Deandra Miller


Just like the frenchies

pinch tips: How to Knead Dough




12 oz
butter room temp
1 large
egg beaten w/ 2 tbsp water
17 1/2 oz
1/2 oz
active dry yeast
3 oz
1/2 oz
10 1/2 oz
warm milk
extra flour

Directions Step-By-Step

In a stand mixer make the dough, mix together the flour, yeast, salt, sugar, milk, with the hook attachment on low for about 8-10 mins until smooth and elastic.
Dust dough and large bowl with flour. Remove dough from mixer forming a ball and placing in bowl and cover to let rise until double in size, roughly 1.5-2hrs.
Prepare the butter:
Place cling wrap on work surface. Place butter on top and cover with another sheet of cling wrap. flatten butter with hands then roll into a rectangle of about 8x10 and place in fridge to chill.
Roll out the dough:
Sprinkle dough with flour and punch out air pockets with knuckles. place onto floured work surface dust with flour and roll out to large rectangle and keep moving dough around in the flour so it doesn't stick placing more flour on work surface if needed.
Fold in the butter:
Unwrap chilled butter and place onto dough. Fold dough around butter to enclose completely. Roll dough into another long rectangle. fold dough into thirds brushing off excess flour, wrap in cling film, place in fridge for 25-30 min.
Turn the dough:
Flour surface. Unwrap dough, place on work surface, dust and roll out into another long rectangle. Fold, brush, wrap and refrigerate for another 30 mins, then repeat this step one more time and refrigerate overnight.
Shape the croissants:
Cut unwrapped dough in half. Dust and roll into rectangle until dough is .25" in thickness. Trim edges and cut into triangles then roll tightly. Place rolled croissants on a cookie sheet and cover to allow them to rise double in size.
Preheat to 375. Gently brush the tops with the egg wash. Place in oven and bake approximately 15 mins. or when a deep golden brown.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: French