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Flaky 10-Step Argentinian Croissants Recipe (Page 3 ) | March 21, 2025
  • Knead the dough until smooth and elastic (about 10 minutes).
  • Place the dough in a greased bowl, cover, and let it rise until doubled in size (about 1.5 hours).

3. Prepare the Butter Layer

  • Arrange the cold butter slices between two sheets of parchment paper.
  • Flatten using a rolling pin into a 7×7 inch square. Refrigerate until firm.

4. Incorporate the Butter

  • Roll out the dough into a 12×12 inch square.
  • Place the butter square in the center and fold the dough over it, sealing the edges.

5. Laminate the Dough

  • Roll the dough into a rectangle (20×10 inches).
  • Fold into thirds (like a letter) and chill for 30 minutes.
  • Repeat rolling and folding two more times, chilling between each fold.

6. Shape the Croissants

  • Roll the dough into a 20×12 inch rectangle.
  • Cut into triangles with a base of about 4 inches.
  • Roll each triangle from base to tip, curving into a crescent shape.

7. Final Proofing

  • Place croissants on a parchment-lined baking sheet.
  • Cover loosely and let rise until puffy (about 1.5 hours).

8. Bake

  • Preheat the oven to 375°F (190°C).
  • Brush croissants with a beaten egg for shine.
  • Bake for 18–20 minutes until golden brown.

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