Croissant: soft and crumbly with an irresistible aroma!

By Cookist Wow · 300 min

Ingredients

Instructions

1. Put the water, milk, yeast, sugar, flour and salt into a stand mixer with the dough hook. Mix on medium speed for 2–3 minutes.
2. Once the dough comes together, add the 40 g butter one piece at a time. When it is fully incorporated, raise the speed to high and mix for about 5 minutes until the dough is strong and smooth.
3. Shape into a smooth ball, cover and rest at room temperature for 90 minutes.
4. Roll into an 18 x 9 inch rectangle on a floured surface. Fold the top half over the bottom, with parchment over the top half, then chill for 20 minutes.
5. Leave the 230 g butter at room temperature until pliable (about 20 minutes at 73°F / 23°C). Roll the dough to 18–20 x 8–9 inches. Spread the butter over the lower third, fold the top third down and the bottom third up, and seal the edges. Gently roll out to 16 x 8 inches.
6. Do a book fold and chill for 20 minutes. Roll to 16 x 12 inches, cover and chill for 15 minutes.
7. Roll to a ¼ inch thick slab, about 18–20 x 14 inches. Cut into 8 triangles and roll each from the wide end to the tip. Place on a parchment-lined tray.
8. Proof until doubled in size, about 90 minutes.
9. Brush with egg wash, rest for 20 minutes, then brush again.
10. Bake at 425°F (220°C) for 18–20 minutes, until golden brown.

Summarized from Cookist Wow's video. Watch it for the details.

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