Super Soft Croissants

344

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.