Flaky French Croissants (Print Version)
# Ingredients:
→ Dough Base
01 -
2 1/4 teaspoons instant yeast (1 packet)
02 -
1/3 cup granulated sugar
03 -
3 1/2 cups all-purpose flour
04 -
1 cup whole milk
05 -
1/2 cup room temperature water
06 -
2 teaspoons salt
→ Butter Layer
07 -
2 tablespoons all-purpose flour
08 -
1 1/2 cups unsalted butter (3 sticks), slightly cool and cubed
→ Finishing
09 -
1 beaten large egg for brushing
# Instructions:
01 -
Combine the flour, salt, and sugar in the stand mixer bowl. If using active dry yeast, dissolve it in the warm water first. Add the milk and water to the dry mix, blending until the dough comes together smoothly and feels soft, which should take 8-10 minutes.
02 -
Form the dough into a round shape, lightly grease a bowl, place the dough inside, cover it, and leave it to rest in a cozy spot for 30 minutes.
03 -
Mix the butter cubes and flour until just smooth. Flatten the mixture onto plastic wrap, shaping it into a 6-inch square. Chill while waiting for the dough to finish resting.
04 -
Roll the dough into a 10-inch square. Position the chilled butter block diagonally in the center, fold each corner of the dough over the butter like you're sealing an envelope, and close the edges tightly.
05 -
Flatten the dough into a 16x8-inch rectangle. Fold it into three layers, like folding a letter. Let it chill for an hour. Repeat this process twice more, refrigerating in between. After your third fold, let it rest in the fridge overnight.
06 -
Shape the dough into croissants by cutting it into triangles and rolling them up. Leave them to rise until they've puffed up and look much larger, roughly 60-90 minutes.
07 -
Coat the croissants with the beaten egg and bake at 375°F for around 20 minutes, or until they're golden and crispy-looking. Cool them on a wire rack right away.
# Notes:
01 -
They're best fresh on the day you bake them but can stay good at room temperature for about 2 days.
02 -
Freeze unproofed croissants for up to 3 months before using.
03 -
Use leftover bits of dough for small bites like cinnamon twists or monkey bread.