Dough:
4 cups flour
1 tablespoon sugar
1 tablespoon yeast
1 teaspoon salt
1/4 cups of unsalted butter (softened)
1.25 cups whole milk (warmed to 110 Fahrenheit)
Butter block:
1.25 cups of butter
egg wash:
1 large egg
2 tablespoons whole milk
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Instructions:
Mixing dough: Combine milk sugar and yeast into a bowl and let sit for 5 minutes. After add flour, butter and salt and knead dough for 5 minutes. Rest at room temperature for 1 hour then deflate dough and let rest overnight in fridge.
Lamination: To make the butter block use 2 pieces of parchment paper placed on top of each other draw a 7inch x 7inch square and fold along the lines. Place the butter in between the parchment and roll into the square making sure the butter is evenly distributed. Place in the fridge for 20 minutes.
After 10 minutes remove your dough ball and roll into a 14 inch x 7 inch rectangle.
After the 20 minutes remove your butter block from the parchment and place on one half of your roll out dough, then cut the dough in half placing the rest on top. Using light pressure gently roll your dough into a 7-inch x 14-inch rectangle and fold into thirds. wrap in plastic and rest for 20 minutes in the fridge
Remove from the fridge, and with one of the open sides facing you roll again into 7-inch x 14-inch rectangle. However, this time fold the dough so both ends meet in the middle then fold in half. rest in the fridge for 20 minutes.
Remove from the fridge with one of the open sides facing you roll into a 8inch x 16inch rectangle. rotate your dough 90 degrees and square off edges
Using a ruler mark every 4 inches on the top edge of your dough, then on the bottom mark 2 inches first and from that mark every 4 inches.
Cut the dough from the top edge to the first mark on the Bottom edge, then from the bottom mark to the first mark of the top edge, repeat for all marks. you’ll have 6 triangles.
Roll from the wide edge towards the point with the point ending in the middle of the croissant cover in plastic and rest overnight. Proof for 4 hours in a warm draft free place, your oven with the light on is a perfect spot, combine egg and milk together and lightly egg wash your croissants 30 mins before baking. Bake at 325 Fahrenheit for 20 minutes. N
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Photography by: Joel Riner
As seen in the 2025 Winter/Spring edition