French Croissants
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Ingredients
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Ingredients
- All-purpose flour500 g
- Milk (warm)300 ml
- Active dry yeast10 g
- Granulated sugar60 g
- Salt10 g
- Butter (for dough)60 g
- Butter (for laminating)250 g
- Egg (for wash)1 pcs
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Instructions
Make dough: Mix warm milk, yeast, and sugar. Let bloom.
💡 Milk should be 105-110°F
💡 Takes about 5 minutes
Add flour, salt, and soft butter. Knead 10 minutes.
💡 Dough should be smooth
💡 Don't over-develop gluten
First rise 1 hour. Refrigerate overnight.
💡 Cold dough is easier to laminate
💡 Can rest up to 2 days
Prepare butter block: pound cold butter into 7x7 inch square.
💡 Butter should be pliable but cold
💡 Use parchment to shape
Enclose butter in dough. Roll and fold 3 times with rests.
💡 Keep everything cold
💡 Rest 30 min between folds
Roll final dough to 1/4 inch. Cut triangles, roll into crescents.
💡 Make 4x8 inch triangles
💡 Stretch gently while rolling
Proof 2 hours until jiggly. Egg wash and bake at 400°F.
💡 Should nearly double
💡 Bake until deep golden
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Nutrition Information
Per 1 croissant
Worth every buttery layer!
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