Homemade Croissant Dough (Easy Method)

Prep Time: 20min
Refrigerate Time: 9hrs or Overnight
Total Time: 9hrs 30min
Yield: 1 Lb Croissant Dough

Ingredients

1 3/4 Cups Bread Flour
11 Tblspns or 150 Grams Unsalted Butter, frozen
1/2 Tspn Salt
4 Tblspn Sugar
2 Tspn Active Dry Yeast
1/2 Cup Warm Milk

Directions

• In a mixing bowl add bread flour, salt, sugar, yeast & combine everything well. Grate the frozen butter in the flour & mix with a wooden spoon (make sure there are no big lumps of frozen butter, you just need pea-sized pieces (grated) of frozen butter).
• Pour warm milk & combine everything to form a soft dough that pulls away from the side of the bowl & isn’t too sticky( if it is sticky add more flour to it).
• Cover the dough with a plastic wrap & refrigerate for 1 hour 30 minutes. 

• After 1 hour 30 minutes, lightly dust some flour on the counter top & also on your rolling pin.
• Roll the dough into a 14 by 10-inch rectangle & fold the two ends of the dough into middle. 

• Now fold the other two ends of the dough into middle as shown in the pictures below.
• Flip the dough over so the folds are underneath & roll again into 14 by 10-inch rectangle.

• Repeat the process for another 3 more times & the dough will become more elastic while rolling & folding (if at any point the dough softens too much cover & place it in the refrigerator for 20-30 minutes so that it becomes firm before continuing with rolling & folding).

• Finally you will have a small rectangular dough. Wrap it tightly with a plastic wrap & place it in the refrigerator for 7 hours or overnight.
• After 7 hours, dough is ready to use.