Sumbul’s Croissants

Name: Sumbul’s Croissants
Prep time: 240 min
Total time: 240 min
Yield: 12
Ingredients: 500.00 g protein flour; 130.00 g cold water; 120.00 g milk; 6.00 tbsp. sugar; 3.00 tsp. dry yeast; 2.00 tsp. salt; 3.00 tbsp. butter; 250.00 g european butter; 2.00 ea yolks; 2.00 tbsp. heavy cream; 1.00 pinch salt

240 mins prepServes 12

A detailed guide to making buttery, flaky croissants at home, with emphasis on gluten development and precise folding techniques.

12 servings

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Instructions

1. Combine flour, yeast, salt, and sugar in a bowl of a stand mixer. Add water and milk and start kneading.

2. Knead for 10 minutes to develop gluten. If the dough is warm, quickly freeze for 10-15 minutes, then chill in the fridge for 30 minutes.

3. Make a butter block and refrigerate for 20 minutes.

4. Perform a double fold: encase butter, seal edges, roll and fold as instructed. Freeze for 10 minutes, then refrigerate for 30 minutes.

5. Perform a single fold: roll and fold as instructed. Freeze for 10 minutes, then chill for 30 minutes.

6. Bring a pot of water to a boil, place in the oven for humidity for proofing.

7. Shape the croissants as instructed and let them rest in the fridge for 10 minutes if needed.

8. Transfer shaped croissants to a proofing tray, cover, and proof in the oven for 2-2 ½ hours.

9. Preheat oven to 375°F, egg glaze the croissants, and bake with convection.

10. Rotate trays halfway through baking. Cool on wire rack after baking.

Sumbul’s Croissants

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