Homemade Croissants
278 mins
Serves 12
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Homemade Croissants
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278 mins
Serves 12
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Directions
1
Get the butter out of the fridge well in advance so it is soft and spreadable.
2
Cut the butter into chunks and microwave for anywhere between 30 to 50 seconds.
3
Take an electric whisk and whip the butter for 1 minute until it is beautiful whipped softened butter.
4
Combine lukewarm milk, one room temperature egg, and yeast.
5
Give these a good mix and allow this mixture to sit for about 5 minutes.
6
Add flour, sugar, and salt to a mixing bowl.
7
Add the milk, egg, yeast mixture to the dry ingredients and mix on low for about 2 minutes to let the dough begin to come together.
8
Increase the speed to medium and continue to knead for another 3 minutes.
9
Add 2 tablespoons of room temperature butter directly into the dough.
10
Continue mixing for another 5 minutes for the butter to be fully incorporated.
11
Using lightly oiled hands, shape the dough into a ball and transfer it into a greased bowl.
12
Cover the dough and allow it to rest for 30 minutes.
13
Divide the dough into 12 equal portions, weighing each portion between 58 to 63 grams.
14
Roll each portion of dough into a rough ball, cover, and let these rest for 10 minutes.
15
Roll out a dough ball to about a 7-inch circle.
16
Place the rolled-out dough on a tray or cutting board lined with parchment paper.
17
Spread a thin layer of butter evenly over the dough circle.
18
Roll out another 7-inch circle and place it on top of the first one.
19
Spread another thin layer of butter and repeat this process, stacking each circle of dough to create a big stack of buttered circles.
20
Do not put any butter on the final disc of the stack.
21
Very gently press the stack of discs using your hand.
22
Cover the stack with plastic wrap and pop this in the freezer for 30 minutes.
23
Take the dough out of the freezer and lightly flour your work surface.
24
Roll out the stack of dough into a large circle, about 14 to 15 inches in diameter.
25
Keep moving the dough so it doesn't stick to your work surface.
26
Using a sharp knife, cut the circle into triangles, then divide each of those quarters into thirds, resulting in 12 equal triangle shapes.
27
Starting at the wide base of the triangle, gently roll each croissant up until you get to the pointy end.
28
Optionally, gently bend the croissant to create a traditional croissant shape.
29
Arrange the croissants onto the baking trays, leaving a good amount of space in between each one (about six croissants per tray).
30
Cover them loosely with plastic wrap and let them rise until they've doubled in size (2 to 3 hours, depending on kitchen temperature).
31
Gently brush the croissants with a beaten egg, being careful not to deflate them.
32
Bake the croissants in a preheated oven at 400 degrees Fahrenheit for 5 minutes.
33
After 5 minutes, turn the oven down to 350 degrees Fahrenheit and continue baking for another 8 to 10 minutes until golden brown in color.
34
Let these cool for at least 10 minutes, ideally allowing them to cool properly for the airy inside structure to set.
Ingredients
butter
lukewarm milk
1 room temperature egg
yeast
flour
sugar
salt
2 tbsp room temperature butter
beaten egg
Equipment
electric whisk
greased bowl
parchment paper
tray
cutting board
plastic wrap
sharp knife
baking trays
oven
Tips
The butter needs to be soft and spreadable, otherwise your dough will tear.
The 30 minutes rest for the dough is for the gluten to relax and not necessarily for the dough to rise.
If you're familiar with making layered flatbreads in Indian cuisine, you might see some similarities to our method here for laminated dough.
Do not put any butter on the final disc when stacking the dough circles.
Do not leave the dough in the freezer longer than 30 minutes.
Keep moving the dough so it doesn't stick to your work surface when rolling it out.
Use the color to judge when the croissants are done baking.