How To Make Croissants! Melt In Your Mouth Delicious! - Bread Making!

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.

Warm up water to about 105 degrees Fahrenheit (40 degrees Celsius).

Pour the warm water into a large bowl.

Sprinkle in 2 and a quarter teaspoons of dry active yeast into the water, ensuring to sprinkle and not dump it in.

Add a pinch of brown sugar to the yeast mixture and whisk it up.

Let the yeast mixture sit for 10 minutes until it becomes foamy.

Add the remaining brown sugar, 1 teaspoon of salt, 2 tablespoons of melted unsalted butter, and 1 cup of cold milk to the yeast mixture and mix with a wooden spoon.

Gradually add 2 and a half cups of unbleached all-purpose flour, a half cup at a time, mixing until a sticky ball of dough forms.

Transfer the dough onto a floured surface and scrape the bowl clean.

Roll out the dough to about half an inch thick, aiming for a rectangle that fits a 13 by 9 inch baking pan.

Cover the rolled dough with cling film and set it aside.

Cube 1 cup of cold unsalted butter and place it in a zip top bag, rolling it out to approximately 6 by 8 inches.

Place the rolled butter on top of the dough and refrigerate for 40 minutes.

After 40 minutes, turn the dough out onto a floured surface.

Roll the dough out into a rectangle of about 16 by 10 inches for the lamination process.

Place the rolled butter in the center of the dough.

Cooking Techniques

Equipment Needed

Allergens