20 minute croissant dough
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7/13/2015 20 Minute Croissant Dough – The Daily Cook
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Posted: June 20, 2013 | By: Chris Path RECIPES, DESSERTS, SUMMERTIME
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20 Minute Croissant Dough
Yield: 6 servings
Prep Time: 15 minutes + marinade overnight
Cooking Time: 20 minutes
Laminated doughs are seen as some of the harder, more tedious types of pastry and most chefs in cookbooks and
on TV seem very happy to recommend using ready made versions. I am guilty of that myself, on here and in my
books but in general I stick by it. It does take a number of hours to make a batch of puff pastry or a croissant dough
and so I think it is perfectly acceptable pop to the shops and buy a packet, but you know what? If you have a few
hours spare making these doughs is actually, for me at least, very rewarding and actually quite relaxing. Maybe its
something to do with the constant rolling and folding but I find it quite calming to make these doughs. Of course
having a few hours spare is a luxury and a rarity. To make croissant dough or puff pastry you make the dough
portion and then over a few hours roll in the butter, its not a quick process but could it be? Is it possible to make a
croissant dough in minutes rather than hours. Most people know there is a quick version of puff pastry but would a
similar process work with croissant dough? The answer is yes! After stumbling across a mention that Julia Child
makes here Danish Dough in the same manner as rough puff pastry I thought I would see if the same style of
process would work for croissants.
Ingredients:
60ml milk, body temperature
65ml water, body temperature
125g plain flour
125g strong bread flour
6 grams dry active yeast
30g caster sugar
1/2 tsp salt
150g unsalted butter, diced and chilled
Method:
1. Place the milk, water and yeast into a medium bowl and mix to combine, set aside.
2. Place the flours, sugar and salt into the bowl of a food processor and pulse to combine. Add the butter pieces
and pulse until the butter is in small pieces.
3. This is the important stage, you are not making a bread or a pastry so don’t overprocess the mixture you
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7/13/2015 20 Minute Croissant Dough – The Daily Cook
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need to see chunks of butter, around 1cm in size.
4. Tip the mixture from the processor onto the liquid ingredients. Using a spatula or bread scraper gently fold
the dry goods into the liquid, trying to moisten everything without making the butter any smaller.
5. Once the liquid is roughly combined, tip the mixture out onto the work surface and lightly knead together to
form a ball of dough.
6. Place the dough back into the bowl and cover with clingfilm and pop in the fridge for a few hours. This first
stage should only take 10 minutes.
7. After allowing the dough to rest for a few hours place it on a well floured worksurface. Roll the dough out into
a roughly 20cm x 40cm rectangle. Fold the dough in thirds, like a business letter brushing off any excess
flour, this is the first turn. Turn the dough through 90° so that the folds are facing you.
8. Repeat the rolling and folding process two more times, giving the dough a total of three turns. Wrap the
dough in clingfilm and refrigerate overnight before using.
9. If you want to use the dough to make croissants roll the dough into a roughly 25cm x40cm rectangle and cut
out triangles 8cm wide at the base at 30cm from tip to base. Roll the dough from the wide end into a classic
shaped croissant. Place the croissants onto a parchment lined baking tray and cover with a piece of clingfilm.
10. Allow to proof at room temperature until doubled in size. Brush the croissants with egg wash and bake at
180C for 2025 minutes.
TAGS: 20 MINUTE, CROISSANT, DOUGH, SUMMER, SUMMERTIME
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