Classic Croissants

Classic Croissants
Photo by Scott Phillips

Ingredients

  • 1 Tbs. plus scant ½ tsp. instant yeast
  • 1-½ oz. (3 Tbs.) soft unsalted butter
  • 5 oz. (½ cup plus 2 Tbs.) cold whole milk
  • 5 oz. (½cup plus 2 Tbs.) cold water
  • 10 oz. (1-¼ cups) cold unsalted butter
  • 2 oz. (¼ cup plus 2 Tbs.) granulated sugar
  • 2-¼ tsp. table salt
  • + 2 more ingredients
    • 1 large egg
    • 1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling

Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Ligh...

View full recipe at Fine Cooking

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