Homemade Croissants - Flaky & Buttery #shorts

By Natasha's Kitchen · 480 min

Ingredients

Instructions

1. Make the dough: in a stand mixer bowl, whisk together the flour, sugar, salt and yeast. Add the cold water, cold milk and softened butter. Mix with the dough hook on speed 2 for 3-4 minutes, until a smooth ball forms.
2. Cover and let rise in a warm place (75-90°F) until nearly doubled, about 1½ to 2 hours depending on room temperature. Tip onto a plastic-covered board and massage into a 10½-inch square. Cover and refrigerate for 1-2 hours.
3. Pound the butter: cut the cold butter lengthwise into ½-inch slabs and arrange them on parchment into a 5-inch square. Cover with parchment and pound with a rolling pin into a 7½-inch square, trimming and rearranging as needed. Refrigerate until fully chilled.
4. Set the butter diagonally over the dough so its corners point to the middle of each side of the dough. Fold the dough over the butter, stretching slightly if needed, and press the edges together to seal it completely.
5. Turn 1: on a floured surface, press the dough with the rolling pin to elongate it, then roll into an 8 by 24-inch rectangle, keeping the edges straight. Fold into thirds, brush off excess flour, then freeze 20 minutes or refrigerate 1 hour.
6. Turn 2: roll the dough to 8 by 24 inches, rolling in the direction of the two open ends, then fold into thirds again. Freeze 20 minutes or refrigerate 1 hour (you can refrigerate overnight here).
7. Turn 3: roll to 8 by 24 inches and fold into thirds. Place on a baking sheet, cover completely with plastic wrap tucked under the dough, and refrigerate overnight or up to 2 days (or freeze).
8. Roll the chilled dough on a floured counter into an 8-inch wide by 44-inch long strip, dusting with flour if it sticks. Lift at the midpoint to let it shrink back evenly, then trim to 40 inches long.
9. Mark the top edge at 5-inch intervals (7 marks) and the bottom edge with 8 marks, starting 2½ inches from the end so they fall halfway between the top marks. Cut the 15 triangles with a pizza cutter from the top corner to each bottom mark, then cut a ½-inch slit at the base of each triangle.
10. Stretch each triangle to about 10 inches long and roll tightly into a croissant. Place on two parchment-lined rimmed baking sheets with even spacing. Scraps can be rolled into mini croissants.
11. Make the egg wash: beat 1 egg, 1 egg yolk and a pinch of salt with a fork. Brush over the croissants, refrigerate the leftover wash, and proof uncovered at 70-75°F for about 1-2 hours, until noticeably larger but not doubled.
12. Brush the croissants again with the remaining egg wash, covering tops and sides. Bake at 425°F for 10 minutes on the top and bottom thirds of a conventional oven, rotate the pans, then bake 8-10 more minutes until deep golden brown. Cool on a wire rack to room temperature.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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