After posting my first Best Croissant Recipe, I saw that there was some interest in having the recipe itself! I tell you it’s quite easy, you don’t need to have a lot of knowledge and experience in baking, but what you need is patience! It will take you about 1,5 days to make the croissants. But you know what, the longer you wait, the tastier your croissants will be!
The recipe is taken from Paul Hollywood’s How to Bake.
You will need:
500 g strong white bread flour
10 g salt (though I found it a lot, so I use 7-8 g)
80 g caster sugar (more if you want your croissants sweeter, 100 g)
10 g instant yeast
300 ml cool water
300 g chilled unsalted butter of good quality (I used salted butter, which turned out well)
1 egg to glaze
- Put the flour into the bowl, add the salt and sugar to one side and the yeast to the other (not to mix them together, which will slow down the yeast’s job).
- Add the water and mix on slow speed for 2 minutes and on a medium speed for 6 minutes.
- Put the dough on a lightly floured surface and shape it into a ball. Dust with flour, put into a clean plastic bag (or plastic film) and chill in the fridge for one hour.
- After one hour, roll the dough out into a rectangle on a lightly floured surface. The dough should be about 60 x 20 cm and about 1 cm thick.
- On a separate surface, flatten the butter to a rectangle, about 40 x 19 cm (use a rolling pin). The butter shouldn’t be too soft, but quite chill, from the fridge.
- Put the butter on the dough so that it covers the bottom two-thirds of the dough (if you visually divide the dough into three parts, the butter should be covering one of them, the bottom one, or in other words, the one closest to you). Make sure that it covers almost to the edges.
- Take the top part of the dough and fold it over one-third of the butter part (like you are folding it and covering only one of the three invisible parts of the dough part with the butter on).
- Gently cut off the exposed butter with a knife and put the butter on top of the dough you have just folded down.
- Fold the bottom half of the dough up, covering the butter part. Now no butter should be exposed. You should have two layers of butter and three of dough. Pinch the edges slightly to seal in the butter.
- Put the dough in a plastic bag and chill in the fridge for one hour.
- After one hour, take the dough out of the bag and put it on a lightly floured surface with the short end towards you. Roll the dough into a rectangle, about 60 x 20 cm.
- Fold up one-third of the dough (the bottom part). Then fold the top third down on top (like you are folding the dough in two).
- Put the dough into the plastic bag again and chill for one more hour. Repeat this stage two more times, putting the dough back into the fridge for an hour between the turns.
- After the third fold leave the dough in the fridge for at least 8 hours or overnight.
- When you are ready to have your perfect breakfast, after the dough has been in the fridge for at least 8 hours, line 2 baking trays with baking parchment.
- Put the dough onto a lightly floured surface ( a bit more flour than before – I found it difficult to take my croissants off the surface after rolling them) and roll out to a rectangle about 42 x 30 cm, about 7 mm thick.
- Divide the rectangle lengthways into two halves and cut triangles along the length of each half (12 cm wide at the base and and 15 cm high, use a pizza cutter). You should have 6 triangles from each strip.
- Hold down the wide base of the triangle and gently tug the opposite thin end to strech it a bit. Then starting at the wide end of the triangle, roll it up towards the narrow end, creating a croissant.
- Put the croissants on the prepared baking tarys, leaving space in between for them to expand (6 croissants one ach tray).
- Put each tray inside a clean plastic bag and leave them to rise at cool room temperature (18 – 24 C) for about 2 hours.
- Preheat your oven to 200 C.
- Lightly whisk the egg with a pinch of salt, then brush the top and sides of the croissants with the eggwash when they are ready to go into the oven.
- Bake the croissants for 15-20 minutes until golden brown (authentic Italian! not French, (it’s actually an Italian invention!) should be golden brown). Cool on a wire rack. And enjoy!
P.S. You can all the time put some chocolate or frangipane inside the croissants before roling them.
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