I received a request on my recipe for butter croissants to do a photo tutorial. I have to admit, the recipe can look quite daunting when printed in black and white (almost as daunting as the history outline I should be writing now). But I have made croissants numerous times using this technique and every batch has been golden, buttery, crunchy and delicious. In fact, I think croissants are easier (there I said it) than making regular yeast bread. The dough proofs overnight in the fridge, and I don't have to worry about all the yeast-y terrors that come along with counter-top rises.
|savory ham and swiss croissants -- sprinkled with poppy and sesame seeds|
|bliss is dark coffee with freshly whipped cream and a homemade nutella croissant|
I decided to do my tutorial in black and white because:
a) the light in my kitchen is horrendous at night
b) it looks kind of vintage-y and Parisian, you feel?
|up close and personal with a nutella croissant|
4 cups all purpose flour (plus more for rolling)
1/2 cup + 2 tablespoons cold water
1/2 cup + 2 tablespoons milk
1/4 cup + 2 tablespoons sugar
3 tablespoons softened butter
1 tablespoon + 1 scant teaspoon instant yeast
2 teaspoons salt
1 1/4 cups cold, unsalted butter
Ham and Cheese
Combine all of the dough ingredients in a stand mixer fitted with a dough hook.
Mix on low speed for 3 minutes, and medium speed for an additional 3 minutes.
Place the dough on a lightly floured plate, wrap well in plastic, and refrigerate overnight.
Cut the cold butter lengthwise into 1/2 inch thick slabs (about 3 slabs per stick)
Arrange the pieces on a sheet of parchment paper to form a 6x6 inch square.
Top with another sheet of parchment and pound the butter with even strokes with a rolling pin -- or if you're like me and lost your rolling pin, a bottle of balsamic vinegar :).
(how in the world did I manage to lose my rolling pin?!)
As the pieces begin to stick together, use more force and roll it into a 7.5x7.5 inch square.
Trim the edges off and pound them into the center of the square.
Refrigerate while you roll out the dough.
Unwrap the dough and lay it on a lightly floured surface.
Roll it into a 10.5 inch square.
Take the butter square out of the fridge and unwrap and place it on the dough so that the points of the butter square are centered along the sides of the dough square. Fold the flaps of dough over the butter and press the edges together to completely seal the butter inside the dough.
Lightly flour the top and bottom of the dough, and roll it into an 8x24 inch rectangle, focusing on lengthening rather than widening. Pick up one short end of the dough and fold it over the dough, leaving one third of the dough exposed, and roll it over once more (fold the dough into thirds)
Freeze for 20 minutes.
Repeat this rolling and folding process 2 more times.
After you've done that rolling and folding process a total of three times, roll the dough into a long and narrow strip (8x44 inches) *hang in there! its a great arm workout!
After, roll into a long, 8x24 inch rectangle!
And cut into triangles:
And pop the baking sheet in the fridge overnight!
Take the croissants out of the fridge and brush with a second egg wash.
Bake for 20 minutes at 425 degrees. Enjoy! (and bask in the glory of having made your own croissants)
Be sure to take lots of pictures so you can show off to your friends later!