This cheater’s croissant dough is inspired by many different recipes, but specifically Dominique Ansel’s croissant MasterClass and Mandy Lee’s laminated dough in her book The Art of Escapism Cooking. Mandy skips using the butter in a block, instead spreading room-temperature butter over the surface of the dough, and then proceeds with folds. The results are still amazingly flaky, and it works great in applications such as morning buns, danish, and cruffins.
This recipe was excerpted from 'Baking for the Holidays' by Sarah Kieffer. Buy the full book on Amazon. Get more of our favorite Sarah Kieffer recipes →
What you’ll need
Stand Mixer
$450 At Amazon
Active Dry Yeast
$8 At Amazon
Rolling Pin
$24 At Amazon
All-Purpose Flour
$3 At Amazon
Don’t overmix the dough when combining ingredients; this can result in a tough, chewy texture. Make sure the European butter and flour mixture is pliable but not melting; it should have the texture of cream cheese and should spread easily. Don’t forget to remove the dough from the freezer after 6 minutes! If left in longer, the butter will start to freeze and then break apart as it rolls out. If you forget about the dough in the freezer, let it sit at room temperature for a while until it can be rolled out easily. The laminating process will help strengthen your dough.
Recipe notes
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