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Croissants require time, patience, and a lot of rolling. However, just because this recipe is advanced doesn't mean that YOU have to be an advanced baker to try it. You can absolutely handle this recipe. ♥
Let’s get right into it. Making croissants is a labor of love. The long recipe directions and all these step-by-step photographs seem intimidating, but let me walk you through the basic process so you aren’t nervous.
The Process
make easy dough from butter, flour, sugar, salt, yeast, and milk
roll out dough into a large rectangle
make the butter layer (I have an easy trick for this!!!)
enclose the butter layer inside the dough
roll out the dough into another large rectangle, then fold it back together
roll out the dough again, fold it back together again
roll out the dough one more time, fold it back together
shape the croissants
bake
There’s resting time between most steps, which means most of the time is hands off. To help us develop all the layers, croissant dough needs to rest in the refrigerator often.
All that rolling out and folding back together? That’s called LAMINATING.
What is Laminated Dough?
Laminating dough is the process of folding butter into dough many times, which creates multiple alternating layers of butter and dough. When the laminated dough bakes, the butter melts and creates steam. This steam lifts the layers apart, leaving us with dozens of flaky airy buttery layers.
We’re going to laminate the dough 3 times, which will create 81 layers in our croissants. Yes, 81! Let me paint that picture for you.
🖤🖤🖤🖤🖤🖤
Start with dough, butter layer, dough = 3 layers
Roll it out and fold it into thirds = 9 layers
Roll that out and fold it into thirds = 27 layers
Roll that out one last time and fold it into thirds = 81 layers
So we’re only laminating the dough 3 times, but that gives us 81 layers. When the croissants are rolled up and shaped, that’s one 81 layer dough rolled up many times. So when you bite into a croissant, you’re literally biting into hundreds of layers.
Isn’t that SO COOL???
Let’s get right into it. Making croissants is a labor of love. The long recipe directions and all these step-by-step photographs seem intimidating, but let me walk you through the basic process so you aren’t nervous.
The Process
make easy dough from butter, flour, sugar, salt, yeast, and milk
roll out dough into a large rectangle
make the butter layer (I have an easy trick for this!!!)
enclose the butter layer inside the dough
roll out the dough into another large rectangle, then fold it back together
roll out the dough again, fold it back together again
roll out the dough one more time, fold it back together
shape the croissants
bake
There’s resting time between most steps, which means most of the time is hands off. To help us develop all the layers, croissant dough needs to rest in the refrigerator often.
All that rolling out and folding back together? That’s called LAMINATING.
What is Laminated Dough?
Laminating dough is the process of folding butter into dough many times, which creates multiple alternating layers of butter and dough. When the laminated dough bakes, the butter melts and creates steam. This steam lifts the layers apart, leaving us with dozens of flaky airy buttery layers.
We’re going to laminate the dough 3 times, which will create 81 layers in our croissants. Yes, 81! Let me paint that picture for you.
🖤🖤🖤🖤🖤🖤
Start with dough, butter layer, dough = 3 layers
Roll it out and fold it into thirds = 9 layers
Roll that out and fold it into thirds = 27 layers
Roll that out one last time and fold it into thirds = 81 layers
So we’re only laminating the dough 3 times, but that gives us 81 layers. When the croissants are rolled up and shaped, that’s one 81 layer dough rolled up many times. So when you bite into a croissant, you’re literally biting into hundreds of layers.
Isn’t that SO COOL???
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