Homemade Super Soft Croissant

Instructions

Step 1: Prepare the Dough

1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well.
2. Add Wet Ingredients: Make a well in the center and add the warm milk and melted butter. Mix until a shaggy dough forms.
3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. Form it into a ball.
4. First Rise: Place the dough in a greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Step 2: Prepare the Butter Layer

1. Shape the Butter: While the dough is rising, prepare the butter layer. Place the cold butter between two sheets of parchment paper and use a rolling pin to pound it into a rectangle about ½ inch thick (approximately 8×10 inches). Chill the butter rectangle in the refrigerator until the dough is ready.

Step 3: Laminate the Dough

1. Roll Out the Dough: Once the dough has risen, punch it down and transfer it to a floured surface. Roll it into a large rectangle, about 16×24 inches.
2. Add the Butter: Place the chilled butter rectangle in the center of the dough, folding the dough over the butter to encase it completely. Seal the edges by pinching the dough together.
3. First Fold: Roll the dough out to a rectangle again, approximately 16×24 inches. Fold it into thirds, like a letter. This is called a single fold. Wrap it in plastic wrap and refrigerate for 30 minutes.
4. Second and Third Folds: Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold. This process creates the flaky layers in the croissant.

Step 4: Shape the Croissants

1. Final Roll: After completing the folds, roll the dough out to a large rectangle (about 16×24 inches) one last time.
2. Cut the Triangles: Use a pizza cutter or a sharp knife to cut the dough into long triangles, about 5 inches wide at the base and 8 inches tall.
3. Shape the Croissants: Starting at the base of each triangle, roll the dough up towards the tip, gently stretching it as you go. Curve the ends slightly to create the classic croissant shape.

Step 5: Second Rise

1. Final Proofing: Place the shaped croissants on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a kitchen towel and let them rise for about 1-2 hours, or until they are puffed and doubled in size.

Step 6: Bake the Croissants

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Egg Wash: Beat the egg and brush it over the tops of the croissants for a beautiful golden finish.
3. Bake: Bake the croissants for 15-20 minutes, or until they are golden brown and flaky.
4. Cool: Let them cool on a wire rack for a few minutes before serving.

Tips for Success

• Use Cold Ingredients: Keep your butter and milk cold during the lamination process to achieve the best texture.
• Patience is Key: Take your time with the folds and rises; rushing can lead to dense croissants.
• Experiment with Fillings: Add chocolate, almond paste, or savory fillings like cheese or ham for a delicious twist.

Conclusion

Making Homemade Super Soft Croissants is a rewarding experience that allows you to enjoy freshly baked pastries in the comfort of your own home. With layers of buttery goodness and a flaky exterior, these croissants are perfect for breakfast, brunch, or a delightful afternoon treat. So, roll up your sleeves and embark on this baking adventure—you won’t regret it!