Quick Flaky Croissant Dough Recipe

In a large mixing bowl, combine the 500 grams of flour, 22 grams of fresh yeast, 10 grams of salt, 40 grams of powdered sugar, 10 grams of honey, and 30 grams of unsalted butter.

In a separate bowl, mix 100 grams of milk with 140 grams of water. Warm the liquid until it is just warm to the touch, then gradually pour it into the flour mixture.

Mix the ingredients until they begin to combine. Then, knead the dough on a lightly floured surface for approximately 10 to 15 minutes until it becomes elastic and smooth.

Transfer the dough to a lightly oiled bowl and cover it with a damp cloth. Allow it to rise in a warm place for about 30 to 40 minutes or until doubled in size.

Once risen, divide the dough into 16 equal pieces. Roll each piece into a thin sheet, then spread a mixture of 20 grams of flour and 250 grams of unsalted butter between each layer. Stack them on top of each other, ensuring the last layer is not brushed with butter.

Wrap the layered dough in plastic wrap and place it in the freezer for 2 to 3 hours. This chilling step is crucial for achieving flaky layers in your croissants.

After chilling, take the dough out and roll it into a thickness of approximately 5 mm. Cut the rolled dough into triangles to form your croissants. Be sure to roll each triangle from the base to the tip to form a crescent shape.

Place the shaped croissants in a warm environment to proof. Ideally, this should be done in a lightly warmed oven with a bowl of hot water, allowing them to rise until they are about twice their original size, which may take about 1 to 1.5 hours.

Before baking, brush the croissants with an egg wash made from 1 egg mixed with a splash of milk. Bake them in a preheated oven at 170°C (340°F) for about 15 to 20 minutes, or until golden brown. Make sure not to bake more than 6 to 8 at a time on a baking sheet to allow for proper expansion.