Golden Bliss Flaky Croissants (Print Version)
# Ingredients:
→ Dough Base
01 -
480 grams all-purpose flour
02 -
50 grams granulated sugar
03 -
2 teaspoons salt
04 -
1 tablespoon instant yeast
05 -
225 grams unsalted butter, chilled, cubed
06 -
240 milliliters whole milk, lukewarm
07 -
60 milliliters cold water
→ Lamination and Finish
08 -
55 grams unsalted butter, chilled (for butter block)
09 -
1 large egg
# Instructions:
01 -
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, salt, and instant yeast. In a separate bowl, gently warm the milk and add the cold water.
02 -
Cube 225 grams of chilled butter and add to the flour mixture. Work the butter into the dry ingredients using a pastry cutter or fingertips until the mixture forms coarse crumbs. Gradually pour in the milk-water blend, mixing until a sticky dough forms.
03 -
Transfer dough onto a lightly floured surface and knead for 5 minutes until smooth. Shape into a ball, cover with plastic wrap, and refrigerate for a minimum of 2 hours.
04 -
Place 55 grams of chilled butter between two sheets of parchment paper. Using a rolling pin, pound and roll into an 8-centimeter square. Keep chilled until needed.
05 -
Remove dough from refrigerator and roll into a 30-centimeter square on a floured surface. Position the butter block in the center. Fold the dough corners over the butter, sealing it completely. Roll gently into a 50 x 25 centimeter rectangle, ensuring butter remains enclosed.
06 -
Fold the dough into thirds, like a letter, wrap in plastic, and refrigerate for 30 minutes.
07 -
On a floured surface, roll chilled dough into a 50 x 25 centimeter rectangle. Fold into thirds, cover, and refrigerate for an additional 30 minutes. Repeat this rolling and folding process once more (total three turns), chilling after each.
08 -
Roll the dough into a 60 x 30 centimeter rectangle, approximately 3 millimeters thick. Cut triangles about 10 centimeters wide at the base. Starting from the base, roll tightly toward the tip and slightly curve into a crescent.
09 -
Arrange shaped croissants spaced apart on a parchment-lined baking tray. Cover with a clean kitchen towel and allow to rise at room temperature for 60-90 minutes until doubled in size.
10 -
Preheat oven to 200°C. Beat the egg and lightly brush over each croissant. Bake for 15-20 minutes until deeply golden brown and crisp.
11 -
Transfer freshly baked croissants to a wire rack and allow to cool slightly before serving. Enjoy warm or at room temperature.
# Notes:
01 -
Ensure all butter and dough elements remain adequately chilled during lamination to achieve optimal layering and flakiness.