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French · Pastry
Croissants
Home-scale croissants from a soft, lightly enriched yeast dough laminated with a single block of cold butter over four folds, shaped into crescents, proved and baked hot until flaky, brown and buttery.
- YieldServes 8
- Hands-on1 h 25 min
- Total7 h 42 min
- Difficulty
Ingredients
Yeast
- 4½ gactive dry yeast
- 40 mlwarm water, no hotter than 43 °C
- 0.13 tspsalt
- 1 tspgranulated sugar
Dough
- 170 gwhite flour (a mix of all-purpose and pastry flour works well)
- ½ tspsalt
- 2 tspgranulated sugar
- 2¾ tbspflavourless oil (1 1/4 tbsp with unbleached flour)
- 65 mlwhole milk, tepid (80 to 80 ml as needed)
Lamination
- 75 gunsalted butter, chilled
Glaze
- 1egg, beaten with ½ tsp water
- 3½ gunsalted butter, for the baking sheet, softened
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