Know in France as croissants de Boulanger, this yeasted dough is layered with butter and given a succession of folds that make the distinctive profile of classic croissants (Croissant Recipe). Light and airy and shatteringly crisp, with a deeply caramelized buttery flavor, these croissants are a labor of love that’s absolutely worth the time. Let us know the croissant recipe.
- 1-ounce fresh yeast
- 3 1/2 cups unbleached flour
- 1/4 cup white or packed brown sugar
- 2 teaspoons salt
- 1 cup milk, or more
- 1 pound unsalted butter
- 2 tablespoons flour, for dusting
- 1 egg
- 1 tablespoon milk
- In a mixer with a dough hook, place the yeast, flour, sugar, salt and therefore the milk and blend for two minutes until a soft moist dough forms on the hook. If most of the flour isn’t moistened with this quantity of milk, add more, a tablespoon at a time until it’s moistened and smooth, consumption to 4 tablespoons. Turn mixer on high and blend for an additional 4 minutes until very smooth and elastic.
Turn the dough out of the bowl onto a floured board, cover with a humid dish towel and permit it to rest for quarter-hour to relax the gluten. Remove the towel and, employing a French kitchen utensil, roll the dough into a ten by 9-inch rectangle 5/8-inch thick. Wrap in plastic then remains it for 1 hour and up to overnight.
- Ten minutes before the dough is completed resting within the refrigerator, prepare the butter. Beat it together with your kitchen utensil on a floured surface to melt it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or wrapping and put aside.
- Remove the dough from the refrigerator and roll it on a floured surface into a ten by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold rock bottom up over the butter and ignore any excess flour then fold the highest down over the butter to overlap and encase the butter. Press down lightly with the kitchen utensil to push all the layers together and confirm they need contact.
- Continue rolling the laminated (layered) dough to make a replacement 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, sort of a letter, ignore any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first “turn”.
- Wrap well in plastic and remain it 1 hour and up to overnight. Do the same for three times (some people only do 3 turns total, some do 6, some do 3 plus which may be a 4 fold turn that’s folded into itself sort of a book jacket) marking it accordingly whenever and chilling in between each turn.
After the fourth turn, you’ll let the dough chill overnight, or, for 1 hour, or, roll it bent a 13 by a 24-inch square that’s a touch less than 1/4-inch thick and cut out your croissants and shape them.
- I roll out my dough and cut it with a pointy large knife into 6-inch strips then cut them into triangles, 4 inches wide at the bottom of Triangulum. Stretch these triangles again 9 inches long, then place on the surface and put a bit of scrap dough within the center of the wide end to surround, which will plump up the center. Roll the triangles up towards starting at the wide end and place them 2 inches across on a parchment-lined sheet none stick pan with the tip tucked under and the ends slightly curved in to form a crescent shape. You may freeze the croissants at now, or, during a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
- To proof, the croissants, keep them in an oven that’s heated up but not turned on, with a pan of predicament within the bottom to make a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until hyped up and spongy to the touch. Remove from the oven.
Spritz a preheated 425 degrees F oven with water, close the door, and obtain the croissants. Place the croissants within the oven and spritz again, close the door and switch the oven right down to 400 degrees F. After 10 minutes, rotate your pan if they’re cooking unevenly and switch the oven right down to 375 degrees F. Bake another 5 to eight minutes until golden brown.