Buttery and Flakey Croissants
If you can get past the part where you have to layer this buttery deliciousness in a block of butter, you'll love this recipe! Be prepared for a lot of rolling for this recipe. I did about 3 folds for these croissants and they were fabulous~ I can't imagine how much more delicious it would be if I did more folds. I wanted to do more folds, but was really, really eager to eat these in the morning.
Croissants Video Tutorial
- 1 cup Cold Water or Milk
- 0.5 oz Yeast
- 1 lb 2 oz (18 oz) Bread Flour or All Purpose Flour
- 2 oz Unsalted Butter (Softened)
- 0.5 oz Salt
- 2 oz Granulated Sugar
- 33% weight of the dough Cold Butter
- In a bowl add the yeast, some of the flour, and enough milk or water to dissolve the yeast.
- Add in the rest of the flour, stir. Add in the butter, salt, and sugar. If it still dry add in some more water/milk a little at a time.
- Knead the dough for 6-8 minutes, let it rest for 20 minutes - 30 minutes covered.
- Weight the amount of dough, and find the percentage of 33% of the weight of the dough. That amount will determine how much butter you will need.
- I used 11.6 oz of butter. The weight of my dough was 35.2. 33% of 35.2 is 11.6, therefore butter was 11.6 oz.
- Cut the butter into 1 tbsp slices, or mini squares. Place them on saran wrap and form the pieces into a large square.
- Wrap it all in saran wrap carefully. Taking a rolling pin, roll over the butter until it comes together. Freeze butter now until firm.
- Roll the dough out into a square, place the butter in the center, in a diamond shape. Bring the corners of the square to the center of butter to cover it
- Roll the dough into a long rectangle, this may be long enough to fall off the edge of your counter, but just let it fall or fold it up to make some room to roll the dough
- Make a simple fold bring one edge over, and folding the other edge making them overlap.
- Roll out into another rectangle, do another simple fold
- Saran wrap and refrigerate the dough for at least one hour or 24 hours
- Roll the dough out into a rectangle, now we're doing what is called a Book Fold. Bring both edges of the dough making them meet, or touch at the center and fold it in half.
- Roll this into a rectangle for the last time, using a bench scraper or a knife cut the dough into triangles or pizza slices. You can stack the dough to make more room.
- Make a small slit at the bottom of the triangle, roll it up to the top. You can stretch out the dough by tugging onto the triangle.
- Bake at 375F-400F until golden.
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