Croissants
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Start to finish: 72 hours
Impresses: Everyone
Ingredients
For the dough:
¾ cup whole milk, warmed to 105 F
1 tablespoon instant yeast
+ ½ teaspoon
3½ cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
¼ cup Plugrá® unsalted butter, melted
For the butter block:
1½ cups Plugrá unsalted butter, straight from the refrigerator
For baking:
1 egg
2 tablespoons whole milk
Method
Day 1
For the dough:
Using a kitchen scale, weigh all ingredients for the croissant dough. Whisk the instant yeast into the warmed milk, and set aside for 3-5 minutes, or until mixture is bubbly.
In the bowl of a stand mixer, whisk the flour, sugar and salt until combined. With the dough hook attachment, pour the butter into the dry ingredients and mix on low speed to lightly combine.
Stir in the milk and yeast mixture to form a shaggy dough. Knead the dough on medium-low speed for no more than 4 minutes. Dough should be soft and pliable. Work dough into a ball before placing on a greased baking sheet. Press dough down gently and wrap the entire tray with plastic wrap. Refrigerate for 12-18 hours.
Day 2
For the butter block:
(Make the butter block 1 hour before removing the dough from the refrigerator.)
Place cold butter on one half of a large piece of parchment paper, fold over with the remaining half of the parchment paper. Using a rolling pin, pound butter into a square that measures 9½ by 7 inches and is a little less than ½ inch thick. If necessary, trim or alter edges of the butter block to create a uniform shape. Place the butter block in the refrigerator to chill for at least 1 hour.
To encase the butter block:
Remove dough from the refrigerator, and place on a lightly floured surface. Sprinkle the top of the dough lightly with flour, and dust a rolling pin with flour as well. Roll dough out into a large rectangle that measures 16 by 11 inches. Place butter block onto the center of the rectangle with the 9½-inch side running parallel to the 11-inch side of the dough. Fold remaining ends of the dough over the butter and pinch the seam closed. Wrap dough in plastic wrap again, and place in the refrigerator for 30 minutes.
For the first turn:
Remove dough from the refrigerator, and place on a lightly floured work surface so the long end of the dough is facing you and the seam from the butter encasing is facing up. Dust the top of the dough and the rolling pin with a very thin layer of flour. Roll dough out into another 16-by-11-inch rectangle. Fold the long side of the dough into thirds, like a business letter, and wrap in plastic covering. Refrigerate for 1 hour.
For the second turn:
Remove dough from the refrigerator, and place on a lightly floured work surface so the long end of the dough is facing you and the fold from the first turn is facing up. Dust the top of the dough and the rolling pin with a very thin layer of flour. Roll dough out into another 16-by-11-inch rectangle. Fold the long side of the dough into thirds, like a business letter, and wrap in plastic covering. Refrigerate for 1 hour.
For the third turn:
Remove dough from the refrigerator, and place on a lightly floured work surface so the long end of the dough is facing you and the fold from the second turn is facing up. Dust the top of the dough and the rolling pin with a very thin layer of flour. For the third time, roll the dough out into a 16-by-11-inch rectangle. Fold the long side of the dough into thirds, like a business letter, and wrap in plastic covering. Refrigerate for 1 hour.
After 1 hour, lightly dust the work surface and rolling pin with flour. Roll dough out into a 28-by-10-inch rectangle. While rolling, periodically pick up the dough to ensure it is not sticking to the work surface. If any tears occur in the dough and butter becomes exposed, spread the area with a smidge of flour to cover the hole and continue rolling.
To cut the croissants:
Using a sharp chef’s knife or pastry cutter, cut the dough into alternating triangles about 4 inches wide at the bottom. The end pieces will be imprecise. Make a ¾-inch cut at the wide bottom of the triangle. (If the butter begins to melt at any point in the cutting and rolling process, cover the dough loosely with plastic wrap and place in the refrigerator for 30 minutes.)
To shape the croissants:
Working with one triangle piece at a time, gently pull out the sides of the cut edge while rolling over onto the dough toward the tip of the triangle. While rolling, gently pull the tip of the triangle to stretch the dough out and ensure 3 complete rolls of the croissant. Place shaped croissants, with the folded points facing down to ensure they stay secure and tucked under while baking, on a parchment paper-lined baking sheet coated with baking spray. When all croissants are shaped, cover completely in plastic wrap and refrigerate overnight.
Day 3
To bake croissants:
Line 2 baking trays with parchment paper, and lightly coat with baking spray. Place chilled croissants on prepared baking trays 2 inches apart. Whisk together the egg and milk to create an egg wash. Brush the tops of the chilled croissants with a light coating of egg wash, and cover with pieces of parchment paper coated in baking spray. Allow croissants to rise at room temperature for three to four hours, or until croissants are doubled in size and jiggle slightly when the pan is shaken. (Make sure the croissants rise in a cool-to-warm space that is free of drafts and not near a direct heat source. The ideal temperature is 70-72 F, but the room temperature should not exceed 75 F or butter will leak out of the laminated dough.)
One hour before baking, preheat the oven to 425 F. When the oven is preheated and the croissants have fully risen, brush croissants with egg wash once more. Place croissants in the oven, and bake for 3 minutes. Lower the oven temperature to 400 F, and continue baking for 15-18 minutes, or until croissants have risen and are deeply golden brown. Rotate the croissants 10 minutes into baking to ensure an even bake. Remove croissants from the oven, and cool the pans over wire racks for 10 minutes, or until cool enough to handle. Remove croissants from the pans and allow to fully cool to room temperature.
Croissants are best enjoyed the day they are made, but they can be reheated the following day in a 350 F oven for 5-10 minutes.