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CROISSANTS
YIELDS 4 www.DessertForTwo.com
24 hr 15 min 24 hr, 15
Prep Time Cook Time Total Time
Ingredients
1/2 cup + 1 tablespoon 2% milk, divided use
2 teaspoons active dry yeast
1 cup + 2 tablespoons unbleached allpurpose flour, divided use
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
6 tablespoons highquality butter (European style)
1 large egg yolk, beaten
Instructions
DAY ONE:
1. Heat 1/2 cup of the milk to 115degrees Fahrenheit, and stir in the yeast until dissolved. Stir in 1
tablespoon of the flour. Let sit until foamy, about 5 minutes.
2. In a medium bowl, mix the sugar, remaining 1 cup + 1 tablespoon of the flour, and salt. Add the foamy
yeast to the mixture, and knead until smooth with a wooden spoon, about 34 minutes. The dough will
be sticky, but it will stick to itself and not the edges of the bowl. Refrigerate overnight.
DAY TWO:
3. Let the butter come to room temperature.
4. Remove the dough from the fridge (it should have risen some and seem bubbly). Flour a surface, and
roll the dough out into a 6 x 10" rectangle. The 6" side should be closest to you.
5. Spread all 6 tablespoons of the butter evenly over the rectangle, but leave about 1cm of a border on
all edges.
6. Fold the dough like a letter: fold the top onethird to the middle. Fold the bottom third up to the middle
also. Roll the dough back into a 6 x 10" rectangle. Cover and refrigerate the rectangle of dough for 2
hours.
7. Remove the dough from the fridge after 2 hours, fold it like a letter again, and then roll back out to a 6
x 10" rectangle. Place it back in the fridge for 2 hours.
8. Repeat this two more times for a total of 4 folds, refrigerating for 2 hours between each fold and roll.
After the last roll out, refrigerate the dough overnight.
DAY THREE:
9. Remove the dough from the fridge, and roll it on a floured surface into a 10 x 10" square.
10. Using a knife, cut the rectangle into 4 evenlysized triangles. Roll the rectangles up, starting at the
wide end. Roll towards the skinny tip.
11. Place the rolls on a baking sheet lined with a nonstick mat, and brush with the remaining tablespoon
of milk.
12. Let the rolls rise until doubled in size, about 1 hour. If your kitchen is cold, let them rise for longer
they really need to double in size before baking.
13. Preheat the oven to 400degrees.
14. Brush the egg yolk generously over the croissants. Be sure to get it in the nooks and crannies of the
dough.
15. Bake for 1015 minutes, until very golden brown. Start checking on the rolls at 10 minutes, and shield
them with foil if the edges threaten to burn. You just spent 3 days making rolls, keep an eye on them
in the oven so they don't burn!
16. Let cool 20 minutes, and serve.
http://www.dessertfortwo.com/asmallbatchofcroissants/