Hand‑Laminate Butter Croissants

Ingredients

• unspecified Water (room‑temperature liquid for the dough)
• unspecified Milk (adds richness; combine with water and egg)
• unspecified Egg (large egg, room temperature)
• 500 g All‑purpose flour (for the dough; high‑protein flour works best)
• unspecified Granulated sugar (adds a touch of sweetness)
• unspecified Active dry yeast (helps the dough rise; proof in warm liquid)
• unspecified Salt (enhances flavor)
• 250 g Unsalted butter (cold, flattened into a square block for lamination)
• 1 Egg (for wash) (beaten, brushed on croissants before baking)

Instructions

1. Combine liquid ingredients

   In the mixer bowl, add water, milk, and the egg. Mix on low speed just to combine.

   Time: PT5M

2. Add dry ingredients and mix dough

   Add the flour, sugar, yeast, and salt to the bowl. Mix 5 minutes on slow speed then 5 minutes on faster speed (or 10 minutes total if using a hand‑mix). The dough should become smooth and slightly tacky.

   Time: PT10M

3. First bulk fermentation (cold rest)

   Turn the dough out onto a lightly floured bench, shape into a ball, place in a clean bowl, cover tightly with plastic wrap, and refrigerate for at least 4 hours or overnight.

   Time: PT4H

   Temperature: 4°C

4. Prepare the butter block

   Place the 250 g butter between two sheets of parchment paper. Using a rolling pin, pound and roll it into a flat square about 1 cm thick.

   Time: PT10M

5. First lamination fold (quarter fold)

   Roll the chilled dough into a rectangle large enough to encase the butter block. Place the butter in the center, fold the dough over it, then perform a “quarter‑fold”: fold one third of the dough over the center, then fold the remaining third on top, like closing a book.

   Time: PT5M

6. Chill after first fold

   Wrap the folded dough in parchment and plastic, then place in the freezer for 45 minutes (or at least 40 minutes) until firm.

   Time: PT45M

   Temperature: -18°C

7. Second lamination fold (single fold)

   Remove the dough, roll it out again into a long rectangle, then fold it in thirds (single‑fold). Wrap and chill in the refrigerator for 1 hour.

   Time: PT5M

   Temperature: 4°C

8. Final chill before shaping

   After the second fold, wrap the dough tightly and place in the freezer for another 45 minutes to 1 hour until very firm.

   Time: PT45M

   Temperature: -18°C

9. Shape croissants

   Roll the chilled dough into a thin sheet (~3 mm). Cut triangles (about 12 cm base). Starting at the base, roll each triangle tightly into a crescent shape. Place each croissant on a parchment‑lined baking sheet, spacing them evenly.

   Time: PT30M

10. Overnight proof

    Cover the tray loosely with plastic wrap and refrigerate overnight (≈12 hours) to allow the croissants to rise slowly.

    Time: PT12H

    Temperature: 4°C

11. Egg wash

    Beat one egg and brush lightly over each croissant just before baking.

    Time: PT5M

12. Bake

    Preheat the oven to 180 °C. Bake the croissants for 10‑15 minutes, until golden brown and fully risen.

    Time: PT15M

    Temperature: 180°C

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g