French Buttery Croissants (Printable Version)
# What You'll Need:
→ Dough Mix
01 -
3 1/2 cups regular 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 Block
07 -
1 1/2 cups cold butter (3 sticks), diced
08 -
2 tablespoons regular flour
→ Final Touch
09 -
1 large beaten egg for coating
# Preparation Steps:
01 -
Combine flour, sugar, and salt in your mixer bowl. Toss in yeast (for active dry type, soak it in the warm water first). Add milk and water, then blend until smooth and elastic, roughly 8-10 minutes.
02 -
Form a ball with the dough, pop it in a greased bowl, wrap it up, and let it sit somewhere warm for half an hour.
03 -
Mix butter chunks with flour until barely combined. Form a 6-inch square with plastic wrap, then cool while your dough sits.
04 -
Stretch dough into a 10-inch square. Set the cold butter square at an angle in the middle, fold the corners over like wrapping a gift, and press edges firmly.
05 -
Stretch into a 16x8-inch rectangle, fold in thirds like folding a letter. Chill for an hour. Do this rolling and folding twice more, cooling between rounds. After the last fold, cool overnight.
06 -
Roll the dough out, slice into triangles, and roll into croissants. Let them puff up until they've doubled and look airy, about 60-90 minutes.
07 -
Coat with beaten egg and cook at 375°F for 20 minutes till they're golden. Move to a cooling rack immediately.
# Additional Tips:
01 -
They taste best fresh, but stay good for 2 days when kept at room temp
02 -
You can freeze them before the final rise for up to 3 months
03 -
Leftover dough bits make great little treats like pull-apart bread or sugar twists