Description
Foolproof cheater croissant dough brings French bakery magic home without complex techniques. Quick and simple layers of buttery pastry promise flaky, golden results that delight home bakers with minimal effort.
Ingredients
Scale
Flour and Dry Ingredients:
- 4 cups plus 1 tablespoon (577 g) all-purpose flour
- 2 teaspoons salt
- ¼ cup plus 1 tablespoon (65 g) granulated sugar
Liquid and Yeast Ingredients:
- 1 ½ cups (360 g) warm water (100 to 110°F / 35 to 42°C)
- 1 tablespoon plus 1 teaspoon active dry yeast
- 2 tablespoons unsalted butter, melted
Butter Ingredients:
- 1 ½ cups (3 sticks or 339 g) unsalted European butter (preferably 82 percent butterfat), at room temperature (68°F / 20°C) and pliable
Instructions
- Activate the yeast by dissolving it in water, allowing it to sit until fully integrated, about 5 minutes.
- Combine flour, sugar, and salt in a stand mixer. Incorporate the water-yeast mixture and melted butter, mixing until a rough, cohesive dough forms.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let rise at room temperature until it doubles in volume, approximately 1½ to 2 hours.
- Deflate the dough gently, then shape it into a rectangular form on plastic wrap. Refrigerate for a minimum of 2 hours.
- Prepare the butter mixture by beating European butter with flour until smooth and creamy.
- Roll the chilled dough into a large rectangle, spreading the butter-flour mixture evenly across the surface, leaving a small border.
- Execute the first letter fold by bringing the bottom third of the dough upward, then folding the top third down, creating multiple layers.
- Rotate the dough and roll it into another rectangle, then perform a second letter fold to enhance the layering process.
- Chill the dough briefly in the freezer for 6 minutes to maintain optimal temperature and texture.
- Complete a third letter fold, rolling and folding the dough to create additional intricate layers.
- For immediate use, chill the dough in the freezer for 6 minutes. Alternatively, wrap and freeze for up to 2 weeks, thawing in the refrigerator when needed.
Notes
- Patience is key when working with this cheater croissant dough, as the rising and chilling steps are crucial for developing rich, flaky layers.
- Precise temperature control matters significantly, so keep butter and dough cool but not cold to maintain the perfect lamination texture.
- Multiple folding techniques (letter fold) create those signature delicate, buttery croissant layers that make this pastry so irresistible.
- Freezing the dough between turns helps prevent butter from breaking through and ensures clean, consistent lamination.
- Dough can be prepared ahead and stored in the freezer for up to two weeks, making it a flexible recipe for spontaneous baking adventures.
- Using European-style butter with higher fat content guarantees a more luxurious, melt-in-your-mouth croissant experience.
- Prep Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg