Bakery Quality Croissants @ Home

A recipe from ‘From Dough to Delight

Ingredients

  • 360g Strong Flour

  • 38g Sugar

  • 8g Salt

  • 160g Water

  • 76g Soften butter ( At least 80% butterfat )

  • 18g Fresh yeast (8/9g instant dry yeast)

  • 160g Unsalted butter for lamination

    Note that you may need to increase or decrease hydration to suit the flour you are using.

Prepare

Overnight

Cook

30 minutes to an hour

Serves

Makes

Dietary

Freezable

Nut-free

Pregnancy friendly

Vegetarian

Method

Prepare the Dough:

  1. Add water, yeast, flour, sugar, and salt to the bowl of a stand mixer. Mix until a shaggy mass forms.

  2. Add 76g of softened butter and mix on high for about 5 minutes, or until the dough is smooth and elastic.

    First Proof:

  3. Place the dough in a warm area to prove for 1-2 hours, or until it triples in size.

    Strengthen the Dough:

  4. Once the dough has risen, remove it from the bowl and fold it into a rectangle to build strength.

  5. Place the dough in the fridge to proof overnight (8 hours).

    Prepare the Butter Slab:

  6. Take the butter slab out of the fridge 20 minutes before laminating. Roll it gently to make it malleable. The butter should have the same texture as the dough.

    Laminate the Dough:

  7. Roll the dough into a rectangle large enough to encase the butter slab. Place the butter in the center and fold the dough over it like a sandwich, ensuring the edges align perfectly.

  8. Lightly flour your work surface to prevent sticking, and roll the dough out to approximately 50cm in length.

    First Fold (Double Turn):

  9. Fold one-third of the dough inwards to meet the middle, then fold the opposite third over it, like closing a book. Flatten gently.

  10. Trim the corners to release pressure and rotate the dough. Roll it out again to 50cm.

    Second Fold (Single Turn):

  11. Fold the dough in half, aligning the edges. Place it in the fridge to chill for 1 hour.

    Final Roll and Shaping:

  12. Remove the dough from the fridge 5 minutes before rolling. Roll it to 4mm thick, creating a 50cm x 35cm rectangle.

  13. Cut the dough into triangles about 10cm wide at the base. Stretch the base corners outward slightly before rolling each triangle into a croissant shape

    Proof the Croissants:

  14. Place the croissants on baking trays lined with parchment paper. Brush them with milk and allow them to proof for 30-45 minutes, until puffy.

    Bake:

  15. Preheat the oven to 190°C (170°C fan).

  16. Brush the croissants with milk once more and bake for 20-25 minutes, or until golden brown and risen.

    While this is not a step, enjoy.

    Your buttery, flaky croissants are ready to be savored. Pair them with a cup of coffee or enjoy them on their own as a delicious treat.