croissant recipe claire saffitz
In this video, you'll learn how to make four different types of croissants. Often, this increased fat content makes these butters richer in flavor and more plastic, or able to bend while cold without breaking. Free Room (feat. This is a double turn, and it has now quadrupled the number of layers of butter inside the dough. Note: The information shown is Edamams estimate based on available ingredients and preparation. Remember to periodically lift the dough and make sure it's not sticking to the surface, and try your best to maintain straight, parallel sides. Unwrap (save the plastic for proofing), place on a very lightly floured surface, and, if necessary, roll out to 17-by-14 inches. Using a pastry brush, gently brush the smooth surfaces of each 2022-03-29 Claire Saffitzs recipe for raspberry charlotte with pistachio and rose water. Beat the dough and roll out as before (Step 10) into another long, narrow 3/8-inch-thick slab. If the dough gets too soft while youre working, cover the triangles and freeze for a few minutes before resuming rolling. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. 23. Dust off any excess flour. Whenever the dough is out, try to work quickly to prevent it from warming and fermenting. Cook, stirring frequently, until golden brown and toasty smelling, 5 to 8 minutes. Press gently so the layers adhere. Tips: Croissants are best within an hour or two of baking. Measure 300ml cold water into a jug, add the yeast and stir. Poking the dough, the normal test a baker would use, isnt an option because the risen dough is too delicate and will tear, disrupting the layers. 1. The dough will start to spring back, but try to get it as close to those dimensions as possible. Follow along with me as I attempt to bake these laminated beautie. The specific ratio of liquid to flour in the accompanying base recipe, called the hydration, produces a dough thats the right texture for croissants soft enough to roll out by hand, yet firm enough to keep the butter enclosed. 7. Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1 1/2 times its original size, 45 minutes to 1 hour. Transfer the skillet to the floor of the oven and close the door. Roll the dough, dusting with flour if necessary, until 16 inches long, maintaining a width of 8 inches (barely wider than the butter block). Place the croissants on the baking sheet, spacing evenly, and bake until the almonds are toasted and the frangipane is golden brown, 20 to 25 minutes. Clear off several feet of counter space. Using a sharp knife, cut two deep perpendicular slashes in the dough, forming a +. (This will help the dough expand into a square shape as it rises, making it easier to roll out later.) Separate the rectangles, then use the ruler and wheel cutter to slice a straight line from opposite corners of one rectangle to form two long, equal triangles. Let the dough sit at room temperature for about 5 minutes, then unwrap and place on a lightly floured surface. ), Featured in: How to Make Stunning Croissants at Home, 692 calories; 43 grams fat; 27 grams saturated fat; 2 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 66 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 11 grams protein; 475 milligrams sodium. Put the butter between 2 sheets of baking parchment. Grasp the short side of the rectangle farther from you and fold it toward the midline of the dough slab, aligning the sides. Bake at 400F until puffed, 20-25 minutes. Set the almond butter mixture aside. In a small bowl, stir the yolk and heavy cream until streak-free. Recipes, ideas and all things baking related. Working with one rectangle of dough at a time, cover one half with a slice of ham, folding it as needed to leave a -inch border along the short side. If the dough gets too soft while youre working, cover the triangles and freeze for a few minutes before resuming rolling. Take care when applying your egg wash, as it can affect how your croissants bake up. Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Leave a Private Note on this recipe and see it here. As a subscriber, you have 10 gift articles to give each month. Posted by 2 days ago. You want to be confident that your yeast is alive, so keep it refrigerated and make sure its being used well before the expiration date. Trim the short side of each triangle at a slight angle, making them into triangles with longer sides of equal length. Andy Larsen: Heres where National Weather Service forecasts flooding, in the short term and the long term, Murray police officers were justified in their use of force against a 52-year-old man who died after arrest, Salt Lake County D.A. If you have lots of egg drips on the baking sheet, wipe them off, since these could burn while baking. 