Croissant Dough

15h 30m

This base recipe can be used to make many types of preparations, such as plain croissant, pain au chocolat, pain aux raisains, cheese croissants and much more!

Remember to use enough flour on your work surface to prevent the dough from sticking, but do keep the amount to a minimum, otherwise the excess flour will be incorporated between the layers, which will show in the end result.

Add 140 ml of warm whole milk, 140 ml of warm water and 500 g of all-purpose flour to a stand mixer bowl
Add 60 g of white sugar and 12 g of salt
Add 40 g of softened, unsalted butter and 11 g of fresh yeast
Mix with the dough hook attachment on low speed for 4m until the dough comes together and forms a ball
Mix the dough on medium-high speed for 6m until the dough becomes smooth and elastic
Place the dough on a clean work surface and shape it into an approximate square
Place the dough on a baking tray with parchment paper and cover it with cling film. Place it in the refrigerator for 12h to rise
Place 280 g of softened, unsalted butter on a sheet of parchment paper. Form a rectangle that is about 1 cm thick. Reserve in the refrigerator
Remove the dough from the refrigerator. Dust it with all-purpose flour and place it on a floured surface. Remove the paper and dust the other side of the dough
Roll the dough into a 26 cm x 26 cm square
Dust the butter with all-purpose flour and roll it until the rectangle is 25 cm long
Place the butter in the center of the dough. Fold the dough to meet in the middle, without overlapping
Roll the dough, lightly pressing it with only forward and back movements to make a narrow rectangle
Fold one end of the dough in about 5 cm . Fold the ether end, slightly overlapping the first fold. Fold the dough in half and rotate it. Roll it with light pressure to press the folds together
Place the dough on a baking tray with parchment paper. Cover it with cling film and refrigerate it for 30 minutes to relax it
Take the dough out of the refrigerator and let it warm up to room temperature. Lightly dust it with all-purpose flour and roll it back and forth. Apply light, even pressure until it is 1 cm thick
Fold the dough in thirds and roll it with light pressure to press the folds together
Place the dough on a baking tray with parchment paper. Cover it with cling film and refrigerate it for 30 minutes to relax it
Roll the dough, using light pressure, into a 1 cm thick 20 cm x 110 cm rectangle. The croissant dough is ready
Use it to make a croissant, a pan au chocolat or any other viennoiserie that you'd like!