How To Make Croissants - In the Nordic Kitchen | Nordic Ware

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.

Combine milk and water in a bowl.

Add sugar and active yeast to the liquid mixture without warming it.

Mix in some flour to create a paste.

Add soft butter to the paste and mix until it forms a dough.

Let the dough sit overnight to ferment.

Degas the dough lightly after resting overnight.

Roll out the dough to prepare for laminating the butter.

Prepare cold butter by letting it warm to room temperature.

Roll out the dough to twice the size of the butter.

Enclose the butter in the dough by folding it over and pinching the edges to seal.

Gently roll out the dough without pressing too hard to maintain even lamination.

Perform a single turn by folding the dough in thirds, then rolling it out gently.

Mark the dough to keep track of the number of turns completed.

Refrigerate the dough for about 30 minutes after each turn to prevent over-fermentation.

Repeat the single fold process for a total of three turns, always keeping the seam on the right.

After the final fold, roll out the dough as thin as possible, about 3-4 millimeters or an eighth of an inch.

Trim the edges of the rolled-out dough.

Cut and shape the croissants, making a small cut at the bottom to help with rolling.

Stretch the dough slightly while rolling to avoid tightness that would inhibit rising.

Place shaped croissants on a tray with enough space to double in volume.

Use a perforated sheet pan for even baking.

Cooking Techniques

Equipment Needed

Allergens