Croissant Dough

also called pâte à croissant · pate a croissant · croissant dough · viennoiserie dough · yeasted laminated dough · yeasted puff pastry

The table

3 3/4 cups(500 g)bread flourmix to a smooth dough, chill overnightfold the dough round the block and roll it longfold in three, turn, chill 45 min — three timesrest 1 hour before it is cut
1 1/4 cups(300 mL)cold whole milk
1/4 cup(55 g)granulated sugar
2 1/4 tsp(7 g)instant yeast
2 tsp(11 g)table salt
3 Tbs(40 g)softened unsalted butter
1 1/8 cups(250 g)cold unsalted butterbeat the block to a square, chill 20 min
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1mix to a smooth dough, chill overnight

2beat the block to a square, chill 20 min

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 11 hr 45 min1 of 5 steps gives no time
Needs you
none given
If you get it wrong
Unforgiving — butter colder than the dough shatters into shards and warmer smears into it, and either way the layers are gone for good

  1. mix to a smooth dough, chill overnight

    10 hrwalk awayfrom the start

  2. beat the block to a square, chill 20 min

    20 minwalk away(we think)from the start

  3. fold the dough round the block and roll it long

    not timed10 hr in

  4. fold in three, turn, chill 45 min — three times

    45 minwalk away10 hr in

  5. rest 1 hour before it is cut

    1 hrwalk away10 hr 45 min in

You'll need refrigerator

Goes with

See how it is written
>> title: Croissant Dough
>> category: Pastry & Doughs
>> tags: pastry, laminated, yeast, butter, make-ahead
>> counters: Bakery
>> aka: pâte à croissant, pate a croissant, croissant dough, viennoiserie dough, yeasted laminated dough, yeasted puff pastry
>> pairs-with: croissant, pain-au-chocolat
>> servings: 12
>> time: 14 hr
>> slack: unforgiving — butter colder than the dough shatters into shards and warmer smears into it, and either way the layers are gone for good

>> step: mix to a smooth dough, chill overnight
Mix @bread flour{3 3/4%cup}(500 g), @cold whole milk{1 1/4%cup}(300 mL), @granulated sugar{1/4%cup}(55 g), @instant yeast{2 1/4%tsp}(7 g), @table salt{2%tsp}(11 g) and @softened unsalted butter{3%Tbs}(40 g) to a smooth dough, knead it four minutes only, flatten it into a rectangle and ~chill{10%hr} overnight.

>> step: beat the block to a square, chill 20 min
Beat @cold unsalted butter{1 1/8%cup}(250 g) between two sheets of paper into a 7-inch square, then ~firm{20%min} in the #refrigerator{}.

>> step: fold the dough round the block and roll it long
Roll @&(~2)chilled dough{} to a 10-by-14-inch rectangle, lay @&(~1)butter block{} on one half, fold the bare half over and pinch it shut, then roll it out to three times its width.

>> step: fold in three, turn, chill 45 min — three times
Fold @&(~1)parcel{} in three like a letter, turn it a quarter, roll it long again and ~chill{45%min} — three times in all.

>> step: rest 1 hour before it is cut
Rest @&(~1)laminated dough{}, wrapped, in the #refrigerator{} ~rest{1%hr} before it is cut.