Croissant
Croissants need little introduction. This pastry powerhouse is ubiquitous in most bakeries and pâtisseries and the pinnacle challenge for the home baker. When done well, one bite can send you to the boulangerie-lined streets of Paris, France. When done exceptionally well, all other senses fade away and you’re sent beyond this world into buttery, flaky bliss. We have the recipe and guide to help you get to that laminated nirvana. But first, you need to meet the new kid on the block: our Genius (Quick) Croissants.
Streamlined and simplified, our brilliant recipe has the same ingredients as the traditional croissant but with a game-changing mix and fold method that cuts corners in the best way. We’re hacking the lamination code, offering croissant-level refinement with rough puff ease. Once you’ve made either dough, you can decide whether to bake it into a classic crescent, fill it with chocolate or ham and cheese, or transform it into a many-layered loaf. Whether you choose the tried-and-true original method or our revolutionary revamp, your croissant future looks golden.
GENIUS (QUICK) CROISSANTS
Makes 8 croissants
Introducing our new and improved way to croissant! Made with the same ingredients as the traditional but with a less-fussy, beginner-friendly method, these croissants are the gateway baked good to the world of lamination.
⅓ cup (80 grams) water
6 tablespoons (72 grams) granulated sugar, divided
2¼ teaspoons (7 grams) active dry yeast
4½ cups (572 grams) bread flour
3¾ teaspoons (10.5 grams) kosher salt, divided
1 cup (227 grams) plus 6 tablespoons (84 grams) cold unsalted European-style butter, cut into ¾-inch cubes and divided
1 cup (240 grams) cold whole milk
All-purpose flour, for dusting
4 cups (960 grams) water
1 large egg (50 grams)
In a small microwave-safe bowl, stir together ⅓ cup (80 grams) water and ½ teaspoon (2 grams) sugar; heat on high in 10-second intervals until an instant-read thermometer registers 110°F (43°C) to 115°F (46°C). Whisk in yeast until well combined. Let stand until foamy, 5 to