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Croissant Dough & Croissants-Julia Childs

Croissant Dough & Croissants-Julia Childs comes together with Fresh Yeast, Flour Unbleached All Purpose, Sugar, Salt, and Milk. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 oz
• 3 1/2 cup
• 1/3 cup
• 2 tsp
• 1 cup
• 4 1/2 stick
• 2 tbsp

Method (preview)

1. 1

   With the machine on its lowest speed, mix for 1 to 2 minutes, until a soft, moist dough forms on the hook.

2. 2

   If the dough is to dry, add more milk, 1 tablespoon at a time.

3. 3

   Stop the mixer and look into the bowl.

4. 4

   If the hook has not picked up all the flour from the bottom af the bowl, add a few more drops of milk.

5. 5

   Set ther mixer to its highest speed and work the dough until it is smooth and elastic, no longer sticky and close to the consistancy of soft butter, about 4 minutes.

6. 6

   To make certain that all the ingredients are perfectly blendedyou can remove the dough from the mixer after 3 minutes, and then with the mixer on high speed, return plum size pieces to the bowl.

7. 7

   Remove the dough from the mixer, wrap it in plastic and put it in a plastic bag, leaving a little room for expansion.

8. 8

   Keep the dough at room temperature for 30 minutes to give the gluten time to relax; then refrigerate the dough for 8 hours or ovenight.

9. 9

   FOR THE BUTTER: Attach the paddle to your mixer and beat the butter and flour on the highest speed until smooth and the same consistency as the croissant dough, about 2 minutes.

10. 10

    Scrape the butter onto a large piece of plastic wrap and give it a few slaps to knock the air out of it.

11. 11

    Mold it into an oval 5 to 6 inches long and 1 inch thick, Wrap it tightly and refrigerate until needed.