How do I make croissant dough from scratch?

Roll up your sleeves and dive into the art of making flaky and buttery croissant dough from scratch. Let's embark on a delightful journey that will have your taste buds craving more. Bring a touch of French elegance to your baking repertoire!

You'll need

Items needed to answer the question, how do I make croissant dough from scratch. Items include: All-purpose flour Granulated sugar Active dry yeast Warm whole milk Salt Unsalted butter (softened) Unsalted butter (cold, but pliable)

All-purpose flour 4 cups
Granulated sugar 1/4 cup
Active dry yeast 2 1/4 teaspoons
Warm whole milk 1 cup
Salt 1 teaspoon
Unsalted butter (softened) 1/2 cup
Unsalted butter (cold, but pliable) 1/2 cup

Take note
Handle the dough with care to avoid overworking it, as this can result in tough croissants.

1

Prepare the Ingredients

Gather the following ingredients: 4 cups all-purpose flour, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 1 cup warm whole milk, 1 teaspoon salt, 1/2 cup unsalted butter (softened), and an additional 1/2 cup unsalted butter (cold, but pliable).

2

Mix the Dough

In a large bowl, combine the flour, sugar, and yeast. Make a well in the center and pour in the warm milk. Stir gently until the dough comes together. Add the salt and softened butter. Knead the dough for about 5 minutes until it becomes smooth and elastic.

3

Incorporate the Cold Butter

Take the cold, pliable butter and place it between two sheets of parchment paper. Use a rolling pin to pound the butter into a square shape, about 1/2 inch thick. Remove the parchment paper and place the square of cold butter on top of the dough. Fold the dough over the butter to completely encase it.

4

Create Layers

Roll the dough out into a rectangle, keeping the butter inside. Fold the dough into thirds, like a letter. Rotate the dough 90 degrees, roll it out again, and fold it into thirds. Repeat this process two more times. After the final fold, wrap the dough in plastic wrap and refrigerate for at least 1 hour.

5

Shape the Croissants

Remove the dough from the refrigerator. On a lightly floured surface, roll the dough into a large rectangle, about 1/4 inch thick. Use a sharp knife or pizza cutter to cut the dough into triangles. Starting from the base of each triangle, roll the dough towards the tip to form a croissant shape. Place the shaped croissants on a baking sheet lined with parchment paper.

6

Proof and Bake

Cover the baking sheet with a clean kitchen towel and let the croissants rise in a warm place for about 2 hours, or until they have doubled in size. Preheat the oven to 375°F (190°C). Brush the croissants with an egg wash (1 egg beaten with a splash of water) and bake for 18-20 minutes, or until golden brown and flaky.