Always wanted to impress your friends and family with buttery, flaky, homemade croissants? Well, today’s your lucky day. Here’s how you do it.
See recipe on Sourdough croissants here.
- Step 1: Roll out the butter in between two sheets of plastic wrap (6″x6″).
- Step 2: Roll out the dough to a square (12″x12″), and place the butter on top of the dough.
- Step 3: Fold the dough over the butter and pinch the seems together, sealing in the butter.
- Step 4: Roll out the dough to a rectangle (9″x19″).
- Step 5: Fold the dough in thirds. Start by fold the right wing over the middle.
- Step 6: Then fold the left wing on top of the right.
- Step 7: So that it looks like this.
- Step 8: Wrap the three-folded dough in plastic wrap and let it rest in the fridge 1 hour. Then repeat step 4-7 three times. Let the dough rest, covered in plastic wrap, in between each repetition.
- Step 9: Take out the dough and roll it out to a 9″x19″ rectangle. Cut the dough in rectangles, about 4″ wide and 9″ tall. Let the pieces rest in the fridge 1 hour.
- Step 10: Take out the rectangles from the fridge and roll up the croissants. You now have three choices. Either let them rise for 2-3 hours before you bake them; keep them in the fridge to bake them within 12 hours, or freeze them to save them for later.