French Pastry Delight (Print Version)
# Ingredients:
→ Dough Base
01 -
1/3 cup white sugar
02 -
1 cup whole milk
03 -
2 teaspoons salt
04 -
2 1/4 teaspoons fast-acting yeast (1 packet)
05 -
1/2 cup water at room temperature
06 -
3 1/2 cups regular all-purpose flour
→ Butter Layer
07 -
2 tablespoons plain flour
08 -
1 1/2 cups cubed unsalted butter (3 sticks), still a little cool
→ Finishing
09 -
1 large egg, whisked, to glaze the dough
# Instructions:
01 -
Combine the flour, sugar, and salt in the bowl of a stand mixer. Toss in yeast (if using regular dry yeast, proof it in the warm water beforehand). Add milk and water, mixing until the dough is elastic and doesn’t stick to the bowl—takes about 8-10 minutes.
02 -
Shape the dough into a round, place it in a lightly oiled bowl, cover it with a cloth, and leave it somewhere warm for half an hour to rest.
03 -
Beat the butter pieces together with the flour just until smooth. Form it into a 6-inch square using some plastic wrap, and let it chill in the fridge while the dough rests.
04 -
Roll out the dough to a 10-inch square. Put the cold butter block in the center at an angle, fold the edges of the dough over the butter like an envelope, and press the edges to seal.
05 -
Stretch the dough into a 16x8-inch rectangle and fold it like a letter into thirds. Let it cool in the fridge for 1 hour. Repeat the rolling and folding process two more times, chilling again after each step. After the final fold, leave it in the fridge to rest overnight.
06 -
Roll it out, cut the dough into triangles, and roll them up into croissant shapes. Place them on a tray, and let them rise until they puff up and double in size—about 60 to 90 minutes.
07 -
Brush the tops with beaten egg and bake in a 375°F oven for 20 minutes until they’re beautifully golden brown. Move to a cooling rack while still warm.
# Notes:
01 -
They’re best eaten freshly made but will stay fine for up to 2 days at room temperature.
02 -
You can freeze them before proofing for as long as 3 months.
03 -
Spare bits of dough work great for mini treats like monkey bread or cinnamon swirls.