Keep the thickness even and the edges straight. Roll out the dough into a 10 by 36-inch rectangle about 1/4-inch thick. Remove the dough from the refrigerator and place it on a lightly floured work surface. Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes. Now the dough should resemble a folded letter. Give the dough a single fold by folding the left third of the dough over the center, then fold the right third of the dough to the left. Roll it into a 10 by 30-inch rectangle and turn it so a long side faces you. Remove the dough from the refrigerator, unwrap it, and place on a lightly floured work surface. Wrap the folded dough in plastic wrap and let it rest in the refrigerator for a minimum of 2 hours. Then fold one half over the other half and, if necessary, rotate the dough so that the seam is on your right. Fold each short end of the dough to the middle so they meet but do not overlap. Roll this out into another 10 by 30-inch rectangle about 1/8-inch thick. ![]() Incorporate the butter by folding the (butterless) left third of the dough over the center, Then fold the right third of the dough to the left, to resemble a folded letter. Spread the softened butter evenly over the right two thirds of the dough. Remove the dough from the refrigerator, unwrap the rectangle, and place it with a long side facing you on a lightly floured work surface. The cold retards the rising process, allowing a slow fermentation to help develop the flavor of the dough. Wrap the rectangle in plastic wrap and refrigerate for 2 hours. Place the dough on a lightly floured work surface and roll it out to an 8 by 15-inch rectangle about 1/4-inch thick. ![]() Place the dough on a lightly floured baking sheet, cover with plastic wrap, and let it proof at room temperature for about 30 minutes. If the dough is slightly sticky and ropy, knead it with your hands for about 30 seconds, until it is smooth. (The dough is too hard when it is difficult to mix in the mixer.) Remove the dough from the mixing bowl. (The dough is too soft when it cannot hold its shape.) If the dough is too hard, add cold water 1 tablespoon at a time until it has softened. If the dough is too soft, add more flour 1 tablespoon at a time until it is firmer. Add the dissolved yeast and beat on medium-high speed until the dough is well combined and no longer sticks to the sides of the bowl, about 1 minute. Set the mixer on medium speed and mix just until the ingredients are dispersed, about 5 seconds. Place the flour, salt, sugar, milk, and melted butter in the bowl of a stand mixer fitted with the paddle attachment. In a small bowl, dissolve the yeast in the cold water. Allow the butter to cool to room temperature. Thaw at room temperature and warm in the oven before serving.įor the egg wash: Prepare the dough: Melt the 3 tablespoons butter in a small saucepan over low heat. Leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. Bake until golden brown, about 10 minutes. With a pastry brush, very gently coat the pastries completely with egg wash. Make an egg wash by whisking together the egg yolks, whole egg, and milk in a small bowl until well combined. ![]() Allow the Pain au Raisin to proof at room temperature until they have doubled in size and appear light and full of air about 1 1/2 to 3 hours depending on the temperature of the room and of the dough. Place the pain au raisin on a parchment covered baking sheet, spaced about 2 inches apart. To close the pain au raisin, simply tuck the tail under the dough. Roll the dough toward you, starting at the long side. Sprinkle the top of the almond cream with the hydrated raisins. Use an offset spatula to spread a 1/8-inch-thick layer of almond cream over the dough, spreading it all the way to the edges of the rectangle. Allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air about 1 1/2 to 3 hours depending on the temperature of the room and of the dough.įor the Pain au Raisin: Have dough rolled to the 10 by 36-inch rectangle. Loosely cover the baking sheet with plastic wrap. Place the rolled croissants on a parchment covered baking sheet spaced about 2 inches apart. ![]() Thaw on a parchment paper-covered baking sheet overnight in the refrigerator before proceeding.) (At this stage, they can be frozen for up to 1 week if well wrapped in plastic wrap. Use the palms of your hands to roll each triangle up from the base to the tip. Gently pull the tip toward you this light stretch adds layers to the finished croissant without adding density. Lay each triangle on a lightly floured work surface with the tip facing you. For croissants: Use a sharp chef's knife to cut out triangles with a 2 1/2-inch base and 10-inch sides.
0 Comments
Leave a Reply. |