Ingredients:
- special equipment: a standing electric mixer with dough hook, 2 kitchen towels (not terry cloth), a ruler, a pastry brush
Directions:
- Make dough: Stir together warm milk, brown sugar, and yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. (If it doesn’t foam, discard and start over.) Add 3 3/4 cups flour and salt and mix with dough hook at low speed until dough is smooth and very soft, about 7 minutes.
- Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour.
- Prepare and shape butter: After dough has chilled, arrange sticks of butter horizontally, their sides touching, on a work surface. Pound butter with a rolling pin to soften slightly (butter should be malleable but still cold). Scrape butter into a block and put on a kitchen towel, then cover with other towel. Pound and roll out on both sides until butter forms a uniform 8- by 5-inch rectangle. Chill, wrapped in towels, while rolling out dough.
- Roll out dough: Unwrap dough and roll out on a lightly floured surface, dusting with flour as necessary and lifting and stretching dough (especially in corners), into a 16- by 10-inch rectangle. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold as you would a letter: bottom third of dough over butter, then top third down over dough. Brush off excess flour with pastry brush.
- Roll out dough: Turn dough so a short side is nearest you, then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform impressions. Roll out dough into a 15- by 10-inch rectangle, rolling just to but not over ends.
- Brush off any excess flour. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 10- by 5-inch rectangle. (You have completed the first fold. ) Chill, wrapped in plastic wrap, 1 hour.
- Make remaining folds : Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. (If any butter oozes out while rolling, sprinkle with flour to prevent sticking.) Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked).
- Roll out and cut dough: Cut dough in half and chill 1 half, wrapped in plastic wrap. Roll out other half on a lightly floured surface, dusting with flour as necessary and stretching corners to maintain shape, into a 16- by 12-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.
- Arrange dough with a short side nearest you. Cut in half horizontally and chill 1 half. Cut remaining half vertically into thirds, forming 3 rectangles. Cut each rectangle diagonally in half to make 2 triangles, for a total of 6 triangles.
- Shape croissants: Holding short side (side opposite tip) of 1 triangle in one hand, stretch dough, tugging and sliding with other hand toward tip to elongate by about 50 percent.
- Return to work surface with short side of triangle nearest you. Beginning with short side, roll up triangle toward tip. (Croissant should overlap 3 times, with tip sticking out from underneath; you may need to stretch dough while rolling.)
- Put croissant, tip side down, on a parchment-lined large baking sheet. (Curve ends inward to make a crescent shape if desired.)
- Make more croissants with remaining 5 triangles, then with remaining rolled-out dough, arranging them 2 inches apart on baking sheet. Repeat rolling, cutting, and shaping procedures with chilled piece of dough.
- Let croissants rise: Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching croissants, and tuck open end under baking sheet.
- Let croissants rise until slightly puffy and spongy to the touch, 2 to 2‚ hours.
- Bake croissants: Adjust oven racks to upper and lower thirds of oven and preheat to 425°F.
- Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put croissants in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.
- Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until croissants are deep golden, about 10 minutes more.
- Cooks' note:
- • Baked and cooled croissants keep 1 month: First freeze them, uncovered, on baking sheets until firm, then wrap them snugly in foil before returning to freezer. When ready to serve, remove foil and bake (not thawed) on a baking sheet in a 325°F oven 5 to 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.3 Kcal (1274 kJ) | ||
| Calories from fat | 209.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.26g | 36% | |
|---|---|---|---|
| Cholesterol | 61.31mg | 20% | |
| Sodium | 77.21mg | 3% | |
| Potassium | 63.6mg | 1% | |
| Total Carbs | 21.03g | 7% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 3.29g | 7% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 434.28 Kcal (1818 kJ) | ||
| Calories from fat | 298.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.19g | 36% | |
|---|---|---|---|
| Cholesterol | 87.5mg | 20% | |
| Sodium | 110.19mg | 3% | |
| Potassium | 90.76mg | 1% | |
| Total Carbs | 30.01g | 7% | |
| Sugars | 4.27g | 12% | |
| Dietary Fiber | 1.2g | 3% | |
| Protein | 4.69g | 7% | |
| Vitamin A | 0.4mg | 9% | |
| Iron | 1.7mg | 7% | |
| Calcium | 44.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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