×20 inch rectangle and cut it into triangles.โจStarting from the wide end, roll each triangle up tightly to form a crescent shape.โจPlace the croissants on a baking sheet lined with parchment paper, cover with a damp cloth, and let them rise in a warm place for about 1-2 hours, or until doubled in size.โจBake:โจPreheat your oven to 375ยฐF (190ยฐC).โจBrush the croissants with the egg wash (beaten egg mixed with milk).โจBake for 20-25 minutes, or until golden brown and flaky.โจEnjoy your homemade croissants!
12 responses to “croissants”
[…] Croissants […]
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Keeping the butter block at the exact same pliability as the dough during lamination is always the trickiest part, especially when rolling it out to that 10ร20 rectangle without tearing the sheets.
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