Spring 2022

If you’ve ever sighed over a photo of croissants and
wished you could make them at home – then read on…
A Makes 12–15 (1¼ lb./600 g dough)
Active time: 1 hour
Chilling time: 4–5 hours (preferably
overnight)
Rising time: 4 hours
Cooking time: 15 minutes
Storage: Up to 2 months in the
freezer in a sealed bag
(see Chef’s Notes)
EQUIPMENT
Instant-read thermometer
Stand mixer fitted with the dough hook
2 silicone baking mats (or parchment paper)
Rimmed baking sheet lined with parchment
paper
INGREDIENTS
Water dough
1⁄3 oz. (10 g) fresh yeast (see Chef’s Notes)
1 tbsp (15 ml) lukewarm water
2 tbsp (25 g) sugar
1½ tsp (7 g) fine salt
1 tbsp (20 g) butter
¼ cup (60 ml) water
¼ cup (60 ml) whole milk +
1 tbsp for the sugar and salt
2 cups (9 oz./250 g) bread flour
For laminating
1 stick + 1 tbsp (4½ oz./130 g) butter, at room
temperature
1 egg, lightly beaten
METHOD
1. To prepare the water dough, dissolve the
yeast in the lukewarm water in a small
bowl. In a separate bowl, stir the sugar
and salt into the 1 tbsp milk until dissolved.
2. Heat the 1 tbsp (20 g) butter in a small
saucepan with the water and milk,
until the butter has melted and the
temperature reaches 86°F (30°C).
3. Sift the flour into the bowl of the stand
mixer. Beat in the sugar/salt/milk mixture
on low speed, then the warm butter/milk
mixture. Finally, mix in the dissolved yeast.
4. Continue kneading until the dough is
smooth, comes away from the sides of the
bowl, and is just warm to the touch (about
1 minute).
5. Cover the bowl with plastic wrap and
let the dough rise at room temperature,
ideally around 77°F/25°C, until doubled
in volume (about 1 hour).
6. Dust a shallow baking dish with flour
and press out the dough over the base.
Cover with plastic wrap and refrigerate
for 2–3 hours.
7. To laminate the dough, remove the butter
from the refrigerator about 30 minutes
ahead, so it will be easier to work with.
Place between the two silicone baking
mats or two sheets of parchment paper,
then beat with a rolling pin to make the
butter as malleable as the dough. Cut into
2 equal pieces, wrap 1 piece, and return it
to the refrigerator.
8. On a lightly floured surface, roll the
dough into a rectangle three times as
long as it is wide.
9. Cut the butter into small pieces. Dot
these evenly over the bottom two-thirds
of the dough: the butter should be slightly
softer than the dough at this point. Fold
the top third of the dough down over the
butter and the bottom third up. Give the
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