Monday, July 9, 2012

Croissant Dough

This is the first part of a recipe for filled croissants.  Since the dough requires a long chilling time, I have made a separate entry here, just to create the dough.  There is another post on this day which completes the full recipe for the filled pockets. This makes 16 croissants.

Dough For Croissant Pockets
adapted from Great Coffee Cakes

Ingredients/Croissant Dough
For Sponge
1 1/8 tsp yeast or 1/2 package
1 1/2 tsp sugar
1/2 cup flour
1 cup milk

For dough
2 cups flour
2 tbs plus 2 tsp sugar
1 tsp salt 
1 tbs soft butter

For butter blend
2 sticks of butter
2 tbs flour

For the sponge, warm the milk in a saucepan over low heat until it reaches a temperature of 110 to 115 degrees.  Mix in the sugar and remove from heat.  Sprinkle the yeast over the top and cover. Let sit for 5 minutes.  Mix with a fork.  Then cover and let sit for another 5 minutes. By this time, the yeast should be dissolved and foamy.

Stir in the flour.  It may be lumpy, but thats ok.  Cover the mixture and let stand for 25-30 minutes.

To prepare the butter, take out a piece of wax paper and place it on a flat surface.  Dust the wax paper with 1 tbs flour.  Then place the sticks of butter on top and press together.  Sprinkle more flour on top and then pat it into the butter.  Using a rolling pin, roll the butter into one big 4 inch square, using additional flour as needed.  Cover with plastic wrap, place on plate and put in refrigerator.

For the dough,  sift together the flour sugar and salt.  Then pour the dry mix into a bowl of a stand mixer fitted with a paddle attachment.  Then add the tablespoon of the soft butter and blend on low for 30 seconds.  Turn off the mixer.  Pour in the sponge and mix on low until no dry streaks remain.  Be careful not to over mix.

Place the dough on a floured surface and knead for six turns.  Pat it into a 4 inch rectangle and let rest for a few minutes.  Then, using a rolling pin, roll the dough into a 6X8 inch square.  The six inch side should be horizontal with the counter.  Take out and place the butter in the center of the square of dough.  Fold the bottom portion of the dough over the butter, then fold down the top portion of the dough and pinch the seam together.  Also, seal the side edges of the dough together.

This dough will require 4 quarter turns and a roll out as follows:

Going in the clockwise direction, give the dough a quarter of a turn. Roll it out to a 10x6 rectangle with the 6 inch side horizontal to the counter top.  Any butter that seeps through should be coated with flour to seal.  Flip the dough over and fold the dough into thirds, letter style. Make sure all your edges are even.  Cover in plastic and place on cookie sheet in refrigerator.  Let chill for 20 minutes.

Take the dough out and start with having the open seam to your right.  Repeat the above process 3 times.   Chill for at least 6 hours or up to 3 days before moving on to the filling and baking stage.