The first thing on the agenda this morning was making the croissant dough.
Bowls of milk and yeast; flour, sugar, and salt
The dough is a simple mix of warm milk, yeast, flour, sugar, and salt. After letting the yeast dissolve in the milk, everything is mixed together until it becomes a very sticky, elastic dough.
Adding yeast to warm milk
Then is the fun part; wrapping it all up in lots of cling film. The cling film is the only thing preventing a great dough explosion in your fridge, so you don’t want to skimp.
Croissant dough
Croissant dough wrapped in cling film
Our dough will now spend eight hours in the fridge while the yeast does its thing. I’ll be back later when we layer the butter with the dough.
The Rest of the Series
This post is part of a series about making croissants. You can find the other posts below:
- Rolling Butter;
- Preparing the Dough;
- Layering the Butter;
- Shaping and Baking;
- The Finished Product.
Tags: Cooking, croissants, French, pastry