Homemade Croissants
Ingredients
- ¼ cup butter room temperature
- 3 cups White Kamut Flour plus more for rolling out
- ¼ cup brown sugar
- 2 ¼ teaspoons French Gray Coarse Salt
- 1 Tablespoon active dry yeast
- 1 ½ cups whole milk cold (preferably Fannies ha!)
Butter Layer
- 1 ½ cups butter room temperature
- 2 Tablespoons White Kamut Flour
Egg Wash
- 1 Large egg or 2 small
- 2 Tablespoons whole milk
Instructions
Prepare the dough:
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In a large bowl, mix together with spoon, dough hook, or electric mixer with dough hook. Add the flour, sugar, salt, and yeast. Gently combine the ingredients for about a minute. Slowly pour in the milk. When all the milk has been added knead or beat the dough for about 5 minutes.
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When the dough pulls away from the sides of the bowl it will be soft. (you may need more kneading time)
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Remove the dough from the bowl or stop kneading and work into a ball. Place the dough on an ungreased baking sheet. Gently flatten the dough out with your hands forming a round circle about 8 inches round.
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Cover with plastic wrap and set in refrigerator for 30 minutes.
Shaping Dough:
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Lightly flour countertop and begin pressing the dough into a rectangle shape with fingertips.
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Use a rolling pin to obtain a 10x14 inch rectangle (be precise)
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Return the rectangle to the baking sheet and let sit in the refrigerator for 4+hours
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30 minutes before taking the dough out make the butter layer
Butter Layer:
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In an electric mixer combine 1 1/2cup butter and 2 tbsp flour beating until smooth
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Get out another baking sheet (smaller) and shape butter into 7x10 inch rectangle on sheet (can put wax paper down before)
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Refrigerate butter for 30 minutes
Laminating Round 1:
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Once dough has chilled for 4+ hours and butter for 30 minutes take out of refrigerator
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Lightly flour countertop and move dough there for rolling
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Place butter rectangle in the middle of the dough
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Fold sides of dough over the butter and press together in the center
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Being rolling dough into 10x20 inch rectangle (being careful not to press down too hard on dough and not letting the butter warm)
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Fold dough in thirds (like a letter) and roll out again into 10x20 rectangle
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Fold dough once more into thirds and place back on baking sheet (do not roll)
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Let dough refrigerator for another 30 minutes so the butter doesn’t warm
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Laminating Round 2:
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Lightly flour countertop and roll dough out once more into a 10x20 rectangle and fold into thirds (don’t roll)
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Refrigerator for 4+ hours or overnight
Shaping Croissants:
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Roll dough into a 8x20 inch rectangle
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Prepare two baking sheets with parchment paper
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Cut dough in half vertically and then 3 times horizontally giving you 8 squares
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Take a square and cut diagonally for normal croissants and vertically for chocolate ones
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Stretch dough out lightly with hands (don’t let butter warm
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Roll desired shape. Placing 8 on 1 baking sheet
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Let croissants rise for one hour at room temp covered with plastic wrap
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Place croissants back into refrigerator for 1 hour to continue rising
Baking:
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Heat oven to 400 degrees if baking one. Heat to 375 on convection if baking two at same time
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Make egg wash and lightly coat each croissant
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Cook in oven for 20 minutes or until golden brown
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cool on a cooling rack (taste and have best texture when they become room temp)
