Master the art of flaky, buttery croissants with this beginner-friendly recipe. Combining a tender yeast dough with a chilled butter block, this method yields irresistibly light and golden croissants perfect for breakfast or any occasion.
Ingredients extracted via AI
165 g water165 g whole milk8 g yeast50 g sugar515 g all-purpose flour10 g salt40 g butter225 g butter (for butter block)egg
Procedure generated via AI
In the bowl of a stand mixer, combine 165 g of lukewarm water, 165 g of whole milk, 8 g of yeast, 50 g of sugar, 515 g of all-purpose flour, and 10 g of salt.
Attach the dough hook and mix on medium speed for 2 to 3 minutes until the flour absorbs the liquids.
Add 40 g of softened butter cut into small pieces, then increase the mixer speed to high.
Continue mixing and kneading for another 5 minutes until the dough is firm and elastic.
If kneading by hand, mix the crumbled butter with the flour first, then add the liquid ingredients and knead the dough on a floured surface for 6 to 7 minutes.
Transfer the finished dough into a medium bowl, shape it into a smooth ball, cover, and allow it to rise at room temperature for 90 minutes.
Meanwhile, prepare the butter block by placing about 225 g of softened butter between two sheets of parchment paper. Roll it out evenly into a thin rectangle roughly 8 by 12 to 14 inches, then wrap and chill it in the refrigerator.
After the dough has risen, roll it out on a floured surface into an 18-inch high by 8 to 9-inch wide rectangle.
Fold the dough in half and refrigerate for 20 minutes.
Remove the butter block and let it soften at room temperature for 20 minutes.