Flaky Croissants

Name: Flaky Croissants
Yield: 10 servings
Cuisine: American
Ingredients: 150 grams Strong (bread) flour; 15 grams Sugar; 2 grams Salt; 90 ml Water; 15 grams Butter; 3 grams Dry yeast; 90 grams Butter (for the butter layer)

cookpad.japan @cookpad_jp

Even though the croissants are hard to make, I wanted to give it a try.

Take out butter from the fridge before you fold in the butter. Recipe by Nahomin

Even though the croissants are hard to make, I wanted to give it a try.

Take out butter from the fridge before you fold in the butter. Recipe by Nahomin

cookpad.japan @cookpad_jp

Even though the croissants are hard to make, I wanted to give it a try.

Take out butter from the fridge before you fold in the butter. Recipe by Nahomin

Even though the croissants are hard to make, I wanted to give it a try.

Take out butter from the fridge before you fold in the butter. Recipe by Nahomin

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Ingredients

10 servings

150 gramsStrong (bread) flour
15 gramsSugar
2 gramsSalt
90 mlWater
15 gramsButter
3 gramsDry yeast
90 gramsButter (for the butter layer)

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Steps

1

Roll out the butter for the butter layer to make 12 cm square. Wrap with plastic wrap, and refrigerate.
2

Put the ingredients in a bread maker, and let it knead the dough for about 30 minutes. Let sit for 30 minutes at room temperature.
3

Roll into a 1 cm thickness, wrap with plastic wrap, and let it rest for about 1 hour in the fridge.
4

Roll into a 20 cm square.
5

Wrap the butter with the dough.
6

Roll with a rolling pin until it's 20 x 40 cm.
7

Fold in thirds, and let it rest for 30 minutes in the fridge.
8

Rotate the dough 90 degrees so the closed edges come to the sides. Repeat the Steps 6 and 7 3 times in total.
9

Roll into 20 x 40 cm rectangular with the rolling pin, and cut into 8 triangles with a 8 cm base.
10

Cut a small slit in the middle of the base.
11

Stretch the slit towards the sides, and roll it up.
12

Place the joint parts down, and arrange on a baking sheet. Proof (2nd proofing) for 1 hour at 30℃.
13

When the proofing is finished, brush with the egg, bake in the oven for about 15 minutes at 210℃, and it's done.