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 ELABORATION:

  • In the bowl of a stnad mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Whisk them together to combine, then pour in the milk while the mixer runs on slow. Continue to mix until all of the flour is incorporated, then turn it up to medium speed and mix until the dough is smooth and elastic, about 5...

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 ELABORATION:

  • In the bowl of a stnad mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Whisk them together to combine, then pour in the milk while the mixer runs on slow. Continue to mix until all of the flour is incorporated, then turn it up to medium speed and mix until the dough is smooth and elastic, about 5 minutes.

  • Place the dough in a clean bowl, cover with a kitchen towel and let it rise for about an hour, or until it is slightly puffy and soft. Place it in the fridge for at least an hour, or overnight if you can. 

  • Prepare two pieces of parchment paper. Lay one on your work surface and sprinkle it generously with flour. Lay out your butter on the floured parchement– it should be cold but not completely firm, or it will just break up into chunks. If you’re using sticks, cut them in half lengthwise and lay them side by side. 

  • Sprinkle the top of the butter generously with flour, lay the other sheet of parchment on top, and gently bash it/roll out with a rolling until it is about 8″x8.” Set it in the refrigerator until the dough is ready.

  • On a floured surface, roll out the dough into a square about 10″x10″, then lay your butter block on top an angle, so that you have a diamond on top of a square. Pull the edges of the dough up and around the butter, pinching at the seams to seal it in.

  • Next, take your rolling pin and gently tap up and down along the dough, beginning to spread out the butter and pushing it out into a more rectangular shape. Gently roll the dough in one direction strokes (not going back and forth over it) until you have a rectangle measuring 18″x10″. Fold one third of the end of the rectangle over the center, then follow with the other end. The dough will be folded like a letter. 

  • Wrap it well in plastic wrap, then place it in the refrigerator for about 30 minutes. Remove the rolling/folding/refrigerating process 3 times, then your dough is ready to shape. Instead of shaping like a traditional croissant, roll each half of the dough into rectangles a bit larger than 8″x15″, keeping the edges as straight as possible. Trim off any uneven edges, then cut the into 1″ strips lengthwise so that you have 8 1″ wide strips that are 15″ long. 

  • Roll each strip into a spiral, wrapping the end over the top and then securing it underneath. Place each roll into a muffin tin, then place it in a clean plastic bag to rise, tucking the ends of the bag under to protect the dough from drafts. Allow them to rise for 1 1/2 – 2 hours, or until the dough is soft and puffy.

  • Bake at 160С for about 20-30 minutes, until the edges are a deep golden brown. Remove them from the oven, and allow them to cool so that you can handle them without burning your fingers. Roll the warm cruffins in white sugar, then fill or top if desired.

 

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Ingredients 4 persons
  • 339 g whole milk
  • 150 g white sugar
  • 33 g yeast
  • 5 g sea salt
  • 1530 g all-purpose flour plus more for the butter block and rolling
  • 930 grams butter
  • white sugar for rolling.
Recipes. The Cook & Chef Institute