This recipe is inspired by Sarah Kieffer’s Cheater Croissant Dough, and it is definitely a game changer. It can be used to make other breakfast treats, like danish, cruffins and morning buns (just to mention a few). I purchased Sarah’s book 100 Morning Treats, and I couldn’t wait to make these gems.
The first time I split the dough and used one half to make cherry cheese danish….OH MY YUM!!!
I think croissant dough is very difficult to make. This dough doesn’t take two days to make, and the end results are very satisfying.
I made some this weekend for Thanksgiving. I made them to the point of rolling and shaping them, and then I put them them in the freezer on a lined sheet pan. Once they froze I put them in a ziploc bag.
- 1½ cups (350 grams) warm water (100 to 110°F)
- 4 teaspoons (16 grams) active dry yeast
- 4 cups (500 grams) all-purpose flour, plus more for dusting
- 1/3 cup (67 grams) granulated sugar, divided
- 2 teaspoons (12 grams) kosher salt
- 2 tablespoons (27 grams) unsalted butter, melted
- 1½ cups (339 grams) unsalted European butter (preferably 82 percent butterfat), room temperature (65-68℉) and pliable.
- 1 tablespoon (9 grams) all-purpose flour
10. Remove the dough from the freezer and repeat the letter fold again, making sure the seam is facing to the right. Roll the dough again into a rectangle, about 8″ by 16″. Repeat the steps for one letter fold. Gently compress the dough with the rolling pin and, depending on the recipe you are using, keep the dough in one piece or cut the dough into two equal portions. If using the dough immediately, place the piece being used in the freezer for 6 minutes to chill, then proceed with the recipe. Otherwise, wrap the dough in plastic wrap, place it in a freezer safe bag, and freeze for up to 2 weeks. The dough can be removed from the freezer the night before using and placed in the refrigerator to thaw.
Rolling, Cutting and Shaping Croissants:
Line a sheet pan with parchment paper. Place a generous amount of flour on your work surface. Roll the dough into a 10″ x 15″ rectangle. Trim the dough so the edges are straight and the long sides measure 14″.
Using a ruler, mark along the bottom of the dough every 3½ inches (do this on both sides of the dough). Cut long triangles measuring 10″ long and 3½” wide at the end.
Hold the base of the triangle, gently stretch until the triangle is 12″ long. Roll up the dough from the wide end to the tip. Put the rolled croissant on the prepared pan with the pointy end tucked under. If it’s on the top, it can pop up while baking. Repeat this process with the remaing triangles.
Space the croissants evenly on the sheet pan. They are going to puffup quite a bit as they rise and bake.
Cover the croissants loosely with plastic wrap. Let them rise for 2-2½ hours or until they are doubled in size and puffed up.
Position the oven rack in the middle of the oven. Preheat oven to 375℉.
Remove the plastic wrap and gently brush the croissants with an egg wash. Bake the croissants until they are a deep gollden brown and the layers don’t look underbaked (around 25-30 minutes). Transfer the croissants to a wire rack to cool completely.
Croissants are best eaten the same day they are made. Enjoy!
I hope you make these satisfying croissants, and if you do, tag me on Instagram @goodeatsbymimi. I’d love to hear from you and see your photos!