Croissants – Pan-1

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Servings: 1 Difficulty: Advanced
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Flaky, buttery laminated pastries with a golden crust and soft, airy interior
Croissants - Pan-1 recipe image
Croissants - Pan-1 recipe image
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Croissants – Pan-1

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 548.5

Description

These homemade croissants offer a sophisticated twist on traditional bread-making, delivering the classic flaky layers and rich buttery flavor of a French bakery. Using a bread machine for the initial dough simplifies the process while ensuring consistent fermentation. The key lies in the lamination process, where cold butter is folded into the dough multiple times to create distinct, airy layers. Perfect for a leisurely weekend breakfast or an elegant brunch, these pastries are best enjoyed warm with a pat of butter or a drizzle of honey. While they require patience during the chilling and folding stages, the result is an indulgent, tender crumb that rivals any professional bakery. A truly rewarding project for home bakers seeking to elevate their pastry skills.

Ingredients

Directions

  1. Reserve 5 oz of cold butter for lamination and beat 1 egg for the egg wash.
  2. Place bread flour, sugar, dry milk, salt, and 1 tablespoon of butter into the bread machine pan.
  3. Add water to the pan.
  4. Close the lid and place dry yeast into the yeast dispenser.
  5. Select the Basic Dough mode and press Start.
  6. Allow the machine to complete the dough cycle, which takes approximately 2 hours and 25 minutes.
  7. Remove the dough and place it in a lightly greased bowl.
  8. Cover the bowl and refrigerate the dough for 30 minutes to firm up.
  9. Meanwhile, roll the reserved 5 oz of cold butter between two sheets of waxed paper into an 8x7 inch rectangle.
  10. Return the butter packet to the refrigerator and chill for at least 1 hour.
  11. On a lightly floured surface, roll the chilled dough into a 10x10.5 inch rectangle.
  12. Place the chilled butter packet over the center third of the dough.
  13. Fold the unbuttered third over the center, then fold the remaining third on top to enclose the butter.
  14. Seal the edges gently and refrigerate the dough for 20 to 30 minutes.
  15. Rotate the dough 90 degrees and roll it out again into a 10x10.5 inch rectangle.
  16. Fold the dough into thirds again (a letter fold).
  17. Wrap the dough and refrigerate for another 20 to 30 minutes.
  18. Repeat the rolling and folding process two more times, chilling for 20 to 30 minutes between each fold.
  19. After the final fold, wrap the dough tightly and chill in the refrigerator for several hours or overnight.
  20. Roll the chilled dough out into a large rectangle, approximately 1/4 inch thick.
  21. Cut the dough crosswise into three strips.
  22. Cut each strip into three equal sections.
  23. Cut each section diagonally to create two triangles.
  24. Starting from the wide base of each triangle, roll loosely towards the point.
  25. Curve the ends under to form a crescent shape.
  26. Place the croissants seam-side down on a greased baking sheet, spacing them apart.
  27. Lightly spray the tops with water to prevent skin formation during proofing.
  28. Proof in a warm place (approx. 90F) for 30 to 50 minutes, or until nearly doubled in size.
  29. Preheat the oven to 375F (191C).
  30. Brush the proofed croissants generously with beaten egg.
  31. Bake for 10 to 15 minutes, or until deep golden brown.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 548.5kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 2.1g11%
Cholesterol 8.2mg3%
Sodium 4920.4mg206%
Total Carbohydrate 110.5g37%
Dietary Fiber 3.4g14%
Sugars 6.3g
Protein 18.1g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: croissants, pastry, laminated dough, buttery, flaky, breakfast, brunch, bread machine, french pastry, homemade, yeast, baking, weekend breakfast, pastry dough, golden brown, airry, tender, rich, indulgent, classic
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