Preparation

• 

• Let’s start with the preparation of our puff pastry croissants, with this recipe you will get about 12 large or 24 small ones.

  First, in a bowl, gather the zest of an orange, the zest of a lemon, the tablespoon of honey, and the half shot glass of rum. Stir with a teaspoon and let infuse, covered with plastic wrap, for about 10 minutes.

  Break the fresh yeast into the bowl of the stand mixer with the water. Stir until it has dissolved. At this point, also add the sifted flour and start kneading with the hook at minimum speed.

  Add the eggs and continue to mix.

  Add the softened butter, one piece at a time. Please note, this step is crucial: before adding a second piece of butter, wait for the first piece to be well absorbed by the dough.

  Knead until the dough is shiny, homogeneous, and well incorporated.

  Add the granulated sugar, the aromatic mixture prepared earlier, and the salt, and knead at medium speed until completely incorporated.

  Place the dough in a bowl, cover it with plastic wrap, and put it in the coldest part of the fridge, the lower part, for 12 hours.

  After the resting time, I usually knead in the evening and leave it to rise all night, prepare the butter for the layering. Place the butter between two sheets of parchment paper and, with the rolling pin, roll it out into a rectangle about 1/8 inch thick.

  During this step, if the butter softens too much, put it back in the fridge for a few minutes and then continue.

  Take the croissant dough out of the fridge and roll it into a rectangle that is double the butter, at a thickness of about 2.5 inches.

  Place the butter in the center of the rectangle of dough.

  Fold the dough over without overlapping the two sides and seal the closures in the center.

  Turn the dough 90 degrees so that one of the openings is in front of you, and gently tap it with the rolling pin to roll it out to a thickness of 2.5-2.75 inches (it is crucial to respect the thickness). This way, the butter does not crack and is not absorbed by the dough, and you avoid tearing it with butter leakage. It is important for both dough and butter to be cold. To roll, lightly dust the dough with flour.

  Maintain a regular rectangular shape by removing any excess dough.

  At this point, we need to perform three 3-fold turns.

  To execute the 3-fold turn, fold the upper flap of dough to the center and overlap the lower flap. Wrap in plastic wrap and refrigerate for 30 minutes. After 30 minutes, take the dough and, lightly dusting with flour, roll out the dough again maintaining the rectangular shape and repeat the 3-fold turn.

  Put it back in the fridge to rest, always covered with plastic wrap, for 30 minutes.

  Take the dough again, place the side opening on your right, and, always tapping with the rolling pin, start rolling. Repeat the 3-fold turn.

  After the last fold, refrigerate for 2 hours.

  Take it out of the fridge and roll it out to a thickness of 1.5 inches, gently, being careful not to tear the dough, this is when it can happen most easily.

  With a pizza cutter, cut to obtain the triangles. Make a small cut at the base of each triangle.

  Gently stretch each triangle from the tip, so you can make many turns on your croissant.

  For shaping, you can simply roll and tighten well from the base to the tip.

  Place the puff pastry croissants well spaced, with the rolled tip facing down to prevent it from lifting during baking.

  Cover with a cloth and let rise for two hours at a maximum temperature of 78°F/80°F, to prevent the butter from melting. Gently brush with egg and milk and sprinkle with granulated sugar.

  Bake in a hot oven at 356°F for 20 minutes, I use the fan-assisted function of my oven.

  If you wish, you can sprinkle them with powdered sugar.