Flaky Savory Croissants Recipe with Sesame and Olive Oil

Savory Croissants Recipe

Category: Yeast Pastries
Servings: 14

Ingredients:

Instructions:

For these irresistibly delicious savory croissants, start by making the dough. Here’s how you’ll do it:

1. Activate the Yeast: Begin by dissolving the fresh yeast in room temperature water (about 230g). Stir gently until it completely dissolves.

2. Mix the Flours: In a stand mixer fitted with a dough hook, combine the two types of flour – all-purpose and Manitoba flour. Mix them together thoroughly to ensure an even consistency.

3. Form the Dough: Pour the dissolved yeast mixture into the flour and start the mixer at a low speed. Allow it to knead until you get a smooth, homogeneous dough. Once the dough begins to form, add the olive oil slowly. Continue kneading until the oil is fully incorporated and the dough is soft and elastic.

4. Shape the Dough: Transfer the dough to a lightly floured surface. Shape it into a ball by gently folding the edges toward the center. This step, known as pirling, helps to create structure and elasticity. Once formed into a ball, transfer it to a bowl, cover it with plastic wrap, and allow it to rest at room temperature for about an hour.

5. Prepare the Butter Block: While the dough is resting, take the butter (250g) and place it in the center of a piece of parchment paper. Gently roll the butter into a square using a rolling pin, making sure it is pliable but firm.

6. Roll the Dough: Once the dough has rested, dust your work surface lightly with flour and roll the dough into a square shape. The dough should be large enough to fold around the butter block. Place the butter in the center of the dough square, positioning it diagonally to form a rhombus.

7. Seal and Rest: Fold the corners of the dough over the butter, making sure the edges meet without overlapping. Press the edges down to seal them. Then, wrap the dough in plastic wrap and refrigerate for 10-15 minutes to chill.

8. Roll and Fold Again: After the initial rest, remove the dough from the fridge and place it back on your floured surface. Roll the dough into a larger rectangle by stretching one side of the dough. Once it’s rolled out, fold the dough in thirds, as if you were folding a letter. This is the first “turn.”

9. Refrigerate and Repeat: Wrap the dough back in plastic wrap and refrigerate for about 30 minutes. After this time, repeat the folding process for another two turns, refrigerating the dough between each turn. The final rest should be around 2 hours to allow the dough to relax and the butter to fully incorporate.

10. Shape the Croissants: Once the dough has rested sufficiently, roll it out to a thickness of about 2-3 mm. The final rectangle should be about 75 cm wide and 15 cm tall. From here, cut the dough into 15 triangles, each about 10 cm at the base and 15 cm in height.

11. Shape the Croissants: To form the croissants, hold the base of one triangle with one hand and gently stretch the dough with the other hand to elongate it by about a quarter. Then, roll the dough from the base to the tip, making sure not to press or squeeze too tightly. You should end up with two complete turns, creating three spirals.

12. Proof the Croissants: Place the shaped croissants on a baking tray lined with parchment paper, making sure to space them out evenly. Brush the tops with a beaten egg yolk to give them a glossy, golden finish. Allow them to rise at room temperature for about 1.5 hours.

13. Bake the Croissants: Preheat your oven to 200°C (390°F), using the convection setting if available. Place the croissants in the oven and bake for about 30 minutes. Keep an eye on them, but refrain from opening the oven door until they are beautifully golden brown.

14. Serve and Enjoy: Once baked, remove the croissants from the oven and allow them to cool for a few minutes. Serve warm or at room temperature. The outer layers should be crisp and golden, while the inside remains soft and flaky.

Tips for Perfect Savory Croissants:

• For an extra touch of flavor, you can sprinkle sesame seeds or black sesame seeds over the top of the croissants before baking.
• If you want a more intense butter flavor, make sure to use high-quality, unsalted butter for the butter block.
• For a lighter croissant texture, be sure not to rush the resting times, as the dough needs to relax to achieve the ideal flaky layers.
• You can also experiment by adding a touch of grated cheese or herbs to the dough before rolling it out for added flavor.

Enjoy your freshly baked savory croissants, perfect for a special breakfast, brunch, or as a delightful snack with a savory filling!