260.5K views | Free Room (feat. }); 2021-11-12 ello everyone! If you stick to this script, buttery homemade croissants are squarely . i think ill get it by attempt 2 or 3 #croissants #croissantathome #homemadecroissants #bakewithcareph #bakingph # . 23. Then you end up with beautifully flakey and buttery croissants that have a glossy crispy exterior, and a soft and rich inside. 2020-10-19 Mix the almond butter swirl: In a small bowl, stir together 3 tablespoons of the almond butter, 1 tablespoon of the sugar, and 1 teaspoon of the coconut oil until smooth. Beat the dough and roll out as before, but into a 14-by-17-inch slab (15-by-16-inch for pain au chocolat or ham and cheese croissants). Remove the hook and cover the bowl with a damp towel. 2021-07-02 Luckily for you guys, I count myself (and my ego) in the camp of do it just to say you did and found myself choosing Claire Saffitz x NYTimes at-home Croissant recipe for my first Project Bake for Liz Bakes for You. This is a "double turn," and it has now quadrupled the number of layers of butter inside the dough. As the dough chills, make the butter block: Place the sticks of butter side-by-side in the center of a large sheet of parchment paper, then loosely fold all four sides of the parchment over the butter to form a packet. Using the four points that formed where you slashed the dough, stretch the dough outward and flatten into a rough square measuring no more than 8 inches on one side. Clear your schedule and prepare your space Be sure to budget two days for this project, with most of the active work taking place on the first day. Set the mixture aside. If at any point in the process you see air bubbles in the dough while rolling, pierce them with a cake tester or the tip of a paring knife to deflate and proceed. (Use most of it or all, if the croissants are very stale.) ITEMS USED: Kitchen Scale OXO Good Grip Stainless Steel Scale INGREDIENTS: 130g water @ 100 . Grasp the overhanging dough on one side and bring it over the butter toward the center, then repeat with the other side of the dough, enclosing the butter. 127. (It will have doubled in size.) Vefk Yapan Hocalar - Vefk Yaptranlar - Vefk Yorumlar iin doru sayfadasnz. Make room in the refrigerator, as well as room in the freezer for the dough. There arent any notes yet. Dust off any excess flour. Turn the packet over again and roll the pin across the packet, further flattening the butter into a thin layer that fills the entire packet while forcing out any air pockets. Place the top halves over the bottom halves, then spread the remaining frangipane over the tops of the croissants. Spring for the good butter European or European-style butters contain at least 82% butterfat by weight. How To Make Ribollita With Claire Saffitz | Dessert Person DinnersThis week we're talking Dessert Person. 2 1/4 teaspoons/7 grams active dry yeast. Roll the dough, dusting with flour if necessary, until 16 inches long, maintaining a width of 8 inches (barely wider than the butter block). The butter should be chilled but able to bend without breaking. Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. Separate the rectangles, then use the ruler and wheel cutter to slice a straight line from opposite corners of one rectangle to form two long, equal triangles. } You should now have a rectangular packet of dough, called a book, thats four layers thick. 2. Recipes, ideas and all things baking related. The specific ratio of liquid to flour in the accompanying base recipe, called the hydration, produces a dough thats the right texture for croissants soft enough to roll out by hand, yet firm enough to keep the butter enclosed. Is making croissants at home an easy feat? A pastry as miraculous as a croissant is, predictably, tricky to make at home. Sprinkle the sliced almonds over top, dividing evenly. Its important that the dough stay as cold as possible throughout the process, so minimize opening and closing the fridge and freezer doors. Two day process. Set aside for 10 minutes. If you can find it, King Arthur all-purpose flour is ideal for two reasons: It has a relatively high protein content of 11.7 percent, and it contains a small amount of malted barley flour, which professional bakers add to their croissant dough to produce a crispier, more flavorful exterior. Keep your edges sharp : One of the most important factors in making bakery-quality croissants at home is also the trickiest: maintaining the doughs squared-off edges and straight sides throughout the lamination process. Look to high-protein flour: A flour with an 11- to 13-percent protein content (usually noted on the bag) is necessary for a sturdy, gluten-rich dough that can support many layers of butter and withstand the rolling and folding required to create those layers. Lift the whole block and dust a bit of flour underneath, then rotate the dough 90 degrees, so the center seam is oriented vertically. Fold the dough in thirds like a letter, bringing the top third of the slab down and over the center third, then the bottom third up and over. Set aside for 10 minutes. 