This is the recipe I used for making croissants (it is the best of 3 different recipes).
On Friday:
Mix 500 grams flour, 55 grams sugar, 10 grams salt—Set aside
Mix together 150 grams warm milk (not higher than 110 degrees), 1450 grams warm water. Then add 8 grams dry yeast and mix together
Add the milk/water/yeast mixture to the flour.
Mix on speed 1 for 2 minutes; mix on speed 2 for 7 minutes with a dough hook. The dough should be supple and show signs of gluten formation.
Transfer dough to parchment-lined tray. Stretch into rectangle. Cover with plastic and refrigerate overnight.
Form the room temperature butter into a 10.63” X 5.90” rectangle (using parchment or ziplock bag).
On Saturday, remove the butter from the fridge; allow it to come to temperature enough so it is pliable. Remove dough from the fridge and roll to be roughly 16” long X 12” (so the butter can be enveloped). Place butter in the middle of the dough. Bring over the left and right sides of the dough so the dough envelopes the butter. Seal with your fingers in the middle and both ends. Next, begin the lamination. Gently roll out the dough starting from the center and work outwards, then go back to center and roll from the center towards yourself (I’ve rolled it to be about 20” long. Note: If the dough resists, place it in the fridge for about 15 minutes. After the dough is rolled, fold each of the long ends to the middle, then fold in half to resemble a book.
Cover and refrigerate for 3 hours. Remove the dough from the fridge and begin rolling from the “open” end of the dough. This ensures that the butter layers are multiplied throughout the dough. A gentle hand is needed for lamination. Repeat the process for a total of 3 laminations on Saturday.
On Sunday, laminate so the dough is long enough (23+ inches). Cut into triangles. On each triangle, cut a small slit in the widest part of the triangle. Slightly stretch each triangle and roll up. Place each rolled croissant on a parchment lined sheet pan (about 3/4 inch apart). Allow to proof for about 1 1/2 to 2 hours. NOTE: preheat the oven to 375 degrees for about 1 hour. The proofing is done when the croissants jiggle a bit on the sheet. Brush with an egg wash. Bake 12 minutes then rotate the sheet. Bake for another 12-15 minutes until the croissants are golden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 479 | ||
Calories from Fat: 238 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 67.2mg | 21 % | |
Sodium 181.8mg | 6 % | |
Potassium 85.9mg | 2 % | |
Total Carbohydrate 53g | 16 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 51.2g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 479
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