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Tuscan Baker's Croissants
Tuscan Baker's Croissants
Author:
Estevan Vedovelli

Yield:

 Croissants

Times:

Prep time: 37 minutes; Rest time: 15 hours and 50 minutes; Cook time: 20 minutes; Total time: 16 hours and 47 minutes

What to expect...

Ease:

Perfect for: Breakfast, Snack, Happy hour.

  • Preparation method
  • Total time: 16 hours and 47 minutes
  • 1. Mix all the ingredients, except the butter, in a bowl, or in a bread maker;
    Wheat Flour (195 Grams) Water (50 Grams) Milk (50 Grams) Sugar (22 Grams) Dry Yeast (7 Grams) Salt (4 Grams)
    Prep time: 3 minutes; Total time: 3 minutes
  • 2. Knead the ingredients until you have a uniform, non-sticky dough;
    Prep time: 10 minutes; Total time: 10 minutes
  • 3. Roll the dough into a ball and wrap it loosely in plastic wrap to allow it to rise. Then refrigerate the dough wrap for about 12 hours;
    Prep time: 2 minutes; Rest time: 12 hours; Total time: 12 hours and 2 minutes
  • 4. Place the butter between two sheets of parchment paper and knead it into a rectangle about 1 cm thick. Place the butter inside the paper in the fridge as well;
    Butter (100 Grams)
    Prep time: 3 minutes; Total time: 3 minutes
  • 5. Knead the wrapper with the dough to remove the air from the dough, and put the wrapper in the freezer for 20 minutes to firm up the dough;
    Prep time: 1 minute; Rest time: 20 minutes; Total time: 21 minutes
  • 6. Roll out the dough to twice the size of the butter, then wrap the butter in the dough;
    Prep time: 1 minute; Total time: 1 minute
  • 7. Quickly, so that the dough doesn't absorb the butter, roll it out again to 1 cm;
    Prep time: 1 minute; Total time: 1 minute
  • 8. Make a simple fold and place in the fridge for 30 minutes;
    Prep time: 1 minute; Rest time: 30 minutes; Total time: 31 minutes
  • 9. Roll it out again to 1cm, make a double fold and put it in the fridge for another 30 minutes;
    Prep time: 1 minute; Rest time: 30 minutes; Total time: 31 minutes
  • 10. Roll out the dough into a rectangle measuring 30cm x 20cm and 5mm thick;
    Prep time: 2 minutes; Total time: 2 minutes
  • 11. Cut into 7.5cm X 20cm triangles, and roll up from the side with 7cm to the tip. Stretch the dough a little before rolling, and roll tightly to create tension in the dough;
    Prep time: 10 minutes; Total time: 10 minutes
  • 12. Place on baking paper or silicone and leave to rise in the oven for 2.5 hours;
    Rest time: 2 hours and 30 minutes; Total time: 2 hours and 30 minutes
  • 13. Beat half an egg and brush over the croissants.
    Eggs (1/2 Units)
    Prep time: 2 minutes; Total time: 2 minutes
  • 14. Bake at 180ºC for 20 minutes or until golden brown.
    Cook time: 20 minutes; Total time: 20 minutes
    Temperature: 180
    ºF
  • 15. Let it cool and eat your croissants!

Created on 04/18/2020.
Last updated on 08/23/2025.

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