Step-by-Step: Simplified Croissants

1. Prepare Dough

1. Warm 240g whole milk slightly (~25–30°C).
2. In a stand mixer with dough hook, combine:
   • 365g 00 flour
   • 135g plain flour
   • 40g caster sugar
   • 30g unsalted butter (room temp)
   • 10g fine salt
   • 11g instant dried yeast
3. Pour in warm milk. Mix on low 7 min, medium 7 min, high 1–2 min. Dough should pass windowpane test and be ~24°C.
4. Shape into rectangle, wrap, and chill overnight (12 hrs).

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2. Make Butter Block

1. Place 250g Mainland salted butter between parchment. Roll into 17.5x20cm (7×8”) rectangle.
2. Chill 1 hr or overnight.

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3. Laminate Dough

1. Roll dough to 35x20cm. Place butter in centre. Fold dough edges over butter to enclose it completely.
2. Rotate 90°, roll out to ~5mm thick. Trim edges for straight sides.
3. Fold in thirds (like a letter). Wrap and chill: freezer 15 min → fridge 10 min.
4. Repeat rolling + folding twice more (total 3 single folds). Chill 30 min after final fold.

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4. Shape Croissants

1. Roll dough to 3.5mm thick, 33cm tall rectangle. Trim edges.
2. Mark 8cm intervals along bottom edge; mark midpoints at top edge. Cut into triangles.
3. Gently stretch each triangle, roll from base to tip, press tip down. Place on tray tip-side down.

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5. Proof

1. Place trays in oven (off) with a cup of hot water (3 tbsp). Replace water every 45 min.
2. Proof 2–4 hrs until croissants look puffy and wobble when shaken.

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6. Bake

1. Preheat oven 185°C fan. Rest trays at room temp while preheating.
2. Mix egg wash: ¼ cup milk + 2 tsp sugar. Brush croissants.
3. Bake one tray at a time: middle rack, drop oven to 170°C fan. Bake 22–24 min until deep golden brown.
4. Repeat for second tray.

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