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Perfect Saturday Baking Day Croissant Dough Recipe with 5 Easy Lamination Folds

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This croissant dough recipe features five easy lamination folds to create flaky, buttery layers perfect for a cozy Saturday baking ritual. It balances simplicity with professional results, ideal for beginners and seasoned bakers alike.

Ingredients

  • All-purpose flour (500g / 4 cups)
  • Granulated sugar (50g / 1/4 cup)
  • Salt (10g / 2 tsp)
  • Active dry yeast (7g / 2 1/4 tsp)
  • Whole milk, warm (250ml / 1 cup)
  • Unsalted European-style butter, very cold (280g / 1 1/4 cups)
  • Cold water (60ml / 1/4 cup)
  • Egg wash (1 large egg + 1 tbsp water), beaten (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (about 110°F / 43°C) with the active dry yeast and a pinch of sugar. Let it sit for 5-7 minutes until foamy.
  2. Make the dough: In a large bowl, whisk together the all-purpose flour, sugar, and salt. Add the yeast mixture and cold water. Mix until a rough dough forms. Knead by hand on a lightly floured surface for about 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6-7 minutes. The dough should be slightly tacky but not sticky.
  3. First chill: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
  4. Prepare the butter block: Place the cold unsalted butter between two sheets of parchment paper. Using a rolling pin, gently pound and roll the butter to form a 7×7 inch (18×18 cm) square, about 1/2 inch (1.25 cm) thick. Keep chilled but pliable.
  5. Laminate the dough (first fold): Remove dough from fridge and roll out on a floured surface into a 12×12 inch (30×30 cm) square. Place the butter block diagonally in the center. Fold the corners of the dough over the butter to enclose it completely, pinching edges to seal.
  6. Roll and fold – first lamination: Roll the dough into a 20×10 inch (50×25 cm) rectangle, keeping even pressure. Fold the dough into thirds like a letter (single fold). Wrap in plastic wrap and chill for 30 minutes.
  7. Repeat folds: Repeat rolling and folding four more times, chilling the dough for 30 minutes between each fold. Keep dough cold but not frozen.
  8. Shape and proof: After the last fold, roll dough out to about 1/4 inch (6 mm) thickness. Cut into triangles for classic croissants or rectangles for other pastries. Let shaped dough proof at room temperature for 1.5-2 hours until visibly puffed and slightly jiggly.
  9. Bake: Preheat oven to 400°F (200°C). Brush croissants with egg wash for a glossy finish. Bake for 15-20 minutes until golden brown and crisp.

Notes

Keep dough and butter cold but pliable to avoid butter leaking. Use a light touch with flour to prevent drying out dough. Chill dough for 30 minutes between folds to relax gluten and maintain layers. Brush egg wash just before baking to avoid soggy spots. Patience and practice improve results.

Nutrition

Keywords: croissant dough, lamination folds, flaky croissants, buttery pastry, weekend baking, homemade croissants, French pastry

Find it online: https://fuzzyforker.com/perfect-saturday-baking-day-croissant-dough-recipe-with-5-easy-lamination-folds/