Croissant

Description

Here’s a classic French Croissant recipe. Making croissants from scratch takes time, but the end result is worth it—flaky, buttery layers with a tender, light interior.

Ingredients (Makes about 12 croissants):

1.For the Dough:

• 4 cups or 500g all-purpose flour (plus extra for dusting)
• 1/4 cup (50g) sugar
• 2 teaspoons salt
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 1/4 cups (300ml) whole milk, warm (not hot)
• 2 tablespoons unsalted butter, melted and cooled

2. For the Butter Layer:

• 1 cup (225g) unsalted butter, cold

3. For the Egg Wash:

• 1 egg, beaten
• 1 tablespoon milk

Instructions:

1. Prepare the Dough:

• In a small bowl, mix warm milk and yeast. Let it rest for 5-10 minutes until the yeast is foamy.
• In a large bowl, add flour, sugar, and salt and mix them together. Add the yeast mixture and melted butter. Stir until the dough begins to come together.
• Knead the dough for 5-7 minutes until the dough becomes soft, smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 4-5 minutes on medium speed.)
• Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rise for 1-1.5 hours at room temperature until doubled in size.

2. Prepare the Butter Block:

• Place the cold butter between two sheets of parchment paper or plastic wrap whatever is available to use.
• Using a rolling pin, pound and roll the butter into a rectangle about 8×5 inches (20×12 cm).
• Place the butter block in the refrigerator to chill until firm but still pliable (about 20-30 minutes).

3. Incorporate the Butter:

• Roll the dough out on a surface into a rectangle about 16×10 inches (40×25 cm).
• Keep the chilled block of butter in the center of the dough.
• Fold the dough over the butter like an envelope: fold the top third down and the bottom third up, enclosing the butter.

4. Roll and Fold (First Turn):

• Roll the dough into a long rectangle (about 24×8 inches or 60×20 cm).
• Fold the dough again like an envelope, folding the top third down and the bottom third up.
• Wrap the dough in plastic wrap and keep in the refrigerator for 30 minutes.

5. Repeat the Turns:

• Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.
• After the third turn, refrigerate the dough for at least 4 hours or overnight. This resting period helps develop the layers.

6. Shape the Croissants:

• Roll the chilled dough out into a large rectangle (about 24×12 inches or 60×30 cm).
• Using a sharp knife or pizza cutter, cut the dough into triangles, about 4 inches wide at the base and 9 inches tall.
• To shape each croissant, gently stretch the base of the triangle and roll it tightly towards the tip.
• Place the croissants on a baking sheet lined with parchment paper, with the tip tucked underneath.

7. Proof the Croissant:

• Cover the croissants with a clean kitchen cloth and let them rise at room temperature for about 1.5 to 2 hours until puffed.

8. Bake the Croissant:

• Preheat the oven to 400°F (200°C).
• Brush the croissants with the egg wash (egg beaten with milk) for a golden, glossy finish.
• Bake for 18-22 minutes, or until the croissants are golden brown and crispy on the outside.
• Cool them for a few minutes before serving.

Tips:

• Keep the dough and butter cold throughout the process to ensure distinct, flaky layers.
• Don’t rush the process—the rolling, folding, and resting stages are crucial for proper lamination.
• If you want to add chocolate, place a piece of chocolate at the base of each triangle before rolling to make pain au chocolate!