Croissants dough. Shape the croissants: Remove the dough from the refrigerator. Croissant dough (pâte à croissants or pâte levée feuilletée) is made by repeatedly rolling and folding a leavened puff pastry dough that contains lots of chilled butter. Croissant dough gets its many layers as a result of "laminating" the dough.
It's similar to puff pastry only it contains yeast. That means you have two layers of slightly sweet dough with a layer of butter in between. The difference between Classic Croissants and Sourdough Croissants is the use of the natural yeast in the starter to rise the dough. (You can use a smidge of commercial yeast to help you out, more on. You can cook Croissants dough using 8 ingredients and 22 steps. Here is how you cook it.
Ingredients of Croissants dough
- Prepare 400 gms of all purpose flour.
- You need 200 gms of pastry margarine.
- You need 50 gms of sugar.
- Prepare 20 gms of margarine/butter.
- Prepare 10 gms of yeast.
- It’s 1 tsp of salt.
- It’s 1 cup of warm milk + water.
- It’s 1 of egg for egg washing.
A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. So how to make croissant dough? This dough is laminated: this means that it is made of a kneaded détrempe (basically flour, water and yeast plus sugar, salt and milk powder).
Croissants dough step by step
- Assemble and weigh all your ingredients and equipments..
- In a bowl, sieve your flour and add 20 gms butter / margarine, add sugar, yeast and salt..
- Rub in all the above ingredients till all incorporate..
- Make a well in the centre and add some warm water milk mixture. Pour little by bittle as you mix gently..
- Transfer the dough to a floured surface n continue kneading making a good soft fine dough..
- Once done, cover your dough using a clean cloth for 20- 30mins..
- From there, after 30 mins, get out your dough and make some opening..
- In that opening, put inn your pastry margarine..
- Then cover your pastry margarine with the dough completely..
- Using your hands or rolling pin, press down your dough for margarine to bond with the dough..
- Make your first single turn. Cover it with a cling foil and let it rest in the chiller for 30 mins..
- Start rolling your dough in a rectangle shape..
- After 30 mins, remove it and repeat the single turns twice, making it rest after each turn..
- Lastly make a double turn and roll out your dough in readiness for the croissants. Note: I did 3 single turns and 1 double turn. If possible, you can more that that for more layers making sure you chill it for 30 mins after each turn for better results..
- Roll out your dough and make a nice rectangle shape. If big, feel free to divide it by half as shown n make some almost small triangle shapes..
- Cut out all of them..
- Make some insertion / a small cut at the top..
- Start hand rolling from the top where the cuts are making some nice croissants shapes as shown below in steps No 19..
- Roll all of them as u set them aside..
- Arrange them in a baking tray, Cover n let them rest for 30 mins for them to kinda double in size..
- Egg wash them ready to be baked. Bake at 180 degrees for 20-30 mins..
- Photo of them baked loading…..
Take the dough out of the fridge and on a lightly. Traditional croissant dough is a fun, but a time consuming process. It's something everyone should try at some point, but it certainly does not fit into our definition of an easy recipe. When it doubles, use it in the final croissants dough. The croissant is the most celebrated member of the family of butter- and sugar-enriched, yeasted They obtain their signature flaky texture through lamination, the process of coating a dough with fat.