Croissant
An authentic French croissant made by folding thin sheets of butter into the dough again and again to build dozens of flaky layers. As it bakes, the butter melts between the layers for a shatteringly crisp crust and a soft, airy inside.
Ingredients
Ingredients
- All-purpose flour250g
- Water135g
- Sugar25g
- Dry yeast1 tsp
- Salt1 tsp
- Butter25g
- Butter block135g
- Egg washAs needed
Directions
- 1
Combine all ingredients except the butter block in a stand mixer and knead for about 10 minutes. Place the dough in a bowl, cover with plastic wrap, and let it rise in a warm spot for about 1 hour.
- 2
Once risen, gently press out the gas, shape the dough into a ball, and let it rest for 15 minutes. Wrap the butter block in plastic wrap, roll it into a square, and chill it in the fridge.
- 3
Roll the dough into a square and place the cold butter block on top. Wrap the dough around the butter so it's fully hidden, and pinch the edges tightly to seal.
- 4
Dust with extra flour and roll the dough out into a long rectangle, then fold it into thirds.
- 5
Chill the dough in the fridge for 30 minutes, then turn it 90 degrees from the direction you first rolled it.
- 6
Dust with flour again and roll the dough out to nearly three times its length, then fold it into thirds once more.
- 7
Chill for 30 minutes and rotate 90 degrees, then repeat the whole rolling-and-folding cycle two more times (roll → fold in thirds → chill 30 min → rotate 90 degrees).
- 8
Roll the dough out thin, about 0.5cm thick, and cut it into isosceles triangles with a 12cm base and 20cm height.
- 9
Starting from the base, roll each triangle up and place it on a baking tray. Let it proof for 40 minutes, brush with egg wash, and bake in an oven preheated to 200°C (390°F) for 20 minutes.
Tips
If the butter block is too cold it will tear the dough, and if it's too soft it will leak out — keep it just about as firm as the dough. If the dough turns soft or sticky while you work, chill it briefly before the butter melts. Working in a cool room keeps the layers distinct and flaky. Let the croissants cool for a few minutes after baking before cutting, so the layers don't get crushed.