Croissants

Ingredients

• •500 g All-purpose flour
• •10 g Instant yeast
• •80 g Sugar
• •10 g Kosher salt
• •300 ml Whole milk
• •280 g European-style butter (82% fat)
• •1 large Egg (for egg wash)

Instructions

1. 1

   Combine flour, yeast, sugar, and salt in a stand mixer bowl. Add milk and mix on low until dough comes together, about 5 minutes. Dough should be soft but not sticky.

   💡 Don't overmix - you want developed gluten without warming the butter. Dough temperature is critical: keep below 68F.

2. 2

   Shape dough into a rectangle, wrap in plastic, and refrigerate for 1 hour.

   💡 Cold dough is essential for lamination - warm butter will smear instead of creating layers.

3. 3

   Pound butter between parchment sheets into a 15x15cm square. It should be cold but pliable.

   💡 Butter consistency determines layer quality - too hard cracks, too soft merges. Ideal temperature: 55-60F.

4. 4

   Roll dough to 30x15cm rectangle. Place butter in center, fold dough over to encase completely. Seal edges.

   💡 Ensure no butter escapes - it will burn and create holes in your layers.

5. 5

   Roll and fold (single fold): roll to 40x20cm, fold in thirds. Refrigerate 30 minutes. Repeat 3 more times.

   💡 Each fold creates ~27 layers. Consistent thickness is key - measure with a ruler.

6. 6

   Roll final dough to 40x30cm, about 5mm thick. Cut into triangles, roll from base to tip. Proof at room temperature for 2 hours until doubled.

   💡 Proper proofing creates the distinctive open crumb. Dough should jiggle when shaken.

7. 7

   Brush with egg wash (1 egg + 1 tbsp milk). Bake at 400F (200C) for 15-18 minutes until deep golden brown.

   💡 High heat creates shatteringly crisp layers. Rotate pan halfway for even browning.