Croissants

Instructions

1. Step 1

   Put 500 g bread flour, 55 g granulated sugar, 10 g salt and 10 g instant yeast in the mixer bowl, add 140 g cold water, 140 g cold whole milk and 40 g softened unsalted butter, then knead on low speed for about five minutes. Croissant dough only needs moderate kneading, because the folds that follow keep developing the gluten. The dough is ready when it is smooth, soft and comes together in a ball that doesn't stick to your hands.

   Mark step 1 as done

2. Step 2

   Press the dough into a flat rectangle about 20 x 25 cm, wrap it tightly in plastic wrap and refrigerate for at least two hours or overnight. The dough must be as cold as the butter for the two layers to roll out evenly thin. The dough is ready when it is evenly cold, firm and the yeast is working very slowly.

   Suggested time: about 120 minutes.

   Mark step 2 as done

3. Step 3

   Place 280 g cold unsalted butter between two sheets of parchment paper, pound it flat with a rolling pin, then roll it into a square about 17 cm across and refrigerate for about thirty minutes. A flat, pliable butter block spreads evenly through the dough. The butter is ready when it is evenly thick and bends without breaking but still feels cold.

   Mark step 3 as done

4. Step 4

   Roll the dough into a square about 25 cm across, place the butter diagonally in the center, then fold the four corners of the dough inward like an envelope and pinch the seams closed. Sealing the butter completely keeps it from poking out as you roll and keeps the layers continuous. This step is done when the butter is fully enclosed with no gaps.

   Mark step 4 as done

5. Step 5

   Roll the dough in one direction into a long strip about 60 cm long, brush off the excess flour, then fold it in thirds like a letter and turn it a quarter turn. Each letter fold triples the number of butter layers, creating the honeycomb crumb later on. The fold is right when the edges line up and the butter hasn't broken into pieces under the dough.

   Mark step 5 as done

6. Step 6

   Wrap the dough again and refrigerate for about thirty minutes. Butter that warms up during rolling will blend into the dough and lose the layers, so it needs to chill again. The dough is ready when it is cold and firm and the surface no longer looks greasy.

   Suggested time: about 30 minutes.

   Mark step 6 as done

7. Step 7

   Roll the dough into a long strip once more, this time folding it in thirds for the final time, and wrap it tightly. Three folds in total create enough layers for a crisp crust and an airy crumb. The dough is ready when the edges are even, it rolls without tearing and you can see faint streaks of butter under the surface.

   Mark step 7 as done

8. Step 8

   Let the dough rest in the fridge for about an hour before cutting. The gluten needs to relax completely so the triangles don't shrink when cut. The dough is ready when it feels firm to a gentle press and doesn't spring back strongly.

   Suggested time: about 60 minutes.

   Mark step 8 as done

9. Step 9

   Roll the dough into a rectangle about 25 x 60 cm and about four millimeters thick, then use a sharp knife to cut twelve tall triangles, each with a base of about 10 cm. A sharp knife cutting straight down keeps the edges from sealing the layers together so they can still puff. The triangles are right when they are even and the cut edges clearly show the stacked layers.

   Mark step 9 as done

10. Step 10

    Make a small cut in the middle of the base of each triangle, gently stretch the point a little longer, then roll up from the base toward the point, keeping the point tucked underneath. Rolling evenly and not too tightly helps the croissants rise beautifully with a clear crescent shape. Each croissant is right when it has about six to seven turns and the point is held firmly underneath.

    Mark step 10 as done

11. Step 11

    Arrange the croissants on a parchment-lined tray about six centimeters apart, cover loosely with plastic wrap and let them rise in a warm spot at about 24 to 26 degrees Celsius for about two hours. If it's too warm, the butter will melt out of the pastry before baking. They are proofed enough when they have nearly doubled, jiggle slightly when you shake the tray and the layers are clearly separated on the sides.

    Suggested time: about 120 minutes.

    Mark step 11 as done

12. Step 12

    Turn the oven on to 200 degrees Celsius and set a rack in the middle when the croissants are almost done proofing. A very hot oven turns the water in the butter to steam quickly, pushing the layers of dough apart. The oven is ready when it has preheated for at least twenty minutes.

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13. Step 13

    Beat 50 g eggs with a little water and brush very gently over the croissants in the direction of the roll, avoiding the cut edges. Egg on the cut edges glues the layers together and stops them from puffing. You're done when the tops are evenly glossy and the rolled ridges are still clearly visible.

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14. Step 14

    Bake the croissants at 200 degrees Celsius for about 15 to 20 minutes, rotating the tray after the first ten minutes if needed so they brown evenly. The high heat typical of croissants gives them a flaky crust and an airy crumb. They are done when the crust is deep golden brown, the layers on the sides have also colored and they feel light when picked up.

    Bake at 200°C for about 15 to 20 minutes.

    Mark step 14 as done

15. Step 15

    Move the croissants to a rack and let them cool for about fifteen minutes before enjoying. The crumb needs time to release its steam, and tearing one open right away leaves it a little sticky and damp. They're ready when the crust crackles when squeezed gently and the inside shows plenty of distinct air pockets.

    Mark step 15 as done