ID: 8d84fd16...
Achieve beautifully flaky, buttery croissants completely by hand with this minimal equipment, no-knead recipe. It requires focus and patience over 2-3 days, resulting in a glossy crispy exterior and a soft, rich interior.
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Prepare and rest the dough overnight, performing turns. → Prepare butter barrage and laminate into the dough with rolling and folding (book fold, letter fold). → Rest dough in the fridge between folds to relax gluten and keep butter cold. → Perform final roll, mark, and cut dough into triangles. → Shape triangles into croissants, proof until doubled in size, brush with egg wash, and bake.
Prepare and rest the dough overnight, performing turns. → Prepare butter barrage and laminate into the dough with rolling and folding (book fold, letter fold). → Rest dough in the fridge between folds to relax gluten and keep butter cold. → Perform final roll, mark, and cut dough into triangles. → Shape triangles into croissants, proof until doubled in size, brush with egg wash, and bake.
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Use grams for accurate measurements, consider getting a kitchen scale.
Opt for high-quality European-style butter with a higher butterfat percentage for better layers.
Dough needs long resting times in the fridge to relax gluten and keep butter firm.
When rolling, apply even pressure and avoid rocking back and forth to ensure butter is evenly distributed.
If the dough resists while rolling, rewrap it and let it rest in the fridge for 25-30 minutes.
During shaping, gently elongate the triangles and roll tightly, making sure to tuck the tails underneath to prevent unrolling during baking.
Proofing temperature is crucial; do not exceed 80°F to prevent butter from leaking.
Be very gentle when brushing with egg wash after proofing, as the croissants are fragile.
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