BUTTERY FLAKY CROISSANTS

INGREDIENTS

  • 13 ounces bread flour
  • 5 ounces whole wheat
  • 1.8 ounces sugar
  • 0.6 ounces salt
  • 0.48 ounces dry milk powder
  • 3.5 ounces butter softened
  • 1/4 ounces dry yeast
  • 7.5 ounces cool water

INSTRUCTIONS

  • Begin by mixing the dry ingredients together in a mixing bowl of a stand mixer. Include the softened butter with this. Slowly pour water in the bowl while the mixer is going. Mix on medium-low speed until the dough forms and easily pulls away from the sides of the bowl. Form the dough into a rectangular shape, wrap in plastic then place in refrigerator for about 2 hours.
  • About 10 minutes before taking the dough out of the refrigerator place 1 cup (2 sticks) butter in freezer. Roll the dough out in a rectangular shape about 1/4″ thick. Roll the butter into a square half the size of the dough.
  • Arrange the butter on bottom half of the dough. Fold top half down and lightly press to seal around the edges. Turn the dough a quarter turn then roll into another rectangle 1/4″ thick. Fold in half then in half again. Wrap in plastic and chill for another hour.
  • Repeat the rolling and folding process again and chill for another hour.
  • After this chill time take out of the refrigerator and roll out into a large square about 1/8″ thick. Cut in half to create 2 large rectangles. At this time you can freeze half if you want to save it for a later time. Cut into rectangles about 2 1/2 inches wide at the base. Make a little cut in the middle of the base so it will spread out then begin rolling them up.
  • Let them proof until about double in volume. Preheat oven to 370 degrees. Brush with an egg wash of egg white and 1 tablespoon water. Bake about 12-15 minutes until golden brown.
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