Basics
Laminated yeasted dough for croissants
- Preparation time
- 13 h
- Servings
- 8 croissants
Ingredients
- Flour — to buy500 g
- Butter — to buy250 g
- Baker's yeast — to buy10 g
- Milk — to buy15 cl
- Sugar — to buy50 g
- Salt — to buy10 g
- Egg — to buy1
Preparation
Dissolve the yeast in lukewarm milk, then mix with the flour, sugar, salt and egg until smooth: this is the 'détrempe'.
Knead 5 minutes, shape into a ball, wrap and refrigerate at least 1 hour.
Flatten the cold butter into a neat square between two sheets of baking paper: this is the 'lamination butter'.
Roll out the détrempe, enclose the butter in the centre by folding the dough over like an envelope, then give it a double turn and a single turn, resting 30 minutes in the fridge between each — this lamination is what creates the hundreds of flaky layers.
After the last turn, wrap and let it rest overnight in the fridge to relax the gluten and make shaping easier.
Roll the dough into a long, thin rectangle, cut out triangles, roll them into croissants and let them prove 2 hours at room temperature before glazing and baking.