6g kosher or sea salt. croissant recipe by claire saffitz! Look for proof: Sufficiently proofing croissants so they achieve maximum lightness takes patience and practice. Claire Saffitz gives her step-by-step recipe to making Double Apple Crumble Cake, the perfect introduction to her Dessert Person cookbook. 3/4 cup plus 2 tablespoons/214 grams water, at room temperature. Press the butter gently into the dough and peel off the parchment paper. url = '/react.php?id='+id+'&value='+value; Remove the skillet from the oven and heat to 375 degrees. Trim the short side of each triangle at a slight angle, making them into triangles with longer sides of equal length. Form the dough into a ball and place seam-side down on a lightly floured work surface. Serves 8 Special equipment: 7-inch cake pan with 4-inch sides, plastic wrap, serrated knife Ingredients. 2022-02-17 Whisk yeast and 1/4 cup very warm water (110 115) in another large bowl to dissolve. Baking from frozen, or even just from the fridge, is definitely an option but they don't spread quite as thin. 2 on the "Advice, How-To & Miscellaneous" list for the week of . To ensure they do so evenly, they should have the same firmness, with the dough being slightly colder than the butter. Claire Saffitz Makes Malted "Forever" Brownies | Dessert Person. Marble & Walnut Wood Rotating Cake Stand $125. Advertisement. If both were straight from the fridge, the butter block will be too stiff and shatter when you try to roll it out. 2021-08-04 16.8K Likes, 89 Comments. The parchment may tear. Of all the butters I tested, I liked Kerrygold the best because it maintains a waxy, malleable texture even when cold, so the butter block resists cracking and splitting apart inside the dough during rolling. While applying it, take care to avoid coating the exposed layers on the cut sides of the dough, as this will fuse them together. Place the crescent on one of the parchment-lined baking sheets, resting it on the point of the triangle. Turn over the packet and unwrap, replacing the parchment with a new sheet if needed. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, baking soda, and cardamom. Freeze for 20 minutes, then chill overnight (8 to 12 hours). If it feels stiff or brittle, let sit at room temperature for a few minutes. 12. Log In Sign Up. May 12, 2021 - Croissants. Deflate the dough with the heel of your hand. 16. Repeat with the other side of the dough, leaving an 1/8-inch gap where the ends meet in the middle. Share this: Click to share on Twitter (Opens in new window) Click to share on Facebook (Opens in new window) Click to share on Pinterest (Opens in new window) Click 2022-02-09 Pour the batter into the prepared pan and use an offset spatula to smooth the top. Claire Saffitz Makes Miso Buttermilk Biscuits | Dessert PersonIn this episode of Dessert Person, we show you how to make Miso Buttermilk Biscuits.Miso Butte. Advertisement. Wrap the book tightly in the reserved plastic. Let the dough sit at room temperature for about 5 minutes, then unwrap and place on a lightly floured surface. Set aside the butter. however, even for a beginner who was mildly stressed throughout the hours this recipe took, the final croissants were 100% worth it. Freeze for 20 minutes. When you gently shake the baking sheet, a proofed croissant will have a subtle wobble. Turn the packet over again and roll the pin across the packet, further flattening the butter into a thin layer that fills the entire packet while forcing out any air pockets. Rather than applying pressure downward, try to push the dough toward and away from you with the pin, which will help maintain even layers of dough and butter. 22. Now, fold the entire slab in half crosswise along the gap in the center. Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant 1/2-inch-thick layer, fusing the sticks and making it pliable. Oh, and a rolling pin helps too. (Johnny Miller | The New York Times) Croissants are photographed in New York, March 9, 2021. You should have a block of butter with overhanging dough on two opposite sides and a thin border of dough along the other two. Grasp the overhanging dough on one side and bring it over the butter toward the center, then repeat with the other side of the dough, enclosing the butter. ADD CHOCOLATE. Add the butter pieces all at once and continue to mix, scraping down the bowl and hook once or twice, until the dough has formed a very smooth, stretchy ball that is not the least bit sticky, 8 to 10 minutes. , 2022-05-08 Get the recipes: Croissants: https://nyti.ms/2RrNUnL Pain au Chocolat: https://nyti.ms/2RuxP0A Ham and Cheese Croissants: https://nyti.ms/3uwZcpq Almond . Four and a half hours before serving, arrange racks in the upper and lower thirds of the oven. Transfer the sheets to the oven and bake for 20 minutes. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant 1/2-inch-thick layer, fusing the sticks and making it pliable. url = 'https://www.tfrecipes.com' + '/details/' + str + '/'; Often, this increased fat content makes these butters richer in flavor and more plastic, or able to bend while cold without breaking. (This will help the dough expand into a square shape as it rises, making it easier to roll out later.) I always use at least two variations of chocolate in my cookies these days, because I find it produces a better tasting cookie. Croissants are up first, and while they may not be easy or breezy, they sure are beautiful.0:00 - 2:13: INTRO2:13 - 5:03 Dtrempe5:03 - 8:20 Butter block8:20 - 9:48 Lock butter9:48 - 12:04 First turn12:04 - 13:34 Second turn13:34 - 14:18 Preshape14:18 - 19:00 Roll, cut, proof19:00 - 20:09 Egg wash20:09 - 23:11 Bake and eat23:11 - 24:52 Pain au chocolat24:52 - 25:42 Ham and cheese25:42 - 27:42 Almond croissant27:42 - End: Croissant party\r\r\r------------------------------------------\r\rVISIT NYT COOKING: https://cooking.nytimes.com/SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. Place 2 pieces of plastic wrap on the work surface perpendicular to each other, and place the dough on top. This is a "simple turn," tripling the layers. Remember to periodically lift the dough and make sure its not sticking to the surface, and try your best to maintain straight, parallel sides. Simply, the . Ingredients: 240g ripe, active sourdough starter (100% hydration) 240g milk, at room temperature (I've tried whole, 2%, and buttermilk and all worked fine!) There is the lamination the process of rolling and flattening butter into thin sheets between layers of dough and the rolling and folding of that butter-layered dough, a technique called a turn. In professional settings, machines called slab rollers in temperature-controlled rooms laminate the dough quickly and effectively, producing light, flaky, uniform croissants. She is truly a wonderful teacher :) Reply Haunting_Way_816 Additional comment actions. The parchment may tear. Add the butter pieces all at once and continue to mix, scraping down the bowl and hook once or twice, until the dough has formed a very smooth, stretchy ball that is not the least bit sticky, 8 to 10 minutes. In a small bowl, stir the yolk and heavy cream until streak-free. If the dough gets too soft while you're working, cover the triangles and freeze for a few minutes before resuming rolling. April 6, 2021 . Be the first to leave one. Youre going to enclose the butter block in the dough and roll them out together. Remove the hook and cover the bowl with a damp towel. Apply the egg wash carefully A combination of egg yolk and heavy cream produces a glossy, bronzed exterior. Unwrap and place on a lightly floured surface. Form the dough into a ball and place seam-side down on a lightly floured work surface. Resist the urge to touch or poke the croissants as they proof: Theyre very delicate. I'm interested to see what else she does with the series. Resist the urge to touch or poke the croissants as they proof: Theyre very delicate. 40g honey; 260g bread flour; 35g whole wheat flour (spelt or einkorn work beautifully too!) Posted by 11 months ago. 7. (It will have doubled in size.) If making pain au chocolat or ham and cheese croissants, see recipes. Whenever the dough is out, try to work quickly to prevent it from warming and fermenting. Repeat with the remaining rectangles to make 8 triangles. If at any point in the process you see air bubbles in the dough while rolling, pierce them with a cake tester or the tip of a paring knife to deflate and proceed. If making pain au chocolat or ham and cheese croissants, see recipes. 3 hours 30 minutes, plus at least 4 hours' refrigeration, 20 minutes, plus 2 hours' resting and 4 hours' chilling, 45 minutes, plus at least 6 hours cooling, 1 hour 20 minutes, plus proofing and cooling, 1 hour 15 minutes, plus at least 3 hours resting, 2 1/2 hours plus overnight soak, time to cool and time to set, 1 hour 45 minutes, plus 6 to 26 hours resting and proofing, 1 hour 15 minutes, plus several hours cooling. 