Croissants
Buttery, flaky croissants made from scratch in one day using classic lamination techniques. This small-batch recipe delivers beautiful layers without an overnight ferment and is ideal for home baking or classes.
Ingredients
- 250 g plain flour
- 30 g caster sugar
- 5 g salt
- 80 ml milk
- 60 ml water
- 5 g dried yeast
- 15 g butter cold cubed
- 105 g Butter At room temp for laminating
Instructions
- In a small jug combine milk and water and warm to 37°C.
- Stir in the yeast and a pinch of sugar. Set aside until lightly foamy.
- In a large bowl combine flour and salt and then rub in the 15 g cubed butter
- Add the yeast mixture and mix to form a soft dough.
- Turn onto a clean surface and knead for 4 to 5 minutes until smooth and elastic.
- Shape into a flat rectangle, wrap and chill for 20 to 30 minutes.
- Place the butter between two sheets of baking paper and roll into a rectangle about 12 x 15 cm and 5 mm thick. Chill until cold but pliable.
- Roll the chilled dough into a rectangle about 20 x 30 cm.
- Place the butter block in the centre and fold the dough over the butter to enclose it.
- Roll gently into a long rectangle and fold into thirds like a letter.
- Wrap and chill for 20 minutes.
- Repeat rolling and folding two more times, chilling 20 minutes between each turn, keeping the dough cold.
- Lightly beat the egg. Brush a little egg onto the dough layer when doing the final fold to help with lamination.
- Roll the dough to about 3 to 4 mm thick.
- Cut into long triangles.
- Gently stretch each triangle and roll from the base to the tip to form croissants.
- Place croissants on lined trays with space between them.
- Cover lightly and proof at around 24 to 26°C until visibly puffed, about 1.5 to 2 hours.
- Brush the croissants with egg wash.
- Preheat oven to 200°C (fan 180°C).
- Bake for 15 to 18 minutes until deeply golden and crisp.
Notes
- Dough should be soft but not sticky.
- Keep butter cold to get defined layers.
- Ensure proofing environment is warm but not hot for best rise.