Flaky, Soft, and Bakery-Level Good Croissants (Print Version)
Homemade croissants with crisp layers, soft centers, and a practical lamination method for home bakers.
# Ingredients:
For the dough
01 -
4 cups (500 g) all-purpose flour, plus more for rolling
02 -
1/4 cup (50 g) granulated sugar
03 -
2 1/4 teaspoons active dry yeast
04 -
1 1/2 teaspoons fine salt
05 -
1 1/4 cups (300 ml) warm whole milk, about 105-110 F
06 -
2 tablespoons (30 g) unsalted butter, softened
For laminating and baking
07 -
1 cup (225 g) cold unsalted butter
08 -
1 large egg
09 -
1 tablespoon milk or water
# Instructions:
01 -
Stir the yeast and a pinch of the sugar into the warm milk. Let it stand for 5-10 minutes, until foamy.
02 -
Whisk the flour, remaining sugar, and salt in a large bowl. Add the yeast mixture and softened butter, then mix until a rough dough forms.
03 -
Knead by hand for 8-10 minutes or with a dough hook for 5-6 minutes, until smooth. Pat into a square, cover, and chill for 1 hour.
04 -
Place the cold butter between parchment sheets. Pound and roll it into a 7 inch square. Chill until firm but still bendable.
05 -
Roll the dough into a 10 inch square. Place the butter block in the center like a diamond, fold the dough corners over it, and pinch the seams closed.
06 -
Roll the packet into a 10 by 20 inch rectangle. Fold it in thirds like a letter, wrap, and chill for 30 minutes. Repeat two more times for 3 total turns.
07 -
After the final fold, chill the dough at least 4 hours or overnight. Roll it out, cut into triangles, notch the wide ends, and roll into croissants.
08 -
Place on lined baking sheets and proof until puffy, 1 1/2-2 hours. Brush with egg beaten with milk or water. Bake at 400 F for 15-20 minutes, until deep golden.
# Notes:
01 -
Plan for at least 6 hours including chilling, or make the dough one day ahead.
02 -
The butter and dough should feel equally cool and flexible before rolling.
03 -
Best served the day they are baked.