Ingredients
• 2 1/4 cups (281g) all-purpose flour
• 1/4 cup (31g) bread flour
• 1 teaspoon (5g) salt
• 1 teaspoon (4g) granulated sugar
• 1 cup (227g) unsalted butter, chilled and cubed
• 1 cup (240ml) cold water
• 1 egg, beaten (for egg wash)
Instructions
- Mixing the Dough: In a large bowl, combine the all-purpose flour, bread flour, salt, and sugar. Add the cubed, chilled butter and use your fingers to work it into the flour mixture until it resembles coarse crumbs. Slowly pour in the cold water and mix until the dough just comes together. Be careful not to overmix, as this can develop gluten and result in a tough texture.
- Shaping the Dough: Turn the dough out onto a lightly floured surface and shape it into a rectangle. Wrap it in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
- Laminating the Dough: Remove the chilled dough from the refrigerator and roll it out into a large rectangle, about 1/4 inch thick. Fold the dough into thirds, like a letter, then rotate it 90 degrees and roll it out again. Repeat this folding and rolling process 4-5 times, chilling the dough for 30 minutes between each fold. This process of lamination is crucial for creating those beautiful, flaky layers.
- Cutting and Shaping: Once the dough has been properly laminated, roll it out to a 1/4-inch thickness. Use a sharp knife or pizza cutter to cut the dough into triangles. Starting from the wide end, tightly roll each triangle into a crescent shape. Place the shaped croissants on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes (or up to 24 hours).
- Baking: Preheat your oven to 400°F (200°C). Brush the chilled croissants with the beaten egg wash. Bake for 15-20 minutes, or until the croissants are golden brown and flaky. Keep a close eye on them to ensure they don’t overbrown.
- Prep Time: 45 minutes
- Chilling Time: 1 hour (plus additional 30 minutes for shaping)
- Cook Time: Bake time: 15-20 minutes
- Category: Breakfast
- Cuisine: Americans