20 Minute Croissant Dough

By susanwadle

Ingredients

• 60 ml milk, body temperature
• 65 ml water, body temperature
• 125 g plain flour
• 125 g strong bread flour
• 6 grams dry active yeast
• 30 g caster sugar
• 1/2 tsp salt
• 150 g unsalted butter, diced and chilled

Details

Servings 8
Adapted from theboywhobakes.co.uk

Preparation

Step 1

Place the milk, water and yeast into a medium bowl and mix to combine, set aside. Place the flours, sugar and salt into the bowl of a food processor and pulse to combine. Add the butter pieces and pulse until the butter is in small pieces. This is the important stage, you are not making a bread or a pastry so don’t over-process the mixture you need to see chunks of butter, around 1cm in size.

Tip the mixture from the processor onto the liquid ingredients. Using a spatula or bread scraper gently fold the dry goods into the liquid, trying to moisten everything without making the butter any smaller. Once the liquid is roughly combined, tip the mixture out onto the work surface and lightly knead together to form a ball of dough. Place the dough back into the bowl and cover with clingfilm and pop in the fridge for a few hours. This first stage should only take 10 minutes.

After allowing the dough to rest for a few hours place it on a well floured worksurface. Roll the dough out into a roughly 20cm x 40cm rectangle. Fold the dough in thirds, like a business letter brushing off any excess flour, this is the first turn. Turn the dough through 90° so that the folds are facing you. Repeat the rolling and folding process two more times, giving the dough a total of three turns. Wrap the dough in clingfilm and refrigerate overnight before using.

If you want to use the dough to make croissants roll the dough into a roughly 25cm x40cm rectangle and cut out triangles 8cm wide at the base at 30cm from tip to base. Roll the dough from the wide end into a classic shaped croissant. Place the croissants onto a parchment lined baking tray and cover with a piece of clingfilm.  Allow to proof at room temperature  until doubled in size. Brush the croissants with egg wash and bake at 180C for 20-25 minutes.