First Timer in Making Croissant
Here’s my way of making BUTTERY, FLAKERY CROISSANT
5 1/2 cups all purpose flour
1/2 cup granulated sugar
2/3 cup non fat dry milk
2 1/2 tsp active dry yeast
2 tsp salt
1 3/4 cups warm water
1 cup butter, cold
1 large egg
- From prepared warm water, get 1/4 cup water and dissolve active dry yeast, set aside and let activate for about 8-10 minutes
- In a stand mixer, mix non fat dry milk, remaining warm water, melted butter until well combined.
- In separate bowl, whisk together all purpose flour, salt and sugar
- Put in 2 cups of mixed dry ingredients in stand mixer, and activated dry yeast. Using dough hook beat in low speed to medium speed and add the egg
- Gradually add the remaining dry ingredients until ingredients well mixed and combined.
- Transfer the dough to floured counter top and knead for a few minutes. Transfer the dough into a lightly floured bowl, or baking dish and sprinkle some flour before cover with plastic wrap and towel. Keep in fridge overnight.
- Slice the butter into a bite size cubes and place in the center of parchment paper, place another piece of parchment paper on top of the butter and using a rolling pin, roll down the butter into a 7” square piece trim the edges of the butter and placing back on top of the square and adhering them in the butter square with the rolling pin. Place the butter in the fridge.
- Place the dough on a lightly floured surface, roll it out to a 10-1/2” square, brush off any excess flour from the surface of the dough and place the cold square of butter (please refer images below) in the center but on the opposite side of the dough (one of the corners of the butter should line up with one of the flat sides of the dough,) fold in each corner to enclose the butter (brushing off any excess flour as you go) then sprinkle flour on the very top and using your rolling pin, roll it out to 8” wide by a 24” long rectangle, fold in three (as shown in image below) making sure to brush off any excess flour, place it on a parchment paper lined baking sheet, cover with plastic wrap and stick it in the fridge for 30 minutes.
- Repeat the rolling out (into a 8×24” rectangle) and folding it in thirds method 2 more times making sure to chill in the fridge for 30 minutes in between (wrapped in plastic wrap). In total, you should have rolled and chilled 3 times, on the last time, place the dough in the fridge overnight.
- Place the dough on a lightly floured surface and roll it out in a 8×44” rectangle, if your kitchen is too warm, you might find that the dough starts resisting the stretching out part and shrink, if that happens, fold the dough into thirds, place it in the fridge for 15 minutes at a time and roll it out little by little.
- Using a ruler or tape measure, measure the length of your rectangle so you can make sure it’s the right size, trim the edges so you have a perfectly straight edge, and using the ruler as a guide, mark a spot every 6 inches (you should have 7 markings total but since I am first timer, I did only 6) do the same thing at the bottom of dough so you get the right size.
- Brush off any excess flour, cut out each square and then cut that square in half on a diagonal.
- Lay each little triangle in front of you, brush off any excess flour from top and bottom, stretch it out at the largest side (at this point the pointed end isn’t centered and it needs to be) stretch it just a bit to make sure the pointed end is centered.
- Starting at the widest part of the triangle, roll it into a crescent shape pinching the ends together (they will come apart but this helps keep their shape), continue with the remaining croissants.
- Place the croissants on your parchment paper lined baking sheets and place them somewhere slightly warm (around 75 to 80 degrees Fahrenheit) and allow them to proof for about an hour or so (they won’t double in size but they will puff up just a little
- Meanwhile, line a couple large baking sheets with parchment paper and set aside. Whisk together an egg with some milk for the egg wash.
- When ready to bake, place oven racks on very top and bottom of your oven, preheat to 400 degrees. Brush the tops of the croissants with the egg wash and bake for 20 to 25 minutes or until golden brown.
- Serve, the best to eat when it’s still hot and coffee (to those coffeeholic like me)