Recipe by Saturn
I adopted this recipe from the RecipeZaar account. These are the original chef's notes: "This recipe is much lighter in butter and very flavourful due to the preferment process."
Top Review by sparkly_ruby_loveheart
To be honest, for all of the effort I was really disappointed. I started 24 hours ago and stayed up late and got up early and they're just not amazing. Perhaps it was because i cut a few corners, like when I was supposed to leave it sit in the fridge 30mins etc (how about 10?) I also had trouble getting yeast to froth, so I put extra yeast in which unfortunately made them taste yeasty. I never know which corners you can cut and which steps are essential. I really can't see how anyone could do this regularly except a baker who is paid to do it profesionally. I'll keep buying mine.
For the Preferment
- 3⁄4 cup warm water (100 degrees)
- 1⁄8 teaspoon active dry yeast
- 9 ounces all-purpose flour (2-cups)
For the Final dough
- 1⁄4 cup warm water (100 degrees)
- 3⁄4 cup milk
- 6 tablespoons sugar
- 4 1⁄2 teaspoons active dry yeast
- 11 1⁄4 ounces all-purpose flour (2 1/2 cups)
- 1 3⁄4 ounces unsalted butter, completely softened at room temperature (3 1/2 TBL)
- 10 ounces unsalted butter, chilled
for the egg wash
- 1 large egg, beaten with
- 1 pinch sugar, and
- 1 pinch salt
Directions See How It's Made
- Preferment: In a mixing bowl, stir the warm water and yeast together.
- Wait for it to foam, about 2-4 minutes.
- Add flour and mix on low speed for 3 minutes with a mixer (or 5 minutes by hand).
- Cover and let rest at room temperature (70-75 degrees) for 12 hours, until tripled in bulk.
- Dough: In the mixer bowl, combine the water and milk.
- Add 1 tsp of the sugar.
- Sprinkle the yeast over the warm mixture and let sit until it starts to foam, 2-4 minutes.
- Add flour, the remaining sugar and softened butter along with the preferment.
- Mix with the dough hook, stopping to push the dough down the dough hook.
- Knead until the dough pulls into a translucent sheet without tearing, about 12 minutes.
- The dough will be soft and supple.
- If working by hand, knead for about 15 minutes.
- Transfer the dough to a large, lightly oiled bowl and cover with plastic.
- Let rise at room temperature until doubled in bulk- about 1 hour.
- On a lightly floured surface, roll the dough into a 12 x 14 inch rectangle about 1/2 inch thick.
- Transfer dough to a parchment lined baking sheet, brush off all excess flour and cover with plastic.
- Put into freezer until it is as firm as the chilled butter.
- 5 minutes before the dough is finished chilling, lay the butter between 2 sheets of plastic.
- With a rolling pin, pound butter into a 12 x 7 inch rectangle that is uniformly thick.
- Even out the rectangle with your hands and/or a dough scraper.
- Lay the dough on a lightly floured surface and position the butter on one side of the dough rectangle.
- Line it up parallel with the edges and leave a 1/4 inch margin.
- Fold the rest of the dough over the butter.
- Pinch the edges to seal in the butter.
- Fold the pinched edges over.
- Position the dough with the folded edge away from you.
- Roll the dough into a 10 x 20 inch rectangle that is about 1/2 inch thick.
- Fold 1/3 of the dough toward the center, brushing off excess flour.
- Fold the other 1/3 of dough over the two layers- like a business letter.
- Wrap dough in plastic and refrigerate for 30 minutes.
- Remove dough from the refrigerator and roll it out to a 10 x 20 inch rectangle, fold, rewrap and chill as before.
- Repeat this sequence one more time.
- After the final chill, roll dough into a 19 x 25 rectangle that is 1/8 inch thick.
- Trim ragged edges and slice dough in half.
- Leave the halves in place.
- On the upper half of the top strip, measuring from the left corner, cut small notches every 4 1/2 inches.
- On the lower edge of the bottom strip, do the same thing.
- With a pizza cutter and a ruler, connect the upper left CORNER of the top strip to the FIRST NOTCH of the bottom strip.
- Continue making parallel diagonal lines.
- Now connect the lower left corner of the bottom strip to the first notch on the top strip to cut a triangle.
- Continue until you end up with 20 triangles mand some scraps.
- Cut a small notch in the middle of the base of each triangle and dab the three corners with egg wash.
- Take each triangle and pull gently at the base so that the notch separates.
- Fold the edge of the base over twice- 1/2 inch at a time, pinching as you go.
- With one hand roll the base towards the tip while pulling gently on the tip with your other hand.
- Finish the roll so that the tip is underneath the croissant.
- Lay on a parchment lined sheetpan so that the lines of the roll converge toward you.
- Leave at least 1 inch between croissants.
- Gently curve the ends of each croissant together toward you, pich and brush the croissant with egg wash.
- (If you wish to freeze for later use, do it at this stage,) Let them rise uncovered at room temperature untli they double- about 1 hour.
- Heat the oven to 375.
- Bake the croissants in the hot oven for 18-20 minutes or until deep golden brown.
- To check for doneness, push gently on the inner curve of the croissant.
- If it springs back they are thoroughly baked.
- If frozen, let thaw over night in the refrigerator and then let rise (it will take about 2 hours) before baking.