Homemade Laminated Pastry Croissants

Ingredients

• 500 g All-purpose flour
• 50 g Granulated sugar
• 10 g Salt
• 10 g Active dry yeast
• 300 ml Whole milk (chilled)
• 250 g Unsalted butter (for lamination, high quality, pliable but cold)
• 1 Egg (for egg wash)
• 1 tbsp Water (mixed with egg for wash)

Steps

1. 1

   In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, salt, and yeast.

2. 2

   Slowly pour in the chilled milk while mixing on low speed until a cohesive dough forms.

3. 3

   Knead the dough for about 5-7 minutes until smooth. Shape into a flat rectangle, wrap in plastic, and chill in the refrigerator for at least 1 hour.

4. 4

   Prepare the butter block by placing the cold butter between two sheets of parchment paper and beating it with a rolling pin into a flat, even square. Chill until firm but still pliable.

5. 5

   Roll out the chilled dough into a rectangle twice the size of the butter block. Place the butter block in the center and fold the dough over it to completely encase the butter.

6. 6

   Perform the first 'turn' by rolling the dough out into a long rectangle and folding it into thirds like a letter. Wrap and chill for 30 minutes.

7. 7

   Repeat the rolling and folding process (turns) two more times, chilling for 30 minutes between each turn to maintain the layers of butter.

8. 8

   Final roll: Roll the dough out to a thickness of about 4mm. Cut the dough into long, skinny triangles.

9. 9

   Roll each triangle from the wide base to the tip to form the croissant shape.

10. 10

    Place the croissants on a baking sheet lined with parchment paper, cover loosely, and let rise in a warm spot for 1.5 to 2 hours until doubled in size and jiggly.

11. 11

    Preheat your oven to 400°F (200°C). Whisk the egg and water together and gently brush the tops of the croissants with the egg wash.

12. 12

    Bake for 15-20 minutes or until the croissants are a deep golden brown and sound hollow when tapped.

Notes

The key to success is keeping the butter cold so it creates distinct layers rather than melting into the dough. If the dough feels too soft at any point, return it to the fridge immediately.

Nutrition per serving

• pastry
• baking
• breakfast
• french cuisine
• croissants
• homemade
• laminated dough