Croissant Dough
12h+
13h+
8
The classic French croissant! Learn how to make this versatile recipe hands-on, no machine required!
This dough serves as a base for an assortment of products, such as sweet or savory croissants, pain au chocolat, pain aux raisins... Let your creativity flow!
A helpful tip before rolling out the dough is to allow it to sit outside the refrigerator for a while before shaping. This will help prevent the dough from breaking apart.
Ingredients
Bread Flour
265gEuropean-style Unsalted Butter
125gUnsalted Butter
13gDry Yeast
4gMilk
74mlSugar
21gSalt
5gWater
66g
Equipment
Kitchen Scale
Croissant Dough
Diego Haupenthal
Add 265g of bread flour to a large bowl
Add 21g of sugar and 4g of dry yeast
Add 66g of water, 74g of milk and 13g of unsalted butter
Combine all the ingredients until it comes together into a dough. Transfer to a kitchen counter
Knead the dough for 10-15m until it can be stretched into a thin, flexible layer without breaking
Shape the dough into a taut ball and cut a cross of about 1cm deep ont top of it. Let it rest for 15m to relax the gluten
Roll the dough with a rolling pin into a rectagle of 15cm x 12cm
Wrap the dough in cling film and place it in the refrigerator for 8-12h to relax and cool
Place 125g of european-style unsalted butter on a sheet of parchment paper. Fold the paper, pressing the butter, until you obtain a 15cm x 12cm rectangle
Roll the butter to evenly fit all the spaces of the parchment paper rectangle. Place it in the refrigerator to firm
Remove the dough from the refrigerator and roll it to form a rectangle of 24cm x 15cm
Wrap the dough in cling flim and place it in the freezer for about 30m until cold and firm, but not frozen
Make sure the dough is 24cm x 15cm. Reshape if needed
Unwrap the cold butter rectangle and place it over the dough to cover half of it. Cut the remaining half of the dough and cover the butter with it. Align the three layers
Hit the layered dough with the rolling pin to evenly spread the butter in the middle. Dust it with bread flour and roll it out lengthwise until about 50cm x 12cm
Fold one third of the dough over itself legthwise. Fold the remaining third over the already folded part. Adjust the ends
Wrap the dough in cling film and place it in the refrigerator for 1h until cold
Dust the dough with a little flour and place it on the counter with the folded side facing you. Hit the dough with the rolling pin to facilitate the opening
Roll out the dough, always in the same direction, until you get a rectangle of approximately 50cm x 18cm. Slightly dust it with flour so the dough doesn't stick to the counter
Fold the dough over itself leaving about 4cm uncovered. Fold this end part over itself until it touches the end of the previous fold
Fold the dough in half over itself and lightly press it
Wrap it with cling film and place it in the refrigerator for 1-2h until it gets very cold and firm
Dust the dough with a little flour and place it on the counter with the folded side facing you. Hit the dough with the rolling pin to facilitate the opening
Roll it out, always in the same direction, until you get a rectangle of approximately 50cm x 18cm
Repeat the previous fold, folding the dough like an envelope without overlapping the layers and then folding in half
Wrap it with cling film and place it in the refrigerator for at least 1 hour to firm and chill. The croissant dough is ready
Shape the dough as desired to make the delights of your choice!
Bread Flour
265gEuropean-style Unsalted Butter
125gUnsalted Butter
13gDry Yeast
4gMilk
74mlSugar
21gSalt
5gWater
66g
Equipment
Kitchen Scale