Croissant Recipe

Inspired by The Café

Time4h

Serves12

Flaky pastry

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Ingredients

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1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Whisk together until well blended.
2
Add Wet Ingredients
In a separate bowl, mix together the milk and water. Gradually pour the milk-water mixture into the dry ingredients while stirring. Add the melted unsalted butter and mix until a dough forms.
3
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

4
Prepare the Butter
While the dough is rising, take the cold unsalted butter and place it between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a rectangle about 1/2 inch thick. Chill in the refrigerator until ready to use.

5
Incorporate 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 prepared butter layer in the center of the dough and fold the dough over the butter, sealing the edges to encase the butter completely.
6
Roll and Fold
Roll the dough out to a rectangle again, about 1/4 inch thick. Fold it into thirds (like a letter) and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes. Repeat this rolling and folding process two more times for a total of three folds.

7
Shape the Croissants
After the final fold and chill, roll the dough out to a large rectangle about 1/4 inch thick. Cut the dough into triangles. Starting from the wide end, roll each triangle up to the point to form a croissant shape. Place on a baking sheet lined with parchment paper.
8
Final Rise
Cover the shaped croissants with a kitchen towel and let them rise for about 1 hour or until puffy.
9
Bake the Croissants
Preheat the oven to 400°F (200°C). Brush the croissants with an egg wash (1 beaten egg with 1 tbsp water) for a golden finish. Bake for 15-20 minutes or until golden brown and flaky.