2021-05-07 Get the recipes:Croissants: https://nyti.ms/2RrNUnLPain au Chocolat: https://nyti.ms/2RuxP0AHam and Cheese Croissants: https://nyti.ms/3uwZcpqAlmond Croissan How to make Smoked Standing Rib Roast? Explore. Set aside for 10 minutes. I tried the recipe out 4 days later to make sure it wasnt a fluke and the croissants came out the same! In this video, you'll learn how to make four different types of croissants. As the dough chills, make the butter block: Place the sticks of butter side-by-side in the center of a large sheet of parchment paper, then loosely fold all four sides of the parchment over the butter to form a packet. Use a wheel cutter or long knife and ruler to cut the shorter sides, trimming any irregular edges where not all the layers of dough fully extend and creating a rectangle that's exactly 16 inches long, then cut into four 4-by-14-inch rectangles. Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1 times its original size, 45 minutes to 1 hour. Maintaining the rectangular shape, especially at this stage, will lead to the most consistent and even lamination. Apply the egg wash carefully: A combination of egg yolk and heavy cream produces a glossy, bronzed outsides. Remove from heat and set aside to cool. Deflate the dough with the heel of your hand. sequence memory test world record. success: function(response) { Transfer the bowl to the refrigerator and chill for at least 4 hours and up to 12. Until mid-2020, she was a contributing editor at Bon Apptit magazine and starred in several series on the Bon Apptit YouTube channel, including Gourmet Makes, in which she created gourmet versions of popular snack foods by reverse engineering them. the recipe for these croissants comes from claire saffitz's recent recipe book dessert person. If at any point in the process you see air bubbles in the dough while rolling, pierce them with a cake tester or the tip of a paring knife to deflate and proceed. Make Perfect Croissants With Claire Saffitz | NYT Cooking. Poking the dough, the normal test a baker would use, isnt an option because the risen dough is too delicate and will tear, disrupting the layers. 6g kosher or sea salt. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. Transfer the sheets to the oven and bake for 20 minutes. See more result 17 Visit site Video result for. Starting at the base (the short end), snugly roll up the dough, keeping the point centered and applying light pressure. Using the four points that formed where you slashed the dough, stretch the dough outward and flatten into a rough square measuring no more than 8 inches on one side. Then, gently tug outward from about halfway down the triangle all the way to the point, to both lengthen the triangle and thin the dough as it narrows. 40g honey; 260g bread flour; 35g whole wheat flour (spelt or einkorn work beautifully too!) Line a large rimmed baking sheet with parchment paper and set aside. With a pastry as technical as croissants, some aspects of the process gauging the butter temperature, learning how much pressure to apply to the dough while rolling become easier with experience. Dust any flour off the doughs surface. You want the croissants to proof at 70 to 75 degrees. Lightly butter the foil and set aside. Let it sit until the mixture is foamy, about 5 minutes, then proceed.). This relative flexibility will help the butter roll out more easily, eventually resulting in lighter, taller croissants with defined layers. Fold into thirds. Your dough cold How well you control fermentation also largely determines your success. Claire Saffitzs step-by-step video on YouTube. Reply Mistorious Additional comment actions. When autocomplete results are available use up and down arrows to review and enter to select. Use a wheel cutter or long, sharp knife to trim the shorter ends, removing excess dough where the butter doesnt fully extend and squaring off the corners for a very straight-edged, even rectangle of dough. It should be nice and relaxed, and extend easily. Using a pastry brush, gently brush the smooth surfaces of each crescent with the yolk and cream mixture, doing your best to avoid the cut sides with exposed layers of dough. . Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour. } Reattach the dough hook and turn the mixer on medium-low speed. