Posts tagged laminate
THE Croissant Recipe I love
There are few croissant recipes on the web that have left me in tears. This one, this is the very one that has never failed me.

In the stand of a mixer combine
8 grams dry yeast
6 tablespoons warm water
2 teaspoons sugar

In a glass measure combine:
4 teaspoons sugar
1 tablespoon salt
1 cup milk

Microwave 1 minute, stir until the salt and sugar are dissolved.

Into the mixer bowl, on top the yeast mixture add:

450 grams white flour
.25 cup vegetable oil
Add the milk mixture

Mix with the hook attachment until it's all combined.

1 cup butter bring soft enough to spread. Make a rectangle out of the butter between two parchment sheets. Chill.

Once you have the dough knead it a few times. Oil the bowl and put the dough back in, make sure all the dough has been oiled. Cover with plastic wrap, let sit 2-3 hours.

Roll the dough, make an envelope with the butter in the middle. Do 2 book folds. Put on a plate and cover with plastic wrap, refrigerate at least one hour. Roll it out again and do 2 more book folds. Cover with plastic and refrigerate at least 2 hours. Roll it into the shape you want. Makes 24 small pastries. For Pain au Chocolate chop 12 ounces of untempered chocolate. Brush with egg wash (1 egg mixed with a little water). Let proof until double.

Bake 12-14 minutes.
Kouign-amann
Apricot filled swirls and plain sugary crowns.

I want to admit here and now I make many baking mistakes. This one I crossed referenced two recipes and forgot the salt. It makes a difference not only in taste but structure. I also over proofed the pastry because I was in a rush. Shame on me. This is The Daring Kitchen's April challenge. 

Maybe another day I'll try these again. 

The basic recipe that will work is: 
300g/10 1/2 oz / 2 2/5 cups strong plain flour, plus extra for dusting
5g / 1 1/2 tsp instant yeast OR 6.75g / 2 1/2 tsp active dry yeast
5g / 1 tsp salt
200ml / 6 3/4 fl oz / 4/5 cup warm water
25g / 1oz / 1 3/4 Tbsp unsalted butter, melted
250g / 9oz / 1 1/5 sticks / 1 cup + 1 1/2 Tbsp cold unsalted butter, in a block
100g / 3 1/2 oz / scant 1/2 cup caster sugar, plus extra for sprinkling
Egg wash

Make a bread dough with the flour, yeast, salt, water and melted 1.75 tablespoon of butter. 

On the second rise laminate the buttering into the dough. (Yes, I'm assuming you know what that means, but generally because I'm talking to myself.) 

Turn the dough a total of three times. Resting an hour after each turn. 

On the final round sprinkle a ton of sugar on the dough, give it a turn and cut it. Don't let it rest with the sugar in the dough or it will seep and ruin and the lamination. 

Cut into squares, collect the corners and put the pastry into sprayed muffin tin. 

If you are making a swirl, spread a cup of apricot preserves over the dough, roll into spins, put those in a muffin tin. Brush with egg wash. Sprinkle more sugar on top. Rise 30-90 minutes, until the pastry is ready for the oven. Bake 30-40 minutes at 350 degrees. Remove from the pan while hot or they will stick.