Croissant Recipe
Pain au Chocolate, Cinnamon Roll, Apple Bun
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Ingredients
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Dough
Butter Block
Fillings
Egg Wash
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, salt, granulated sugar, and instant yeast. Mix well.
- 2
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth.
- 4
First Rise
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Butter Block Preparation
- 5
Prepare Butter Block
While the dough is rising, prepare the butter block. Place the cold unsalted butter between two sheets of parchment paper and pound it into a sheet about 1/2 inch thick. Refrigerate until ready to use.
Rolling and Shaping
- 6
Incorporate Butter
Once the dough has risen, roll it out on a lightly floured surface into a rectangle, about 1/2 inch thick. Place the chilled butter block in the center and fold the dough over it, sealing the edges.
- 7
Roll and Fold
Roll the dough out into a long rectangle, then perform a folding technique (folding into thirds like a letter). Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times.
- 8
Shape Croissants
Roll the final dough into a large rectangle, then cut into triangles. Place desired fillings (chocolate chips, cinnamon sugar, or apple mixture) at the wide end and roll towards the point to shape the croissants.
Final Preparation
- 9
Second Rise
Place the shaped croissants on a baking sheet lined with parchment paper. Cover and let rise for about 30-45 minutes until puffy.
- 10
Egg Wash
In a small bowl, whisk together the egg and milk for the egg wash. Brush the tops of the risen croissants with the egg wash.
- 11
Bake
Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes or until golden brown. Allow to cool slightly before serving.