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. Remove the skillet from the oven and heat to 375 degrees. Turn over the packet and unwrap, replacing the parchment with a new sheet if needed. In a small bowl, stir the yolk and heavy cream until streak-free. Anyone can read what you share. Then, gently tug outward from about halfway down the triangle all the way to the point, to both lengthen the triangle and thin the dough as it narrows. What might seem like a minor issue early on a lopsided butter block, for example can compound down the line, so attention to detail is important. Remove the skillet from the oven and heat to 375 degrees. Home bakers, however, must complete these tasks by hand, making it harder, slower and much more variable. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant -inch-thick layer, fusing the sticks and making it pliable. Using a pastry brush, gently brush the smooth surfaces of each crescent with the yolk and cream mixture, doing your best to avoid the cut sides with exposed layers of dough. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. Claire Saffitz recipe. Four and a half hours before serving, arrange racks in the upper and lower thirds of the oven. You want to be confident that your yeast is alive, so keep it refrigerated and make sure its being used well before the expiration date. You dont need the dough to overlap, but you want the two sides to meet, so stretch it if necessary, and pinch the dough together along all seams so no butter peeks out anywhere. str = $(this).attr('id'); Dust off any excess flour. In a small bowl, stir the yolk and heavy cream until streak-free. Appleby). Turn over the packet and unwrap, replacing the parchment with a new sheet if needed. Remove the baking sheets from the oven and carefully uncover them, then transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush each pain au chocolat with the yolk mixture. Get the recipe: https://nyti.ms/361IBjuClaire Saffitz is here! THE BEST PUMPKIN PIE RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSONAs a classic Thanksgiving dessert, pumpkin pie really should stay classic. Form the dough into a ball and place seam-side down on a lightly floured work surface. Twenty-four hours before serving, start the dtrempe: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt and yeast, and stir to combine. - Dining and Cooking . Sharp corners and straight sides help the dough align with itself as its folded during each turn, ensuring the croissants have the same number of layers and are a similar size. (Don't worry about the shape at this point.) minimum center distance between pulleys / socioeconomic variables and their effect on travel / claire . Fold the dough in thirds like a letter, bringing the top third of the slab down and over the center third, then the bottom third up and over. Press gently so the dough adheres to itself. Mix on low speed until a tight, smooth dough comes together around the hook, about 5 minutes. She is currently the host of the series Gourmet Makes on the Bon Apptit YouTube channel, where she uses her classical pastry knowledge to reverse engineer popular snack foods and candy. Wrap the dough rectangle, maintaining the squared-off edges, then roll your pin over top as you did for the butter, forcing the dough to fill in the plastic and form an 8-inch square with straight sides and right angles. I Made. (Its OK if the shorter sides round a bit youre going to trim them.). Of all the butters I tested, I liked Kerrygold the best because it maintains a waxy, malleable texture even when cold, so the butter block resists cracking and splitting apart inside the dough during rolling. r/Baking. Grasp the short side of the rectangle farther from you and fold it toward the midline of the dough slab, aligning the sides. For best results, youll want to weigh all your ingredients for the dough. Space them evenly on the baking sheets, four per sheet. $.ajax({ But even in those recipes especially in those recipesSaffitz's obsessing over every last detail is apparent. It slices cleanly, with minimal dragging or tearing. Getting to that point requires following a tight script, but many of the factors that determine success can be controlled in a home kitchen through some key techniques. 2022. Clear your schedule and prepare your space : Be sure to budget two days for this project, with most of the active work taking place on the first day. Transfer the skillet to the floor of the oven and close the door. Is there a more met. Reattach the dough hook and turn the mixer on medium-low speed. Remove the butter from the refrigerator and the dough from the freezer. Unwrap and place on a lightly floured surface. Pay attention to your yeast: Experienced bakers generally prefer to use fresh yeast sometimes called cake yeast or bakers yeast when making croissants, as its more reliable than active dry yeast.
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