Perfect Croissants
Directions
- 1In a stand mixer, combine flour, sugar, salt, yeast, and milk.
- 2In a stand mixer, combine flour, sugar, salt, yeast, and milk.
- 3In a stand mixer, combine flour, sugar, salt, yeast, and milk.
- 4Mix until a dough forms.
- 5Mix until a dough forms.
- 6Mix until a dough forms.
- 7Add butter and continue mixing.
- 8Add butter and continue mixing.
- 9Add butter and continue mixing.
- 10Remove the dough from the bowl and form a ball.
- 11Remove the dough from the bowl and form a ball.
- 12Remove the dough from the bowl and form a ball.
- 13Place the dough on a floured surface, flatten it, wrap it in plastic wrap and let it rest in the refrigerator for two days.
- 14Place the dough on a floured surface, flatten it, wrap it in plastic wrap and let it rest in the refrigerator for two days.
- 15Place the dough on a floured surface, flatten it, wrap it in plastic wrap and let it rest in the refrigerator for two days.
- 16After two days, roll out the dough into a rectangle shape.
- 17After two days, roll out the dough into a rectangle shape.
- 18After two days, roll out the dough into a rectangle shape.
- 19Spread a thin layer of butter evenly over the dough and fold it into thirds.
- 20Spread a thin layer of butter evenly over the dough and fold it into thirds.
- 21Spread a thin layer of butter evenly over the dough and fold it into thirds.
- 22Roll the dough out again and repeat the folding process. Let it rest and repeat it twice more.
- 23Roll the dough out again and repeat the folding process. Let it rest and repeat it twice more.
- 24Roll the dough out again and repeat the folding process. Let it rest and repeat it twice more.
- 25Roll out the dough into a large rectangle and cut it into long triangles.
- 26Roll out the dough into a large rectangle and cut it into long triangles.
- 27Roll out the dough into a large rectangle and cut it into long triangles.
- 28Starting from the wider end, roll the triangles up into croissants and place them on a baking sheet.
- 29Starting from the wider end, roll the triangles up into croissants and place them on a baking sheet.
- 30Starting from the wider end, roll the triangles up into croissants and place them on a baking sheet.
- 31Cover the croissants with plastic wrap and let them rise for another hour.
- 32Cover the croissants with plastic wrap and let them rise for another hour.
- 33Cover the croissants with plastic wrap and let them rise for another hour.
- 34Bake at 375°F (190°C) for 20-25 minutes.
- 35Bake at 375°F (190°C) for 20-25 minutes.
- 36Bake at 375°F (190°C) for 20-25 minutes.
- 37Brush with egg wash to add shine and flavor.
- 38Brush with egg wash to add shine and flavor.
- 39Brush with egg wash to add shine and flavor.
Ingredients
- 500 g all-purpose flour
- 500 g all-purpose flour
- 500 g all-purpose flour
- 50 g granulated sugar
- 50 g granulated sugar
- 50 g granulated sugar
- 10 g salt
- 10 g salt
- 10 g salt
- 2 packets active dry yeast
- 2 packets active dry yeast
- 2 packets active dry yeast
- 250 ml whole milk
- 250 ml whole milk
- 250 ml whole milk
- 250 g unsalted butter
- 250 g unsalted butter
- 250 g unsalted butter
- 1 egg yolk
- 1 egg yolk
- 1 egg yolk
Equipment
stand mixerrolling pinkniferulerbaking sheetpastry brush