Croissant dough
Description
The main secret of croissant dough is that it must be flaky. That's the whole trick! Flaky dough can in turn be either yeast-based or yeast-free. According to the classic recipe, the dough should be made with yeast, specifically dry yeast. Of course, this is by no means a strict rule. It turns out delicious either way.
Instructions
- 1
Step 1
Sift the flour into a bowl, setting aside 50 grams for later. Mix half of the milk portion with sugar and salt. Pour this mixture into the flour. The milk must be cold! Mix the flour and milk until it resembles crumbs.
- 2
Step 2
Dissolve the yeast in the remaining milk and add it to the dough. Mix well. Add 100 grams of butter in pieces, incorporating it gradually during kneading. Once all the butter has been absorbed, add the remaining flour. Knead a firm dough.
- 3
Step 3
The dough needs to be kneaded as thoroughly as possible. Roll it into a smooth ball and cover with a plastic bag or cling film. Place the dough in the refrigerator for one hour. After an hour, check it. The dough should have risen. We knead it down and return it to the refrigerator for another hour.
- 4
Step 4
So, after 2 hours, we start rolling out the risen dough. Lightly flour the table and place our dough ball on it. Roll it into a rectangle, stretching the edges. The center of the dough should remain thick, as this is where we'll place the butter.
- 5
Step 5
Now take 250 grams of butter at room temperature. Roll it into a ball and flatten it. Place it in the center of the dough. Wrap the butter with the four edges of the dough. Refrigerate for an hour.
- 6
Step 6
After an hour, place the dough seam-side down on the table. Take a rolling pin and roll it up and down. When the thickness reaches one centimeter, fold the sheet into three layers and roll the dough from edge to edge. When the thickness reaches one centimeter again, repeat the process once more. Cover the dough and return it to the refrigerator for another hour.
- 7
Step 7
After an hour, take out the dough and do the same thing you did an hour ago. Roll it out in the same sequence. Repeat this process several times. The more times you perform this procedure, the better the flaky dough will be. During the final rolling, make sure the dough becomes thin. Now it's ready to work with. Cut the sheet into triangular strips. Choose any non-liquid filling. Roll up the croissants starting from the wide end.
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Step 8
Before baking, let the croissants rest and rise for about 15–20 minutes under plastic wrap. Bake the treat in the oven until done at 180 degrees.