Beginner Croissant Tutorial

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.

Take 2 tablespoons (30 g) of butter and bring it to room temperature.

Place the rest of the butter in the freezer until rock hard, preferably the day before.

In a bowl, combine bread flour, salt, sugar, and instant yeast.

Crumble the room temperature butter into the dry ingredients until it resembles coarse cornmeal.

Add cold milk to the mixture and stir with a spatula.

Knead the dough gently for about 1 minute until cohesive, avoiding overdeveloping gluten.

Round the dough and cover it, letting it rest for about 20 minutes.

Roll out the rested dough into a rectangle approximately 7x14 inches, being cautious with flour usage.

Grate the frozen butter using the large holes of a box grater into a bowl.

Spread the grated butter in the middle section of the rolled-out dough, leaving space at the edges.

Bring the dough up and over the butter, pinching the seams and edges to seal the butter inside.

Wrap the dough in plastic wrap and freeze for about 20 minutes to firm it up before laminating.

Roll out the dough again for the first round of folds, using minimal flour and orienting the seam away from you.

Cooking Techniques

Equipment Needed

Allergens