Croissant Recipe
Make Croissant Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Butter Layering
Method
Dough Preparation
- 1
Mixing the Ingredients
In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Mix well to combine.
- 2
Adding Liquids
Add the water and milk to the dry ingredients. Mix until a rough dough forms.
- 3
Kneading the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
Resting the Dough
Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
Butter Layering
- 5
Preparing the Butter Block
While the dough is rising, prepare the cold butter. Place the cold unsalted butter between two sheets of parchment paper and use a rolling pin to flatten it into a rectangle about 1/2 inch thick. Refrigerate to keep it cold.
Laminating the Dough
- 6
Incorporating the Butter
Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle about 1/2 inch thick. Place the chilled butter block in the center of the dough.
- 7
Folding the Dough
Fold the dough over the butter, encasing it completely. Pinch the edges to seal.
- 8
Rolling and Folding
Roll the dough out into a long rectangle, then fold it into thirds. This is the first turn. Wrap in plastic wrap and refrigerate for 30 minutes.
- 9
Repeating the Process
Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each turn.
Shaping and Baking
- 10
Final Roll Out
After the last turn, roll the dough out into a large rectangle about 1/4 inch thick.
- 11
Cutting the Croissants
Cut the dough into triangles (about 5 inches wide at the base). Starting from the base, roll each triangle up tightly to form the croissant shape.
- 12
Second Rise
Place the shaped croissants on a baking sheet lined with parchment paper. Cover lightly with a cloth and let rise for another 1-2 hours until puffy.
- 13
Baking the Croissants
Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes or until golden brown and flaky. Let cool on a wire rack before serving.
