Description
Paul Hollywood croissants are a delicious, flaky pastry made with butter and specialty ingredients.
Ingredients
Scale
- 6 tablespoons organic golden granulated cane sugar (plus more if desired)
- 18 tablespoons unsalted French butter, cold
- 1 tablespoon instant yeast (rapid-rise or bread machine yeast)
- 4 cups high-protein white bread flour
- Pinch of sea salt
- 300 milliliters cool water
- 2 free-range eggs
Instructions
- In a large mixing bowl, combine the flour, instant yeast, sugar, and a pinch of salt
- Make a well in the center and add the eggs and water; mix until a rough dough forms
- Knead on a floured surface for 10 to 15 minutes until smooth and elastic; form into a ball
- Place the dough in a lightly oiled bowl, cover, and let rise 1 to 2 hours until doubled
- Arrange the cold butter on parchment and shape into a flat block; chill at least 30 minutes
- Punch down the dough and roll into a rectangle about double the size of the butter block
- Place the chilled butter in the center, fold dough over to enclose, and seal edges
- Roll into a long rectangle and fold into thirds (single turn); wrap and chill 30 to 60 minutes
- Repeat rolling and folding two more times (3 turns total), chilling between each turn
- After the final turn, roll into a large rectangle about 1/4-inch thick
- Cut triangles and roll into croissants from wide end to tip
- Place on a parchment-lined baking sheet, spaced apart, and cover loosely
- Proof at room temperature 1 to 2 hours until puffy
- Preheat oven to the temperature specified in Paul Hollywood’s recipe
- Brush with beaten egg and bake 15 to 20 minutes until golden brown and hollow-sounding when tapped
- Cool on a wire rack for a few minutes before serving
Notes
- Use cold butter for the laminated dough
- Roll the dough out as thinly as possible for best results
- Use a parchment-lined baking sheet to prevent sticking
- Brush with beaten egg for a golden finish
- Cool briefly on a rack before serving
- Prep Time: 12 hours 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 croissant
- Calories: 365