Croissant Recipe

Time4h

Serves12

Make Croissant Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Whisk together to ensure even distribution.
2
Add Wet Ingredients
In a separate bowl, warm the milk and water until lukewarm. Add the melted unsalted butter (1 tbsp) to the warm liquid. Pour this mixture into the dry ingredients.
3
Knead the Dough
Mix until a shaggy dough forms, then knead on a lightly floured surface for about 10 minutes until smooth and elastic.
4
First Rise
Form the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap or a damp cloth and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.

5
Prepare Butter for Laminating
While the dough is rising, take the unsalted butter (1 cup) for lamination. Place it between two sheets of parchment paper and pound it with a rolling pin until it is about 1/2 inch thick, forming a rectangle. Refrigerate it to keep it firm.

6
Incorporate Butter
Once the dough has doubled in size, turn it out onto a floured surface. Roll it into a rectangle about 10x15 inches. Place the chilled butter layer in the center and fold the dough over the butter, encasing it completely.
7
First Fold
Roll the dough out again into a rectangle about 10x20 inches. Fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
8
Repeat Folds
Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold. You will have completed a total of three folds.

9
Shape Croissants
After the final fold, roll out the dough to about 1/4 inch thick. Cut into triangles (base about 4 inches wide). Starting from the base, roll each triangle tightly towards the tip.
10
Final Proof
Place the rolled croissants on a baking sheet lined with parchment paper. Cover and let rise for about 1 to 1.5 hours until puffed.

11
Preheat Oven
Preheat your oven to 400°F (200°C).
12
Bake Croissants
Once the croissants have puffed up, brush them with an egg wash (1 egg beaten with a tablespoon of water). Bake for 15-20 minutes or until golden brown.
13
Cool and Serve
Remove from the oven and let cool on a wire rack. Serve warm or at room temperature.