Super Soft Croissant
Making super soft croissants at home can be a bit challenging because they require precise techniques and patience, but it’s definitely doable! Here’s a simplified version of a croissant recipe that should yield soft and flaky results:
Ingredients:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (about 110°F/45°C)
- 1 cup warm milk (about 110°F/45°C)
- 1/4 cup granulated sugar
- 4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 cup unsalted butter, cold
- 1 egg, beaten (for egg wash)
Instructions:
- In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
- In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the warm milk and sugar. Stir until the sugar is dissolved.
- Add the yeast mixture to the milk mixture and stir to combine.
- Gradually add the flour and salt to the wet ingredients, mixing until a dough forms.
- Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Alternatively, knead the dough in the stand mixer for about 5 minutes on medium speed.
- Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 1 hour.
- While the dough is chilling, prepare the butter block. Place the cold butter between two sheets of parchment paper and use a rolling pin to flatten it into a rectangle that’s about 1/4 inch thick. Chill the butter block in the refrigerator for at least 30 minutes.
- After the dough and butter have chilled, roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick.
- Place the chilled butter block on one half of the dough rectangle, then fold the other half of the dough over the butter to encase it completely.
- Roll out the dough-butter mixture into a long rectangle, then fold it into thirds like a letter. This is called a single turn.
- Wrap the dough in plastic wrap and refrigerate it for 30 minutes.
- After chilling, repeat the rolling and folding process (single turn) two more times, chilling the dough for 30 minutes between each turn.
- After the final turn, wrap the dough in plastic wrap and refrigerate it for at least 4 hours or overnight.
- When ready to bake, preheat your oven to 400°F (200°C).
- Roll out the chilled dough on a floured surface into a large rectangle, about 1/4 inch thick.
- Use a sharp knife or pizza cutter to cut the dough into triangles.
- Starting at the wide end of each triangle, roll the dough up tightly to form croissants.
- Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between each one.
- Brush the croissants with beaten egg for a shiny finish.
- Bake the croissants in the preheated oven for 15-20 minutes, or until they are golden brown and flaky.
- Remove the croissants from the oven and let them cool on a wire rack before serving.
Enjoy your homemade super soft croissants! They’re perfect for breakfast or anytime you’re craving a delicious pastry.