Shortcut Easy Croissants

Ingredients

• 0.75 cup water
• 0.5 cup whole milk
• 0.25 cup granulated sugar
• 2.5 tsp instant yeast
• 4 cup bread flour
• 1 tsp fine sea salt
• 4 tbsp unsalted European-style butter (cubed and softened)
• 20 tbsp unsalted European-style butter (softened, cubed)
• 0.25 cup all-purpose flour
• 1 egg yolk (for egg wash)
• 1 tbsp heavy cream (for egg wash)

Steps

1. 1

   In the bowl of a stand mixer fitted with a dough hook, add all of the dough ingredients in this order: water, milk, instant yeast, sugar, bread flour, salt, and 4 tablespoons of softened butter cubes.

2. 2

   Turn the mixer on low and mix until the dough comes together and the sides of the bowl are clean. Continue kneading the dough in the machine for 5 minutes.

3. 3

   Transfer the dough to a work surface and knead for 1 minute to ensure the butter is fully incorporated. It's okay if the dough is not smooth.

4. 4

   Place the dough in a covered bowl or container and let rise for 1-2 hours, until the dough is just about doubled in size. Do not let the dough proof beyond doubling in size.

5. 5

   When doubled, remove the dough from the container and flatten it to remove any gas bubbles. Wrap the dough in plastic wrap and transfer it to the freezer for no more than 15 minutes while the croissant butter is prepared.

6. 6

   Add the 20 tablespoons of softened butter to a clean stand mixer bowl and sprinkle the all-purpose flour on top. Using the paddle attachment, mix on low until the butter and flour are combined. Scrape the butter off the paddle and mix again for about 30 seconds to ensure the butter is smooth with no unmixed butter or flour.

7. 7

   Remove the croissant dough from the freezer. Roll the dough to a rough 10-by-20-inch rectangle on a lightly floured work surface. Brush off any excess flour using a dry pastry brush.

8. 8

   Using an offset spatula, spread the butter-flour mixture on the bottom 3/4 of the dough, going all the way to the edges. There should be no butter on the top 1/4 of the dough.

9. 9

   Take the top of the dough and fold it down about 1/4 of the way down (about 5 inches). Repeat this fold twice more (taking the top part of the dough and folding it 1/4 of the way down) until the butter is no longer visible.

10. 10

    Rotate the dough counterclockwise 90 degrees so the dough seam faces the right.

11. 11

    Evenly roll out the dough lengthwise, using flour as necessary, to a rough 8-by-20-inch rectangle. Brush off any excess flour.

12. 12

    Take the top short side of the dough rectangle and fold it 1/3 of the way down. Repeat with the bottom short side up, like a business letter.

13. 13

    Wrap the dough tightly in plastic wrap, then refrigerate for 2 hours.

14. 14

    Evenly roll out the chilled dough to an 8-by-12-inch rectangle. If the dough springs back, wrap it in plastic and chill on a sheet pan for 15-30 minutes before continuing.

15. 15

    Using only a very light dusting of flour, roll out the chilled croissant dough to the final length of 10 by 16 inches.

16. 16

    Using a ruler and a pastry wheel, cut off any uneven edges of the rectangle, especially on the left and bottom sides.

17. 17

    Cut 7 isosceles triangles in the dough: premark 3 notches 4 inches apart on the bottom. Starting 2 inches in on the top, premark 4 notches 4 inches apart. Connect the notches from bottom to top and top to bottom. Connect the two remaining half-triangles together to make the 8th croissant.

18. 18

    Working one piece at a time, take hold of the base of the triangle and gently elongate it by pulling the dough through your hand. Grasp the two corners of the base and tug gently outward to widen the base.

19. 19

    Roll up the dough starting at the base, keeping the tip centered. Do not roll too tightly. Give a gentle push down on the rolled-up crescent to secure the tip on the bottom.

20. 20

    Place four croissants each on two parchment-lined sheet pans. Very loosely cover with plastic wrap.

21. 21

    Let proof in a warm place for 2-4 hours, or until the croissants have nearly doubled in size and are incredibly jiggly.

22. 22

    Place racks in the lower middle and middle parts of the oven and preheat the oven to 425ºF.

23. 23

    Whisk the egg yolk and heavy cream together. Carefully remove the plastic wrap and brush the smooth tops of the croissants (avoiding the cut edges) with the egg wash.

24. 24

    Using a clean spray bottle, spritz cold water on the parchment around the croissants to create steam.

25. 25

    Turn the oven heat down to 375ºF and bake for 24-26 minutes, switching and rotating the trays halfway through, until beautiful golden brown.

26. 26

    Remove from the oven and let cool briefly before serving.

Notes

European-style butter is recommended for its higher fat content which aids in layering. If your kitchen is very cold, proofing may take longer than 4 hours. You can 'refresh' day-old croissants in a toaster oven. For a faux-proof box, you can use the residual heat of an oven that was briefly warmed then turned off, aiming for 80-85°F.

Nutrition per serving

• breakfast
• pastry
• baking
• French
• vegetarian
• brunch