Homemade Croissants
Equipment
Ingredients
Dough
wheat flour (room_temperature)
600 g
salt
2 tsp
butter (softened)
60 g
sugar
50 g
honey
2 tsp
fresh yeast (fresh)
1 piece
milk (lukewarm)
300 ml
Lamination
butter (cold)
250 g
Finishing
egg yolk
1 piece
Instructions
Prepare the dough
Mix flour, salt, butter, and sugar. Warm milk slightly, dissolve yeast and honey in it, then knead everything into a smooth dough.
First rise
Let the dough rise for 30 minutes.
Prepare butter block
Form 250 g cold butter between parchment into a 20 x 20 cm square and chill.
Encase butter
Roll dough into a 40 x 20 cm rectangle, place butter block in center and fold dough completely around it.
First lamination turn
Fold dough like a business letter into thirds, wrap and chill 30 minutes.
Second lamination turn
Repeat lamination fold and chill for another 30 minutes.
Third lamination turn
Repeat lamination fold and chill for another 30 minutes.
Fourth lamination turn
Repeat lamination fold and chill for another 30 minutes.
Cut triangles
Roll dough to desired thickness and cut into 18 triangles. Make a small slit on the short side of each triangle.
Shape croissants
Roll each triangle into a croissant shape starting from the wide end.
Final proof
Let shaped croissants rise for 30 minutes.
Egg wash and bake
Brush croissants with egg yolk and bake at 180°C for 20 minutes until golden brown.
Original recipe
Storage
Store in airtight container. Reheat frozen croissants directly from frozen.
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