Croissants - Food Wishes - Crispy Butter Croissants

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Sprinkle some dry active yeast into warm water and let it sit for 10 minutes.

Add sugar, bread flour, salt, and room temperature butter cut into pieces to the dissolved yeast.

Knead the mixture into a ball of dough using a stand mixer with a dough hook until it pulls away from the sides of the bowl.

Form the dough into a semi-smooth ball, cover it, and let it rise in a warm spot for a couple of hours until it doubles in size.

Transfer the dough onto a lightly floured work surface, press it down to deflate, and form a rectangular shape.

Fold the dough into thirds, wrap it in plastic, and chill in the fridge for about an hour.

Prepare a butter slab by taking a couple of sticks of unsalted butter, splitting them lengthwise, and placing them on parchment paper.

Press the butter into a square shape approximately 8 inches wide and chill it in the fridge.

Roll out the dough into a rectangle slightly wider than the butter slab and over twice as long.

Unwrap the butter and place it on one end of the rectangle, leaving about an inch of dough around the edges.

Press the other half of the dough over the butter to form a square.

Use a rolling pin to press down and roll the dough into a rectangle, ensuring the butter stays chilled but flexible.

Fold the dough into thirds and flatten it slightly with a rolling pin.

Wrap the dough and chill it in the fridge for about 30 minutes.

Repeat the rolling and folding process, ensuring the dough remains cold and the butter does not get too soft.

Cooking Techniques

Equipment Needed

Dietary

Allergens