Budapest Croissant Recipe

Recipe Overview

This recipe produces approximately 24 croissants. Because the process is time-intensive, the original text recommends doubling the recipe if you have the capacity, as the finished croissants freeze exceptionally well.

Ingredients

• 1 pound all-purpose flour
• 4 Tbsp sugar
• 1 tsp salt
• 1/2 ounce fresh yeast (or 1 Tbsp dry yeast)
• 1-1/4 cups milk (divided usage)
• 12 ounces unsalted butter, at room temperature
• 1 egg, lightly beaten (for egg wash)

Instructions

Step 1: Prepare the Dough

1. In the bowl of an electric mixer fitted with a dough hook, combine the flour, sugar, and salt.
2. Dissolve the yeast in 1 cup of lukewarm milk. Pour this into the flour mixture along with the remaining 1/4 cup of milk.
3. Mix until the dough forms a ball. Remove the hook, cover the bowl with plastic wrap, and let the dough rest for 1 to 1.5 hours, or until it has doubled in bulk.
4. Punch down the dough to release air, cover it again, and refrigerate for 30 minutes.

Step 2: Enclose the Butter

1. Mold the room-temperature butter into a block.
2. Remove the chilled dough from the refrigerator. Cut a deep cross into the dough and spread out the sections so the center remains the thickest part.
3. Roll the dough out in opposite directions to form a shape resembling a four-leaf clover, ensuring the center stays thicker than the petals.
4. Place the butter block diagonally in the center of the cloverleaf. Fold the edges of the dough over to the center to completely enclose the butter.
5. Wrap the dough tightly in plastic wrap and chill for 1 hour.

Step 3: Lamination (The Turns)

1. Place the chilled dough on a lightly floured surface. Pound it lightly and evenly with a rolling pin to make it malleable.
2. Roll the dough into a rectangle approximately 9 by 16 inches.
3. First Turn: With the 9-inch side facing you, fold the dough into thirds like a letter (bottom third up, top third down).
4. Second Turn: Rotate the dough 90 degrees so the narrow end faces you and the seam is on your right. Roll it out again to a 9-by-16-inch rectangle and fold into thirds again.
5. Wrap in plastic wrap and refrigerate for 30 minutes.
6. Final Turns: Remove dough from the fridge. Pound it evenly and roll into a 9-by-16-inch rectangle. Complete two more turns (following the same folding and rotating method) for a total of four turns.
7. Wrap in plastic wrap and refrigerate for 50 to 60 minutes.

Step 4: Shaping and Baking

1. Preheat your oven to 400°F (205°C).
2. Roll the dough out into two large rectangles, each about 1/6 inch thick.
3. Cut the dough into triangles and roll them up to shape into crescents.
4. Place the shaped croissants on a baking sheet and allow them to rise for 20 minutes.
5. Brush each croissant with the beaten egg wash.
6. Bake for 15 minutes, or until golden brown.

Storage and Reheating

• Freezing: These croissants can be baked, immediately frozen, and reheated as needed.
• Reheating: To serve, place frozen croissants in a 350°F (175°C) oven for about 5 minutes, or until the crust is crisp.

FAQ

Can I use dry yeast instead of fresh?

Yes, the recipe specifies that you can substitute the 1/2 ounce of fresh yeast with 1 tablespoon of dry yeast.

Is it true that croissants were invented in Budapest?

Wolfgang Puck notes that the first croissant was born in Budapest in 1686, though this is a subject of debate in the food world. Some food historians, like Alan Davidson, suggest otherwise, but the Budapest legend remains a popular origin story.

How many turns does the dough require?

This recipe requires a total of four turns. You perform the first two turns, rest the dough, and then complete the final two turns before the final long chill.