Soundtrack the cook
Sunday sunshine · 180 minutes
Music paced for prep, cooking, plating, and the reset after dinner.
Prep 720m
Cook 1080m
Plate 5m
Reset 10m
Instructions
🎙️ Cook with voice coach- In a large bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
- Add flour and salt to the yeast mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Incorporate the softened butter in stages, kneading until fully incorporated.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough rises, prepare the butter block: Place the cold, cubed butter between two sheets of parchment paper and pound it with a rolling pin until it forms a roughly 6x8 inch rectangle. Chill until firm.
- Once the dough has risen, punch it down and roll it out into a rectangle roughly 10x12 inches.
- Place the chilled butter block on one half of the dough rectangle, leaving a small border. Fold the other half of the dough over the butter, sealing the edges.
- Roll the dough and butter package into a long rectangle, about 8x16 inches. Perform a 'letter fold' by folding one-third of the dough over the middle section, then folding the remaining third over that.
- Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour.
- Repeat the rolling and folding process two more times, chilling the dough for at least 1 hour between each fold.
- After the final chill, roll the dough out into a large rectangle, about 10x20 inches and inch thick.
- Cut the dough into 12 equal triangles.
- Starting from the wide end, gently stretch each triangle and roll it up towards the point. Curve the ends to form a crescent shape.
- Place the croissants on a baking sheet lined with parchment paper, cover loosely, and let rise for another 1-1.5 hours, or until puffy.
- Preheat oven to 400°F (200°C).
- Whisk together egg and milk for the egg wash. Brush the tops of the croissants with the egg wash.
- Bake for 15-20 minutes, or until golden brown and flaky.
- Let cool slightly on a wire rack before serving.
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Nutrition per serving
Calories
300
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