Ep 11. Croissant Dough

In season 1 episode 11 of Bake With Anna Olson, titled "Croissant Dough," Anna teaches viewers how to make the perfect flaky and buttery croissant dough from scratch. She begins by explaining the importance of proper measurements and technique when working with laminated doughs, which are notoriously finicky and require a delicate touch to get just right.

Anna demonstrates how to mix the dough, which includes a combination of flour, yeast, sugar, salt, and butter, and explains how to properly knead and roll it out to create the distinct layers of a croissant. She also shares her tips for shaping the dough into the classic crescent shape, as well as other fun variations like pain au chocolat and savory ham and cheese croissants.

Throughout the episode, Anna offers helpful troubleshooting advice for common issues that can arise when working with croissant dough, such as uneven rising or dough that tears or collapses during baking. She also provides helpful tips for managing dough temperature, humidity, and other variables that can affect the final product.

As always, Anna's warm and approachable teaching style makes the process of making croissant dough feel both accessible and fun. Whether you're a seasoned baker or a relative novice, this episode will leave you feeling confident and inspired to tackle this classic pastry at home.