French Croissants (Print Version)
# Ingredients:
→ Dough Mix
01 -
3 1/2 cups plain flour
02 -
2 1/4 teaspoons quick yeast (single packet)
03 -
1/3 cup white sugar
04 -
2 teaspoons salt
05 -
1 cup full-fat milk
06 -
1/2 cup lukewarm water
→ Butter Mix
07 -
1 1/2 cups cold butter (3 sticks), diced
08 -
2 tablespoons plain flour
→ Final Touch
09 -
1 large egg, whisked, for coating
# Instructions:
01 -
Combine flour, sugar, and salt in your mixer bowl. Toss in yeast (soak it in the warm water first if using active dry type). Add milk and water, then blend until you get a smooth, firm dough, roughly 8-10 minutes.
02 -
Form dough into a round ball, put in an oiled bowl, wrap it up, and let it sit somewhere warm for half an hour.
03 -
Whip butter chunks with flour until barely combined. Form a 6-inch square with plastic wrap around it, then cool while your dough sits.
04 -
Stretch dough to a 10-inch square. Set cold butter square at an angle in middle, wrap corners over it like a package, and firmly press edges shut.
05 -
Stretch into a 16x8-inch flat sheet, fold like a business letter in thirds. Cool for 1 hour. Do this stretching and folding twice more, cooling between each. After last fold, cool overnight.
06 -
Flatten dough, slice into triangles, and roll into croissants. Let them puff up until they're twice as big, about 60-90 minutes.
07 -
Coat with beaten egg and cook at 375°F for 20 minutes till they turn golden. Move to a cooling rack immediately.
# Notes:
01 -
They taste best fresh, but stay good for 2 days on the counter
02 -
You can freeze them before the final rise for up to 3 months
03 -
Leftover dough bits make great mini treats like sweet rolls or sugar twists