Super Soft Croissants
Ingredients:
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 1 1/4 cups whole milk, warm (110°F/45°C)
- 2 tablespoons unsalted butter, melted
- 1 egg, beaten
For the Butter Layer:
- 1 cup (2 sticks) unsalted butter, cold
For the Egg Wash:
- 1 egg
- 1 tablespoon milk
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until frothy.
- Add the remaining sugar, melted butter, beaten egg, salt, and 2 cups of the flour. Mix until well combined.
- Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
2. Prepare the Butter Layer:
- Cut the cold butter into small pieces and place it between two sheets of parchment paper.
- Use a rolling pin to flatten the butter into a 6×8 inch rectangle. Place it in the refrigerator to keep it cold.
3. Laminate the Dough:
- Punch down the risen dough and roll it out on a lightly floured surface into a 10×15 inch rectangle.
- Place the cold butter rectangle in the center of the dough. Fold the dough over the butter, enclosing it completely.
- Roll the dough out into a 10×15 inch rectangle again. Fold it into thirds, like a letter.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Repeat the Folding Process:
- Remove the dough from the refrigerator, roll it out into a 10×15 inch rectangle again, and fold it into thirds.
- Repeat this process two more times, chilling the dough for 30 minutes between each fold.
5. Shape the Croissants:
- After the final chill, roll the dough out into a 10×20 inch rectangle.
- Cut the dough in half lengthwise, then cut each half into triangles.
- Starting from the wide end of each triangle, roll the dough tightly toward the point to form a crescent shape.
- Place the croissants on a baking sheet lined with parchment paper, cover with a damp cloth, and let them rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
7. Apply the Egg Wash:
- In a small bowl, whisk together the egg and milk to make the egg wash.
- Brush the risen croissants with the egg wash, being careful not to deflate them.
8. Bake the Croissants:
- Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed.
- Remove from the oven and let cool on a wire rack.
Enjoy your super soft croissants! These flaky, buttery pastries are perfect for breakfast or any time you need a delicious treat.
