Do you love the delicious buttery, flaky goodness of croissants but feel intimidated by the process of making them at home? Fear not, because we’ve got you covered! In this blog article, we will teach you a quick and easy way to make laminated dough, the key ingredient in making perfect croissants. Whether you’re a beginner or an experienced baker, this recipe is easy to follow and will result in delectable homemade croissants that are sure to impress your family and friends.
You can also view my YouTube video here on Laminated Dough.
Ingredients:
- 1.5 cups warm water
- 1 tbsp + 1 tsp active dry yeast
- 4 cups flour
- 1/4 cup + 1 tbsp granulated sugar
- 2 tsp salt
- 2 tbsp butter, melted
- 1.5 cups (3 sticks) butter, room temperature
First things first, let’s break down what laminated dough is and why it’s essential for making croissants. Laminated dough is a type of dough made by layering butter between layers of dough and then repeatedly folding and rolling out the dough to create hundreds of thin layers. These layers are what give croissants their signature flaky texture. While traditional laminated dough can be time-consuming and requires a lot of skill, we will show you a simplified version that anyone can make at home.
To start, you will need four cups of all-purpose flour, 1/4 cup plus 1 teaspoon of granulated sugar, two teaspoons of salt, and two tablespoons of melted butter. In your stand mixer bowl, combine these dry ingredients before adding in the wet ingredients. In a separate measuring bowl, mix 1 tablespoon plus 1 1/2 teaspoons of active dry yeast with 360g of lukewarm water (which is about 1 and 1/2 cups). Let this sit for five minutes until it becomes bubbly, then add it to the stand mixer bowl.
Mix all the ingredients together for three minutes until a rough dough forms. Then transfer the dough to a bowl and cover it for 1-2 hours to rise. While the dough is rising, we will make the butter insert. In a stand mixer, combine three sticks (1 and 1/2 cups) of butter with one tablespoon of flour to create a paste. This will be added to the rolled-out dough later on.
Once your dough has risen, it’s time to start layering. Roll out the dough to 10 by 12 inches and cover in plastic and put in refrigerator for at least 2 hours or overnight. “I really hate waiting, but it is necessary.”
Remove dough and roll out to a 12 x 20 rectangle and spread the butter paste evenly over the dough, leaving about half an inch around the edges. Then fold the dough like a letter (envelope fold) making sure all the edges line up. Roll it out again, this time a 10 x 18 rectangle, do the envelope fold, but this time place it in the freezer for six minutes and then repeat this process two more times.
Now your dough is ready to be transformed into delicious croissants! Roll out the dough to a 8 x 16 rectangle and then cut it into eight squares. Cut each square diagonally so you have 16 triangles total. Roll each triangle into a croissant shape and place them on a baking sheet lined with parchment paper. Let them rise until slightly puffy.
Before baking, brush each croissant with an egg and milk wash to give them a beautiful golden-brown color. Then bake them in a preheated oven according to your preferred recipe. When they come out, they will be flaky, golden, and oh-so-delicious.
But wait, there’s more! This laminated dough recipe can also be used to make a variety of pastries such as pain au chocolat, cheese twists, and cinnamon rolls. Just follow your favorite pastry recipe using this dough as the base.
In conclusion, making laminated dough may seem daunting at first, but with our simplified recipe and step-by-step instructions, you’ll be whipping up homemade croissants in no time. Just remember to be patient with the process and enjoy the fruits of your labor when you take that first delicious bite of your freshly baked croissant. With a little practice, you’ll soon become a master at making laminated dough and impress your friends and family with your baking skills. Happy baking!