Croissants

Let's Cook

1. Step 1.

   In a stand mixer with a dough hook, combine 500g white bread flour, 240g ice-cold water, 9g salt, 15g milk powder, 20g fresh yeast, and 60g caster sugar. Mix on low speed until combined, then increase speed slightly and knead for about 5–7 minutes until the dough is smooth and elastic.

2. Step 2.

   On a floured surface, shape the dough into a 25x12.5cm rectangle. Wrap tightly in plastic wrap. Place 225g chilled butter between two sheets of plastic wrap and roll into a 12.5x12.5cm square. Refrigerate both the dough and butter overnight.

3. Step 3.

   Remove the butter from the refrigerator 1 hour before the dough to soften. On a lightly floured surface, place the dough rectangle. Unwrap the butter and place it in the center of the dough, aligning the edges. Fold the uncovered dough ends over the butter so the edges meet without overlapping.

4. Step 4.

   Give the dough a quarter turn. Roll it out from the center away from you and back, forming an elongated rectangle about 5–7mm thick. Fold the far third over the middle, then the near third over that, creating a layered parcel. Cover and refrigerate for 15 minutes. Repeat the quarter turn, roll, fold, and chill twice more, then refrigerate for 1 hour.

5. Step 5.

   Roll the dough out to a 45x20cm rectangle about 3mm thick. Using a sharp knife or pizza cutter, slice across the width into 12 elongated triangles, each 7.5cm at the base and 20cm long. Cut a small notch in the center of each base, then roll up each triangle from the base toward the tip, tucking the tip underneath.

6. Step 6.

   Place the croissants on baking sheets lined with parchment paper, spacing them apart. Brush with beaten egg. Let prove at about 28°C for 1¼ hours, or until doubled in size and puffy.

7. Step 7.

   Preheat the oven to 190°C (170°C fan). Brush the croissants again with beaten egg. Bake for 15–20 minutes until deep golden brown. Transfer to a wire rack to cool completely.