Croissants
- Happy Hungry Hijabi
- 1 day ago
- 4 min read
Nothing proves you know how to bake, than a buttery, flakey all butter croissant. And if you can make 24 then I think you have won in life. I used these croissants to serve with jam and marmalade, also to make breakfast sandwiches for the family. I have to say, once you try this recipe for croissants, you will not need another recipe. This recipe is step-by-step, with my little tips and tricks to help you make the best all butter, flakey croissants at home.
Preparation Time 45 minutes
Chill Time 24 hours
Cook Time 30 minutes
Yields 24
Ingredients
Dough
2 eggs and enough warm water to make 2 cups of liquid
1/4 cup/ 50 grams sugar
5 1/2-6 cups / 660-720 grams flour
2 1/4 teaspoons instant yeast
2 tablespoons / 28 grams butter- melted
1/2 cup/ 56 grams dry milk powder
1 tablespoon salt
1 teaspoon vanilla- optional
Butter Slab
425 grams butter- cold
3/4 teaspoons salt
1/2 cup/ 60 grams flour
Egg Wash
1 egg
1 tablespoon water
Instructions
Make the dough: put the eggs and water into a mixing bowl. Add 1 tablespoons sugar, 3 cups flour and yeast. Mix this in until well combined. Set it aside for 20 minutes to allow the yeast to bloom.
Make the butter slab: cut the butter into 1 inch blocks. Add the salt and flour. Mix it in on a low speed with a paddle attachment or by hand until smooth. Do not use a whisk or beat any air into the butter.
Spread the butter onto a piece of clingfilm and shape it into an 8 inch square. Wrap it up and chill it for 30 minutes.
Finish the dough: add the melted butter to the raised dough. Add the remaining sugar, 2 1/2- 3 cups flour, the dry milk powder and salt to the raised dough. Mix it in on a low speed until the Dough comes together. Knead it on a high speed for 5 minutes. If the dough is still sticky, add 2 tablespoons flour at a time until a dough forms. Once the dough is smooth and elastic, pat it into a 9 inch square. Wrap and chill it for 30 minutes.
Laminate the Dough: remove the chilled dough from the fridge and roll it into a 12 inch square.
Unwrap the butter slab and place it in the centre of the dough square at a 45 degree angle so it looks like a diamond in a square. Moisten the edges with water and pinch the edges together to enclose the butter. Dust the top with flour and turn it over so the seams are down.
Tap the dough all over with a rolling pin, shaping it into a rectangle. Roll it into a 20x10 inch rectangle. Dust it with flour as needed.
When it reaches the proper size, use a dry brush to sweep off the excess floor. Fold the dough into thirds like a letter. Keep the edges straight and line them directly over one another. If the dough slides, use a little water at the corners to tack them into place. This is the first turn.
Rotate the dough 90 degrees so it looks like a book that is about to be opened. Roll the dough out again to a 20x10 inch rectangle, then dust off the excess flour. Fold it into thirds like before. This is the second turn. Wrap the dough and chill it for 30 minutes. This allows the gluten to relax and makes folding and rolling easier.
Give the dough 2 more turns and folds, then chill for 1 hour or overnight before using. You can also freeze it now.
To shape the croissants: cut the packet in half. Wrap and chill the other half for now.
Roll the other half into a 13x18 inch rectangle. Trim the edges 1/4 inch all the way around.
Cut the dough into 6 rectangles. Then divide them diagonally to create 12 triangles. Arrange them so the points face away from you. Stretch them slightly to make them slightly longer, then cut a 1 inch notch in the base of the triangle.
Take the 2 inside corners of the notch and roll them upwards towards you, building a curved shape as you roll the vase towards the tip. Make sure the tip ends up under the bottom of the croissants.
Place the pastries on a parchment lined baking tray. Curve the ends towards each other. Loosely cover them in clingfilm and chill them for 30 minutes.
Take the croissants out of the fridge and bring them to room temperature and allow them to rise for 60-90 minutes. They will expand noticeably. When you gently press a finger into a croissant, the indentation should remain.
Towards the end of the rise time, preheat the oven to 220c. Brush each of the croissants with egg wash (1 egg whisked with 1 tablespoon water).
Bake the croissants for 15 minutes at 220c then reduce the temperature to 180c and bake for a further 10-15 minutes without opening the oven door. The croissants will be a deep golden brown colour. The internal temperature of croissants should be between 88c-93c. (190f-200f)
Remove them from the oven and allow them to cool on the pan for 20 minutes before serving.
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