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Croissants
#baking #french #pastry

Croissants

Authentic laminated croissants with hundreds of flaky, buttery layers.

⌛ 3 days 📈 Advanced ★ 4.9/5 📋 9 steps

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🍴 Ingredients

  • 500g strong bread flour
  • 10g salt
  • 80g sugar
  • 7g instant yeast
  • 300ml whole milk, lukewarm
  • 30g butter for dough
  • 250g cold European butter for laminating
  • Egg wash
🔒 Full nutrition data with subscription

👨‍🍳 Instructions

1
Make enriched dough, knead until smooth. Rest 1 hour, then refrigerate overnight.
2
Beat laminating butter into a flat 7-inch square. Chill.
3
Encase butter block in dough and roll out to a rectangle.
4
Complete first letter fold (tour). Rest 30 min in fridge.
5
Complete 2 more letter folds with 30 min rests between each.
6
Roll dough to 5mm thick. Cut triangles.
7
Roll each triangle from base to tip to shape croissants.
8
Proof at room temperature 2-3 hours until puffy and jiggly.
9
Brush gently with egg wash. Bake at 400F for 18-20 minutes.
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