HOMEMADE CROISSANTS

INGREDIENTS 

Dough:

• 650g Bread flour (11.5% protein) + more for dusting
• 10g Salt
• 65g White granulated sugar
• 8g Instant dried yeast
• 215g Water (room temperature)
• 120g Whole milk (room temperature)
• 55g Unsalted butter (chilled) – cut into cubes

Butter Block:

• 340g unsalted butter (European-style preferably)

Egg Wash:

• 1 Egg yolk (large)
• 1 tbsp Thickened Cream

METHOD

Prepare the Dough:
This recipe uses a stand mixer with a dough hook attachment.

1. Combine flour, salt, sugar, and yeast in the mixer bowl. Stir to combine.
2. Pour in the milk and water.
3. Mix on low speed until a smooth dough forms, about 5 minutes.
4. Cover the bowl with a damp towel and let it rest for about 10 minutes.
5. Turn the mixer back on with the hook attachment on low-medium speed.
6. Add all the butter cubes and continue to mix until the dough is smooth, stretchy, and not sticky, about 8 minutes.
7. Form the dough into a ball and place it seam side down.
8. Make 2 slashes on top, place back into the mixing bowl, cover, and let it rise at room temperature for about 1 hour.
9. Put the bowl with the dough into the refrigerator to chill for 4-12 hours, depending on your preference.

Butter Block:

• Place cold butter between parchment paper and pound into a 20x20cm square.
• Place in the fridge until ready to use for lamination.