Baking| Fresh, Fluffy, French … Croissants with the Daring Bakers

Instructions

1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only.
9. Thermomix: Place all ingrdeints in TM bowl and run on speed 6 for 7 seconds, then knead for 1 minute}
10. Place the dough back in the bowl, and place the bowl in the plastic bag
11. Leave the bowl until the dough has tripled in size.
12. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
13. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge
16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, it’s time to incorporate the butter
18. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
19. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
20. Spread the dough using your hands into a rectangle about 14 by 8 inches.
21. Place the butter on the top half of the dough rectangle, and fold the top third of the dough down, and the bottom third of the dough up.
22. Turn the dough package 90 degrees, so that the top flap is to your right. {If the weather is warm, CHILL}
23. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches, and again, fold the top third down and the bottom third up.
24. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.
25. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
26. Tap the dough with the rolling pin, to deflate it a little
27. Let the dough rest for 8 to 10 minutes {Not a good idea if it is hot weather}
28. Roll the dough package out till it is 14 by 8 inches, fold in three, as before. Turn 90 degrees, and roll out again to 14 by 8 inches. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours {or overnight, with something heavy on top to stop it from rising}
29. It’s now time to cut the dough and shape the croissants
30. First, lightly butter your baking sheet so that it is ready.Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter.
31. Roll the dough out into a 20 by 5 inch rectangle
32. Cut the dough into two rectangles
33. Place one of the rectangles in the fridge, to keep the butter cold
34. Roll the second rectangle out until it is 15 by 5 inches and cut into 3 squares
35. Place two of the squares in the fridge
36. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square, and cut diagonally into two triangles.
37. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles.
38. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape. Place the unbaked croissant on the baking sheet. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
39. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour.
40. Preheat the oven to very hot 240°C.
41. Mix the egg with a teaspoon of water.
42. Spread the egg wash across the tops of the croissants.
43. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
44. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.