Flakey, buttery homemade croissants made from a yeasted laminated dough, the same dough used for puff pastry to help make my Goat Cheese and Honey Puff Pastry Dessert Bites and many other forms of flakey pastries. It is simply the process of folding and rolling butter into dough over and over to create fine layers.
What makes laminated dough so special
When folded properly, your pastry will end up with hundreds of layers. I folded my around 4 times to hit the hundreds of alternating layers of butter and dough, 3 times yields slightly under. During the baking process the steam will help puff up each layer of dough to create separate layers of delicate, flakey pastry. This process is long but worth it! Technically, only 3 layers would be the “French” way to do it. Traditionally a classic croissant has 55 layers (27 layers of butter). A three letter fold is a good start because too many layers risks the butter becoming too thin and melting out.
Why is my dough not flakey?
Too few turns with have uneven layers and the butter will melt out. The first fold after you roll out your dough is the most challenging because you still will have chunks of butter. This is normal. After your folds keep rolling and repeat the process 4 more times. You will need to turn your pastry in the oven so it all bakes evenly, however, too many turns will destroy your layers. We keep a balance here so the butter doesn’t evaporate into the dough. The second biggest challenge is making sure we proof the dough enough. They will be wobbly and increase visually in size, just like bread.
Do I have to refrigerate my dough?
This is the most important part. The unique flakiness of the laminated dough happens when water from each layer of butter steams up to create separate layers. By chilling your dough the butter it prevents your butter from melting into the dough. The butter acts as the catalyst (the water for steam) to help the croissants rise.
The Process
Unlike a tradition dough, we use yeast and cold milk. The yeast will do it’s job and active later on in the process. In the beginning, he dough will always be cold. At any point it becomes warm you quickly place it in the fridge to chill. After your dough is made, we wrap it and place it in the refrigerator for 30 minutes.
Then, you roll into a 14×10 inch rectangle. This is particular to a silicone mat with measurements or eye ball this on a floured surface. Place your mat with the dough on top or your entire cutting board into the refrigerator to chill for 4+ hours. Overnight is best. The, add butter, fold the dough and chill. Repeat this process 3 or 4 more times. Why? Because the dough will be at room temperature, we want it chilled. 30 minutes between rolls and folds!
Here we go!
How To Make Homemade Croissants
Ingredients
For the dough
- 1/4 cup unsalted butter, softened, Keri gold brand
- 4 cups all purpose flour, plus more for rolling
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1 tablespoon active dry or instant yeast
- 1/4 teaspoons cinnamon, optional
- 1 1/2 cup whole milk
Butter layer
- 1 1/2 cup unsalted butter, softened, Keri gold brand
- 2 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
Egg wash
- 1 large whole egg
- 2 tablespoons milk
Directions
- Make room for two baking sheets in the refrigerator.
- Cut the butter into four 1 tablespoon pices and place in your electric mixer fitted with the hook attachment. Add flour, sugar, salt, yeast, and cinnamon if using. Mix on low-medium to combine ingredients, about a minute.
- Slowly pour in the milk, once combine increase speed to medium and beat for 5 minutes. If still too sticky, keep the mixer running until the dough pulls from the sides.
- Remove the dough and place on a lightly floured surface, I used a silicone mat. Work the dough and gently flatten dough into a medium size disc, cover and chill for 30 minutes.
- Roll into a large rectangle and place the dough baking on the backing sheet, let it rest in the refrigerator for 4 hours.
- For the butter, ingredients into your mixer, beat well. Scoop butter into a smaller rectangle, (around 8×10 or7x10 rectangle so it doesn’t come out of the edges) on a flat surface then transfer to the refrigerator to chill for 30 minutes. This is before the next step so the butter can chill for only 30 minutes.
- Place the butter layer in the center of the cold dough. Then fold each edge towards the center. Like a trifold brochure. Pinch the edges gently.
- Roll and shape into a large rectangle. Then turn fold the dough into thirds, turn so the short edge is facing you. Roll it out again into the same large rectangle.
- The dough is warm by now, so let’s chill it then roll it again two more time. (fold and roll 2 more times).
- Let the dough rest for 4 additional hours.
- Roll and shape the dough into an 8×20 rectangle.
- Slice dough into 8 squares then cut each in half diagonally.
- Gently pull each slightly triangle apart and then roll and place on baking sheet. Allow to rest at room temperature for about 1 hour then 1 hour in the refrigerator.
- Pre-heat oven to 400 degree F. Brush each croissant with the egg wash, bake 10 minutes and then rotate entire baking sheet without taking them out the oven. Bake another 10-12 minutes until croissant are golden brown and flakey.
This is the most delicious croissant I have ever eaten – and a beautiful bread to serve .