Homemade Croissants Recipe

By Preppy Kitchen · 360 min

Ingredients

Instructions

1. Warm the milk, yeast and 1 tablespoon of the sugar in a liquid measuring cup, let it stand 5 to 10 minutes until foamy, then add the cold water.
2. In a stand mixer with the dough hook, whisk the flour, remaining 3 tablespoons sugar and salt. Add the yeast mixture and very soft butter, and mix on low for 1 minute until shaggy, then 2 more minutes, scraping the bowl as needed. The dough should be soft, not sticky, and the sides of the bowl should be clean.
3. Pat the dough into a square about ½ inch thick, wrap tightly and refrigerate for 30 minutes.
4. Meanwhile, soften the 1¼ cups butter (282g) on the counter for 15 minutes, and cut two parchment sheets to about 12 inches square.
5. Cut the butter into 20 square pieces, arrange them in 4 rows of 5 between the parchment sheets, and pound and roll into a 10-inch square about ⅛ inch thick, keeping it cool and straightening the edges as you go.
6. Chill the butter block on a sheet pan for about 10 minutes, until chilled but not hard.
7. Roll the chilled dough into a 10x20-inch rectangle about ¼ inch thick. Let the butter sit 3 to 5 minutes if it cracks when bent. Place the butter in the centre of the dough, fold the short sides over to meet in the middle, pinch the seams to seal, and roll lightly to adhere.
8. Roll the dough into a 10x18-inch rectangle. Fold it in thirds like a letter, transfer to a parchment-lined pan, and chill 30 minutes.
9. Roll out, letter-fold and chill again for 30 minutes, then repeat this for a total of four turns. After the fourth turn, wrap tightly and refrigerate.

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

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