How to Make Croissant Dough Without a Mixer, by Craftsy on YouTube. 4 min 49 s.
- Video length
- 4 min 49 s
- Time to do it
- 25 minutes plus 1 hour chillin
- Difficulty
- Medium
- Steps
- 8
What you need
Steps
Weigh your flour, liquid, sugar, salt and yeast on a digital scale. Keep the butter for the butter block separate and cold in the fridge.
Warm the water or milk to about 27°C (80°F), roughly finger temperature. Stir in the yeast and sugar and leave for 5 minutes.
Mix the flour and salt in a large bowl, pour in the liquid and add the soft dough butter. Stir with a fork until no dry flour is left.
Tip the dough onto a clean counter and gather it with your hands. Squeeze and fold until it comes together in a rough, shaggy ball, about 2 minutes.
Knead by hand: push the dough away with the heel of your palm, fold it back, turn and repeat. Work for 8 to 10 minutes until smooth and firm.
Check the texture before you stop kneading. The dough should be smooth and firm with a slight tack, not sticky; add flour only a spoonful at a time.
If the dough springs back or feels warm, cover it and rest 10 minutes, then finish kneading. Cold dough is easier to laminate.
Pat the dough into a flat rectangle, wrap it in plastic and chill at least 1 hour, or overnight, before you add the butter block.
Tips and common mistakes
Keep everything cool, because warm hands soften the dough butter and make the dough greasy.
Use a bench scraper to lift and turn the dough instead of dusting in more flour.
Chill the dough overnight for better flavour and easier rolling the next day.
Do not skip the chill before laminating, or the butter block will squish into the dough.
Questions
Can I make croissant dough without a mixer?
Yes. Croissant dough is stiff but small enough to knead by hand in 8 to 10 minutes. A mixer only saves effort.
How long does the dough need to rest?
Chill it at least 1 hour before adding the butter block. During lamination, rest it 30 minutes in the fridge between each fold.
Why is my dough sticky?
Warm hands, warm liquid or too much water. Chill it for 15 minutes and add a little flour only if it still sticks.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
