SUPER SOFT CROISSANTS RECIPE

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SUPER SOFT CROISSANTS RECIPE

SUPER SOFT CROISSANTS RECIPE

Ingredients:

Dry Mix:

  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 4 teaspoons active dry yeast
  • 2 1/4 teaspoons kosher salt

Butter Block (Beurrage):

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, cold

Wet Mix:

  • 1 cup cold milk

For Brushing:

  • 1 egg (for egg wash)
  • 1 tablespoon water

Timeline Overview:

  • Day 1: Make dough, chill overnight
  • Day 2: Laminate with butter, fold, rest
  • Day 3: Shape, proof, bake

Step-by-Step Instructions:

DAY 1: Make the Dough

  1. Activate the yeast (optional, if you want to check it):
  • Mix yeast with 1/4 cup of the milk (warmed to 100°F/38°C) and a pinch of sugar. Let it foam for 5–10 minutes.
  1. Mix dry ingredients:
  • In a large bowl or stand mixer bowl, combine flour, sugar, salt, and yeast (if not proofed separately).
  1. Add cold milk:
  • Slowly pour in the cold milk and mix until a rough dough forms. Knead on low speed (or by hand) for 3–4 minutes until the dough is cohesive, smooth, and elastic.
  1. Chill the dough:
  • Wrap the dough in plastic and refrigerate for overnight or at least 6 hours.

DAY 2: Laminate (Fold in the Butter)

  1. Make the butter block (beurrage):
  • Cut cold butter into slices and arrange them on parchment paper into a square (about 6×6 inches).
  • Cover with more parchment and pound/roll to even thickness (~1/4 inch). Refrigerate if it softens.
  1. Roll the dough:
  • Roll chilled dough into a rectangle about 12×8 inches.
  • Place the butter block in the center and fold dough over like a letter (called single fold).
  1. First fold (letter fold):
  • Roll dough out to a long rectangle (~20 inches), then fold the top third down and the bottom third up (like folding a letter).
  • Wrap and chill for 30–45 minutes.
  1. Second and third folds:
  • Repeat rolling and folding process two more times, chilling 30–45 minutes between each fold.

DAY 3: Shape, Proof, and Bake

  1. Roll and cut:
  • Roll dough into a large rectangle (~20×10 inches).
  • Cut triangles with a base of 4 inches and a height of 8–9 inches.
  • Gently stretch the triangle, then roll from base to tip. Curve ends slightly to form the crescent.
  1. Proof:
  • Place on parchment-lined tray, spaced apart.
  • Cover loosely and let proof at room temp (75°F/24°C) for 1.5 to 2 hours, until puffy.
  1. Egg wash:
  • Whisk 1 egg with 1 tablespoon water and gently brush on croissants (avoid pooling around base).
  1. Bake:
  • Preheat oven to 400°F (200°C).
  • Bake for 18–22 minutes, or until golden brown and crisp.

Tips for Perfect Croissants:

  • Keep everything cold! Warm butter melts into dough, ruining the layers.
  • Use a sharp knife or pizza cutter when cutting dough to preserve layers.
  • Don’t skip the chilling times — they’re essential for gluten relaxation and butter control.
  • Want chocolate croissants? Add a chocolate baton or two to the base of each triangle before rolling.

A Quick History:

Croissants originated in Austria as kipferl, but the French perfected the laminated dough into the flaky crescent we know today. The modern French croissant was popularized in the 20th century, made famous by bakeries like Patisserie Viennoise in Paris.

Why You’ll Love Them:

  • Flaky layers that shatter delicately
  • Buttery, pillowy interior
  • Bakery-quality at home
  • Can be frozen for a quick breakfast!

Freezer Instructions:

  • Before baking: Freeze shaped croissants on trays, then transfer to bags. Thaw and proof overnight in fridge, then bake.
  • After baking: Let cool, wrap tightly, and reheat at 325°F (165°C) for 5–10 mins.

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