Homemade Croissants Recipe Demonstration - Joyofbaking.com

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.

Measure 475 grams (3 and 2/3 cups) of all-purpose flour into a large bowl.

Add 65 grams (1/3 cup) of granulated white sugar to the flour.

Sprinkle 6 grams (1 and 3/4 teaspoons) of SAF gold instant yeast over the flour mixture.

Add 2 grams (2/3 teaspoon) of dry malt diastatic powder to the mixture.

Mix the dry ingredients together by hand, ensuring the yeast is well incorporated.

Add 10 grams (2 and 1/2 teaspoons) of salt, mixing it in last to avoid contact with the yeast.

Incorporate 25 grams (2 tablespoons) of unsalted butter at room temperature into the flour mixture until it resembles small pieces.

Pour in 240 grams (1 cup) of water at room temperature and 30 grams (3 tablespoons) of cream, both at room temperature.

Mix the wet ingredients into the dry ingredients by hand until all the dry ingredients are moistened, creating a sticky, lumpy mass.

Cover the bowl with plastic wrap and let it sit at room temperature (about 75 degrees F) for 1 hour to ferment.

After 1 hour, dust a baking sheet and your work surface with flour.

Roll the dough into a rectangle measuring 14 by 10 inches (35 by 25 centimeters).

Dust the top of the rolled dough with flour and place it on the prepared baking sheet.

Cover the dough with plastic wrap and refrigerate for a minimum of 6 hours or overnight.

Cooking Techniques

Equipment Needed

Allergens