Homemade Croissants – Brod & Taylor New Zealand
Yes, you can perfect the art of a buttery and flaky croissant at home! Learn how to make homemade croissants with this step-by-step recipe from Brod & Taylor.
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Cooking tools:
- Dough sheeter
- Stand mixer
- Kitchen scale
- Rolling pin
- Bench scraper
- Measuring cup
- Measuring spoon
- Chef's knife
- Parchment paper
- Plastic wrap
- Refrigerator
- Freezer
Ingredients
- All-purpose flour*: 600 g / 5 cups
- Fine salt: 12 g / 2 ½ tsp
- Granulated sugar: 60 g / 4 Tbsp + 2 tsp
- Instant yeast: 14 g / 1 Tbsp + 2 tsp
- Butter, softened: 50 g / 3 ½ Tbsp
- Milk, 80°F: 170 g / scant ¾ cup
- Water, 80°F: 150 g / scant ⅔ cup
- Butter: 300 g / 1 cup + 5 Tbsp
- Egg: 50 g / 1 each
- Milk: 14 g / 1 Tbsp
- Fine salt: pinch / pinch
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