Croissant We Meet Again - Viennoiserie By Hand - My Old Flame

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber but bread flour can be cheaper and gives a better rise.

Heat milk and water mixture to room temperature.

In a large bowl, mix double O flour, medium coarse salt, and instant yeast.

Add cane sugar and stir to combine.

Mix in butter by hand to create a breadcrumb-like consistency.

Make a well in the dry ingredients and add the warmed milk-water mixture, egg, and honey.

Knead the dough for a few minutes to create a rough ball.

Cover the dough with a wet cloth and let it sit at room temperature for about 1 hour.

Place butter into a 7x7 inch freezer bag and flatten it into a smooth square.

Chill the butter in the fridge while the dough rests.

Roll out the dough to be double the size of the butter block.

Score the bag gently to release the butter and combine it with the dough.

Crimp the edges to keep the butter in and create a wave pattern across the block.

Roll out the dough gently to about 1/4 inch thickness.

If the butter opens at the seams, crimp it off and chill the dough if it gets sticky.

Mark the middle of the dough and perform a book fold to create layers.

Chill the folded dough in the fridge for 10 to 20 minutes.

Roll out the dough to 1/2 inch thick and perform a letter fold.

Chill the dough for 30 minutes before the final roll.

Roll out to 1/8 inch thick and 14 inches wide.

Cut the dough into triangles at 3-inch intervals.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens