Mastering the Art: How to Make Thicker and Denser Croissants

Have you ever wanted to take your croissant-making skills to the next level? If you're interested in creating a croissant that is thicker and slightly denser, follow these detailed steps to achieve the perfect result. By adjusting a few key ingredients and techniques, you can transform your everyday croissants into indulgent, dense treats fit for any special occasion.

Ingredients

500g All-purpose flour or bread flour for more structure 10g Salt 50g Sugar (optional for a slightly sweeter dough) 10g Instant yeast 300ml Milk (warm around 100°F or 38°C) 250g Unsalted butter for laminating 1 Egg for egg wash

Instructions

Preparing the Dough

In a large bowl, mix the flour, salt, sugar, and instant yeast. Make sure the salt and yeast do not touch directly to prevent inhibition of yeast activity. Gradually add the warm milk while mixing until a dough forms. Knead the dough for about 5-7 minutes until smooth and elastic. Use a stand mixer with a dough hook for this process, if preferred.

First Rise

Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.

Preparing the Butter Block

Soften the unsalted butter to room temperature and shape it into a rectangle about 1 cm thick between two sheets of parchment paper. Chill it in the refrigerator until firm.

Laminating the Dough

Once the dough has risen, turn it out onto a lightly floured surface and roll it into a rectangle about 1 cm thick. Place the chilled butter block in the center of the dough and fold the dough over the butter, sealing the edges to encase the butter completely. Roll out the dough into a long rectangle about 1 cm thick and fold it into thirds like a letter. This is your first fold.

Repeat Folds

Repeat the rolling and folding process two more times for a total of three folds, refrigerating the dough for 30 minutes between each fold. This creates the layers necessary for a flaky texture.

Shaping the Croissants

After the final fold, roll the dough out into a large rectangle about 1 cm thick. Cut it into triangles about 10-12 cm wide at the base. Roll each triangle from the base to the tip, ensuring to keep the roll tight. Place them on a baking sheet lined with parchment paper.

Final Rise

Cover the shaped croissants with a clean towel and let them rise until they have doubled in size, about 1-1.5 hours.

Preheat the Oven and Egg Wash

Preheat your oven to 400°F (200°C). Beat the egg and brush it over the croissants for a shiny finish.

Baking the Croissants

Bake the croissants for 15-20 minutes or until they are golden brown and cooked through.

Tips for a Denser Croissant

Flour Type: Using bread flour instead of all-purpose flour will give more structure. Less Folding: You can reduce the number of folds to create a thicker dough layer. Add Ingredients: Consider adding a bit more butter or even a small amount of sour cream or yogurt to enrich the dough, which can also contribute to density.

Enjoy your thicker, denser croissants, perfect for any special occasion or everyday indulgence!