Super Soft Croissants – Perfect Homemade Delight

Growing up, my grandmother’s kitchen was a place of magic. The aroma of freshly baked goods always filled the air, and her super soft croissants were a family favorite. I cherished those mornings when we’d gather around the table, eagerly awaiting her latest creations. Her croissants were not just pastries; they were a testament to the love and care she put into every fold of dough.

Every bite was a revelation, soft and buttery with a delicate flakiness that melted in your mouth. My grandmother knew the art of transforming simple ingredients into something extraordinary, and those croissants were a perfect example. Over the years, I’ve carried on her tradition, relishing the process of creating these delicious treats from scratch.

I’ve always believed that food is about connection, and making these croissants has become a way to share a piece of my grandmother’s legacy with my family and friends. The joy of seeing their faces light up at the first taste is priceless. Through GrandMmaDelights, I aim to inspire others to find that same joy in cooking, encouraging everyone to bring people together through the magic of home-cooked meals.

Now, let’s dive into the world of super soft croissants and discover how to make these delightful pastries that promise to elevate any breakfast or brunch spread.

Super Soft Croissants

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• Author: Emma
• Total Time: 60 minutes
• Yield: 6–8 servings 1x

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Description

Discover the secret to making super soft croissants with our step-by-step guide. Perfect your baking skills and enjoy flaky, buttery layers every time you bake.

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Ingredients

Scale 1x2x3x

• 2 1/4 teaspoon (11 ml) s (1 packet) instant yeast (active dry yeast also works)
• 1/2 cup (120 ml) water, room temperature
• 3 1/2 cup (840 ml) s all-purpose flour
• 1/3 cup (80 ml) granulated sugar
• 2 teaspoon (10 ml) s salt
• 1 cup (240 ml) whole milk (I have also used 2% milk)
• 1 large egg, beaten (used to brush the croissants)
• 1 1/2 cup (360 ml) s (3 sticks) unsalted butter, cut into cubes (slightly cool, not completely at room temp)
• 2 tablespoon (30 ml) s all-purpose flour

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Instructions

1. Review the entire recipe before starting, as it includes numerous steps and tips to guide you.
2. Take the milk and butter out of the fridge. Cut the butter into tablespoon-sized pieces and set them aside.
3. Lightly coat a large bowl with cooking spray to use for the dough’s rising process.
4. Put the flour into the stand mixer’s bowl. Add sugar and salt to one side of the bowl and mix the dry ingredients using a whisk or an unattached dough hook.
5. For instant yeast, add it to the opposite side of the bowl from the salt and stir to combine. For active dry yeast, sprinkle it over the room-temperature water in a measuring cup and let it become foamy for 3 to 5 minutes, then add it with the milk.
6. Pour the water and milk over the flour mixture, mixing at a medium-high speed until smooth and non-sticky, about 8 to 10 minutes. Adjust with more flour or water if needed.
7. Take the dough out of the mixer and gently form it into a ball. Let it rest in the prepared bowl covered with plastic wrap in a warm place for at least 30 minutes.
8. Clean the mixer’s bowl lightly, then beat the butter cubes and extra flour with the paddle attachment until smooth and creamy, without overmixing.
9. Place the butter on a large piece of plastic wrap and shape it into a 6×6-inch square using the wrap to avoid melting the butter. Chill it while the dough is rising.
10. Once the dough has risen, transfer it to a well-floured surface, sprinkle lightly with flour, and roll into a 10×10-inch square. Brush off excess flour.
11. Retrieve the chilled butter, place it in the center of the dough diagonally, and fold the dough corners over the butter, sealing the edges.
12. Refrigerate the dough on a baking sheet or plate covered with plastic wrap for 60 minutes.
13. On a floured surface, roll the dough into a 16×8-inch rectangle, brushing off excess flour. Fold it into thirds, like a letter, and refrigerate again for another hour.
14. Repeat the rolling and folding process twice more, for a total of three turns, always facing the long side towards you. Wrap and chill the dough overnight.
15. Remove the dough from the plastic, place it on a floured surface, cut it in half, and return one half to the fridge.
16. Line two baking sheets with parchment paper.
17. Roll the dough into a 13×10-inch rectangle, trimming edges straight to cut 4×9-inch triangles.
18. Use a pizza cutter or sharp knife to cut the triangles using notches for guidance, as described in the notes.
19. Roll each triangle from the wide end to the point, ensuring a natural, not forced, roll.
20. Repeat the rolling and shaping with the second dough half.
21. If freezing, do so before the final rise. Thaw overnight in the fridge and allow them to come to room temperature for an hour before baking.
22. Place the shaped croissants on prepared sheets, point side down, cover with a proofing bag, and let rise in a warm area until doubled in size, about 60 to 90 minutes.
23. Preheat the oven to 375°F (or 350°F for convection ovens) and position the rack in the center.
24. Coat the croissants with beaten egg and bake for 20 minutes, turning the pans halfway, until golden brown. Cool on a wire rack.
25. Bake one sheet at a time unless your oven can fit both. Wait to egg wash the second batch until baking.

