Classic Croissants

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and active dry yeast.

   Ca. 2 min.

   Kokkens note: Ensure the yeast is not in direct contact with salt for too long before adding liquids.

2. 2

   Add the cold water, cold milk, and melted unsalted butter to the dry ingredients.

   Ca. 1 min.

3. 3

   Mix with a wooden spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ca. 3 min.

   Kokkens note: Do not overmix; the dough will be sticky at first.

4. 4

   Knead the dough for about 5-7 minutes until it becomes smooth and elastic.

   Ca. 7 min.

   Kokkens note: The dough should pass the 'windowpane test' – a small piece should stretch thin enough to see light through without tearing.

5. 5

   Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.

   Ca. 2 t.

   Kokkens note: Chilling the dough is crucial for easier handling and better lamination.

6. 6

   Prepare the butter block by placing the cold unsalted butter (for laminating) between two sheets of parchment paper.

   Ca. 2 min.

7. 7

   Using a rolling pin, pound and roll the butter into an 8x8 inch (20x20 cm) square.

   Ca. 3 min.

   Kokkens note: The butter should be pliable but still cold and firm, not melted.

8. 8

   Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a 16x8 inch (40x20 cm) rectangle.

   Ca. 5 min.

   Kokkens note: Keep the dough as rectangular as possible.

9. 9

   Place the butter block on one half of the dough, leaving a 1-inch border around the edges.

   Ca. 1 min.

10. 10

    Fold the other half of the dough over the butter, sealing the edges completely to encase the butter.

    Ca. 1 min.

    Kokkens note: Ensure no butter is exposed, as it can leak during rolling.

11. 11

    Roll the dough into a 24x8 inch (60x20 cm) rectangle.

    Ca. 5 min.

    Kokkens note: Roll gently and evenly to maintain the layers.

12. 12

    Perform the first 'turn' by folding the dough into thirds, like a business letter.

    Ca. 2 min.

    Kokkens note: Brush off any excess flour before folding.

13. 13

    Wrap the folded dough in plastic wrap and refrigerate for 30 minutes.

    Ca. 30 min.

14. 14

    Repeat steps 11-13 two more times, for a total of three turns and three chilling periods.

    Ca. 1 t. 50 min.

    Kokkens note: After each turn, rotate the dough 90 degrees before rolling again to ensure even layering.

15. 15

    After the final chilling, roll the dough into a large rectangle, approximately 16x12 inches (40x30 cm) and about 1/8 inch (3-4 mm) thick.

    Ca. 5 min.

    Kokkens note: The dough should be cold but pliable.

16. 16

    Trim the edges to create neat rectangles, then cut the dough into triangles with a 3-4 inch (7-10 cm) base.

    Ca. 5 min.

    Kokkens note: Use a sharp knife or pizza cutter for clean cuts.

17. 17

    Starting from the wide base of each triangle, gently roll it up towards the point to form the croissant shape.

    Ca. 8 min.

    Kokkens note: Don't roll too tightly; leave a little space for the layers to expand.

18. 18

    Place the shaped croissants on baking sheets lined with parchment paper, leaving space between them.

    Ca. 2 min.

19. 19

    Cover loosely with plastic wrap and let them proof in a warm, draft-free place for 2-3 hours, or until doubled in size and very puffy.

    Ca. 3 t.

    Kokkens note: Proper proofing is essential for a light, airy texture.

20. 20

    Preheat your oven to 400°F (200°C).

    Ca. 15 min.

21. 21

    Brush the proofed croissants with the beaten egg wash.

    Ca. 1 min.

    Kokkens note: Be gentle to avoid deflating them.

22. 22

    Bake for 15-20 minutes, or until deeply golden brown and puffed.

    Ca. 20 min.

    Kokkens note: Rotate the baking sheets halfway through for even browning.

23. 23

    Transfer the baked croissants to a wire rack to cool slightly before serving.

    Kokkens note: Croissants are best enjoyed warm on the day they are baked.