How to Make Croissants Recipe - Laura Vitale - Laura in the Kitchen Episode 727

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.

In a standing mixer fitted with a dough hook, combine all-purpose flour, granulated sugar, salt, rapid rise yeast, unsalted butter (softened), and cold whole milk.

Mix until the dough comes together, then flour a pie plate and place the dough in it.

Form the dough into a disc, flour the top, cover with plastic wrap, and refrigerate for a minimum of 6 hours (overnight is preferred).

Prepare the butter layer by using sticks of cold unsalted butter, shaping it into a 7x7 inch square between two pieces of parchment paper.

Roll the butter between the parchment paper with a rolling pin, trimming the edges to maintain the square shape.

Refrigerate the butter layer for about 30 minutes to ensure it is firm.

After the dough has chilled overnight, deflate it slightly and flour the surface.

Roll the dough into a 10x10 inch square, using the 8x8 baking pan as a guide.

Cooking Techniques

Equipment Needed

Dietary

Allergens