Notes

• Make sure the unsalted butter is cool yet flexible to preserve layers while folding.
• Keep yeast away from salt initially to ensure proper activation and rising.
• Use milk and water at room temperature to activate yeast for improved dough texture.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Française

Nutrition

• Calories: 300
• Fat: 12g
• Protein: 20g

Keywords: instant yeast croissants, homemade croissant dough, flaky buttery croissants, butter layering technique, proofing dough tips, golden baked croissants

Mastering the Art of Super Soft Croissants

Fundamentals

Creating super soft croissants requires a deep understanding of the ingredients and the processes involved. The key components include all-purpose flour, instant yeast, whole milk, and unsalted butter. These ingredients come together to form a dough that is both tender and pliable, essential for achieving that classic croissant texture.

Understanding the role of each ingredient is crucial. Flour provides structure, while yeast gives rise and lightness. Milk adds richness, and butter contributes to the croissant’s signature flakiness. By carefully balancing these elements, you set the foundation for perfect croissants.

Preparation/Setup

Before diving into the dough-making process, gather all the necessary ingredients and tools. Ensure your butter is slightly cool, not completely at room temperature, to maintain its integrity during laminating. Lightly coat a large bowl with cooking spray, ready to accommodate the dough as it rises.

Begin by combining the dry ingredients in a stand mixer, keeping the yeast and salt separate until ready to mix. For active dry yeast, activate it by letting it foam in water before combining. This step ensures a consistent rise, crucial for achieving the super soft texture we aim for.

Perfecting the Super Soft Croissants

Technique

The technique of making croissants involves creating layers of dough and butter through a process called laminating. After the initial dough preparation, the dough rests while the butter is shaped and chilled into a square. This butter block is then enveloped in the dough, ready for the crucial folding stages.

Roll the dough into a rectangle, fold it into thirds, and chill. Repeat this process twice more, allowing the dough to rest and develop layers each time. These layers are what give croissants their flaky texture, essential for achieving the super soft quality.

Tips/Tricks

Patience is key when making croissants. Allowing the dough to rest adequately between folds helps maintain its elasticity and ensures even butter distribution. Keep your work surface lightly floured to prevent sticking, but avoid using too much flour, which can toughen the dough.

For an even rise, let the shaped croissants proof until doubled in size before baking. This final rise is crucial for achieving that light, airy texture. For more delicious baking experiences, explore our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels.

Achieving Perfection with Super Soft Croissants

Perfecting Results

To perfect your super soft croissants, focus on consistency in size and shape. Use a pizza cutter for even cutting, ensuring each triangle is uniform. This uniformity contributes to even baking and a visually appealing final product.

Ensure your oven is preheated to the correct temperature before baking. A consistent heat allows the croissants to puff up beautifully, resulting in a golden-brown crust. Rotate the baking sheets halfway through to ensure even cooking.

Troubleshooting/Variations

If your croissants aren’t as soft as you’d like, consider adjusting your dough hydration. More water can make the dough softer, but be cautious not to overdo it. For variations, consider adding fillings like chocolate or almond paste, transforming your croissants into a delightful treat.

Experiment with different sizes for mini croissants or larger ones, depending on your preference. Remember, practice makes perfect, and each batch brings you closer to mastering the art of super soft croissants.

Serving and Enjoying Super Soft Croissants

Serving/Presentation

Present your super soft croissants on a beautiful platter, allowing their golden hue to shine. They pair wonderfully with a variety of spreads, such as butter, jam, or honey. For a savory twist, consider serving them with a cheese platter or alongside Bacon Cheeseburger Stuffed Tater Tot Cones.

These croissants are perfect for breakfast gatherings, brunches, or any occasion that calls for a touch of elegance. Their irresistible softness and buttery flavor make them a hit with guests, leaving everyone craving more.

Pairings/Storage

Pair your croissants with a steaming cup of coffee or a refreshing glass of orange juice. The balance between the buttery pastry and the beverage enhances the overall experience. Store any leftover croissants in an airtight container at room temperature for up to two days to maintain their freshness.

If you’re planning to save them for later, consider freezing them before the final rise. This way, you can enjoy fresh croissants anytime by simply thawing and baking. Explore more of our delightful recipes like the Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for more culinary inspiration.

Conclusion

Creating super soft croissants at home is a rewarding culinary adventure that brings joy and satisfaction. By mastering the techniques and understanding the importance of each step, you can achieve bakery-quality results right in your kitchen.

The beauty of croissants lies in their versatility, serving as a delightful addition to any meal. Whether you’re enjoying them fresh from the oven or sharing them with loved ones, the experience is always special.

With practice and patience, you can perfect the art of making super soft croissants, bringing a touch of elegance and flavor to your table. Embrace the process, and let the joy of baking fill your home with warmth and deliciousness.

FAQs – Super Soft Croissants