* Exported from MasterCook *
Dough, All-Butter Croissant
Recipe By :Paige Grandjean
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour -- (about 17 oz)
1/4 cup granulated sugar -- plus
1 teaspoon granulated sugar -- divided
2 1/2 teaspoons fine sea salt
2/3 cup warm water -- (100F to 110F)
1 tablespoon active dry yeast -- (from 2 [1/4-oz] envelopes)
1 1/2 cups cold unsalted European-style butter -- plus
3 tablespoons cold unsalted European-style butter Note:
1/2 cup whole milk
Croissants are made of yeasted laminated dough, yet many other baked
goods rely upon the lamination technique for flaky layers (think
Kouign-Amann, biscuits, and anything made with puff pastry, like
palmier cookies). For bakery-perfect croissants with distinct, crispy
layers, the key is in keeping the dough, and the butter block that's
encased within it, nice and cold. When it comes to tools, a bench
scraper is crucial. Its wide, flat edge makes it ideal for shaping and
moving dough without subjecting it to the heat of your hands.
Note: (such as �chiré) (13 1/2 oz), divided
Active: 55 MIN
Total: 5:40
Makes enough dough for 1 dozen croissants
Stir together flour, 1/4 cup sugar, and salt in a medium bowl; set
aside. Stir together 2/3 cup warm water, yeast, and remaining 1
teaspoon sugar in the bowl of a stand mixer fitted with a dough hook.
Let stand until foamy, about 5 minutes. Meanwhile, place 3 tablespoons
butter in a microwavable bowl, loosely cover with a paper towel, and
microwave on high until melted, about 30 seconds. (Keep remaining
butter refrigerated.) Add melted butter and milk to yeast
mixture. With mixer running on low speed, gradually add flour mixture
to yeast mixture, beating until dry ingredients are incorporated,
about 6 minutes. Increase speed to medium-low, and beat until dough is
smooth, elastic, and tacky, about 8 minutes. Shape dough into a ball;
flatten slightly. Place dough on a lightly floured large plate; wrap
tightly in plastic wrap. Refrigerate at least 2 hours or up to 8 hours
or overnight for more flavor.
Place remaining 1 1/2 cups cold butter between 2 sheets of parchment
paper; let stand at room temperature 10 minutes. Using a rolling pin,
pound butter to flatten and soften slightly. Removing and replacing
parchment as needed, use a bench scraper and a rolling pin to shape
butter into a 7 1/2" square block of even thickness. Refrigerate
between sheets of parchment paper 15 minutes.
Unwrap chilled dough, and transfer to a lightly floured surface.
Lightly flour top of dough. Roll into a 12" square; brush off excess
flour. Remove and discard top sheet of parchment paper from butter
block. Using bottom sheet of parchment paper as handles and turning
butter block 45 degrees, flip butter onto middle of dough square.
(Butter will be in a diamond shape, leaving corners of dough square
exposed.) Remove and discard parchment paper. Using a rolling pin and
starting at edge of butter block, roll each dough corner away from the
center until it is 8" long (about 1/16" thick), flouring as
needed. Brush off excess flour. Fold one elongated dough corner up and
over butter block, stretching gently into a square to fully cover
butter. Repeat with remaining dough corners, creating 4 layers of
thinly stretched dough covering butter block.
Lightly flour work surface if needed. Press rolling pin across dough
to create trenches, evenly dispersing butter. Roll dough into a smooth
24- x 12" rectangle. Starting with one short side, fold dough into
thirds, like a letter. Transfer to a lightly floured baking
sheet. Cover tightly with plastic wrap, and refrigerate until firm,
about 45 minutes. Repeat rolling, folding, and chilling process 2
times. Proceed with making Classic Croissants.
Make Ahead: Butter block (step 2) can be wrapped tightly in plastic
wrap and refrigerated up to 2 weeks. Let stand at room temperature
until pliable, about 10 minutes, before starting lamination.
Review: I would use the best quality butter you can find. European
style butter is available at most grocery stores. In a pinch, you can
absolutely use regular butter.
S(Internet address):
https://www.foodandwine.com/recipes/all-butter-croissant-dough
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Per Serving (excluding unknown items): 407 Calories; 27g Fat (58.5%
calories from fat); 5g Protein; 37g Carbohydrate; 1g Dietary Fiber;
71mg Cholesterol; 402mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 0910