Croissant Bread Recipe

Mak Erot

4 min read

·

Apr 02, 2025

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Croissant Bread Recipe: A Step-by-Step Guide to Flaky Perfection

Are you ready to take your baking skills to the next level? This comprehensive guide will walk you through creating delicious, flaky croissants from scratch. While it's a time-consuming process, the reward of biting into a perfectly golden, buttery croissant is well worth the effort. This recipe prioritizes clarity and ease of understanding, making even complex techniques accessible to home bakers.

Ingredients You'll Need:

This recipe yields approximately 12 croissants. Adjust accordingly for larger or smaller batches.

For the Dough:

• 500g strong bread flour (high protein content is key)
• 300ml lukewarm water
• 10g active dry yeast
• 10g salt
• 50g sugar
• 100g unsalted butter, softened (for the dough)
• 250g unsalted butter, cold (for lamination)

For the Glaze (optional):

• 1 egg, beaten
• 1 tablespoon water

Instructions:

This recipe is broken down into manageable sections to ensure a smooth baking process.

Stage 1: Making the Détrempe (Dough)

1. Activate the Yeast: In a large bowl, combine lukewarm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy. This confirms your yeast is active.
2. Combine Dry Ingredients: In a separate bowl, whisk together flour and salt.
3. Mix Wet and Dry: Gradually add the dry ingredients to the yeast mixture, mixing with a wooden spoon or spatula until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook attachment for about 6-8 minutes.
5. Incorporate Softened Butter: Add the softened butter (100g) to the dough and knead until fully incorporated. This will take a few more minutes.
6. First Rest: Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rest in a warm place for about 1-1.5 hours, or until doubled in size.

Stage 2: Lamination – The Key to Flaky Croissants

1. Prepare the Cold Butter: Place the cold butter (250g) between two sheets of parchment paper and pound it with a rolling pin until it forms a 20x20cm square. Keep it chilled!
2. Roll Out the Dough: On a lightly floured surface, roll out the rested dough into a large rectangle (approximately 40x30cm).
3. Adding the Butter: Place the cold butter square in the center of the dough rectangle. Fold the dough over the butter, completely encasing it.
4. First Turn: Gently roll out the dough into a long rectangle, then perform a "letter fold" – fold the dough in thirds like a letter.
5. Chill: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
6. Repeat: Repeat steps 4 and 5 two more times, for a total of three turns. Chilling between each turn is crucial for developing the layers.

Stage 3: Shaping and Baking

1. Final Roll and Cut: On a lightly floured surface, roll out the chilled dough into a large rectangle (approximately 50x30cm). The dough should be about 0.5cm thick.
2. Cut Triangles: Cut the rectangle into triangles, each about 10-12cm wide at the base.
3. Shape the Croissants: Roll up each triangle from the wide end to the tip, slightly curving the croissant as you go.
4. Proof: Place the shaped croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them proof in a warm place for 1-2 hours, or until almost doubled in size.
5. Egg Wash (Optional): Brush the croissants with the beaten egg and water mixture for a golden brown finish.
6. Bake: Bake in a preheated oven at 200°C (400°F) for 18-20 minutes, or until golden brown and cooked through.
7. Cool and Enjoy: Let the croissants cool slightly on a wire rack before serving. Enjoy!

Tips for Success:

• Use high-quality ingredients: The better your ingredients, the better your croissants will taste.
• Don't rush the process: Allow ample time for each step, especially the proofing and chilling.
• Keep everything cold: Cold butter is key to achieving flaky layers.
• Practice makes perfect: Don't be discouraged if your first attempt isn't perfect. Keep practicing, and you'll improve with each batch.

This detailed guide provides a solid foundation for crafting exquisite croissants. Remember to practice patience and precision, and you will be rewarded with a truly exceptional baking experience. Happy baking!