{"id":203075,"date":"2025-04-24T17:08:14","date_gmt":"2025-04-24T17:08:14","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/the-swiss-roll-method-for-croissant-dough-phils-home-kitchen\/"},"modified":"2025-04-24T17:08:14","modified_gmt":"2025-04-24T17:08:14","slug":"the-swiss-roll-method-for-croissant-dough-phils-home-kitchen","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=203075","title":{"rendered":"The \u201cSwiss Roll\u201d method for croissant dough! \u2013 Phil’s Home Kitchen"},"content":{"rendered":"


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The idea with this method is that you can make a batch of croissant dough in an easier and quicker way, without having to do lots of different turns.<\/p>\n

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\"Butter, <\/a> <\/p>\n

Pains au chocolat using the \u201cSwiss Roll\u201d method! <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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\"Butter, <\/a> <\/p>\n

Pains au chocolat using the \u201cSwiss Roll\u201d method! <\/p>\n<\/p><\/div>\n

\"Butter, <\/a> <\/p>\n

Pains au chocolat using the \u201cSwiss Roll\u201d method! <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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This is very much an experiment for making croissant dough and I decided to turn them into pains au chocolate rather than croissants.<\/p>\n

You basically roll up a yeasted dough that has been spread with soft butter: just like a Swiss Roll! This gives many layers instantly. This roll then gets rolled out and folded in half to double those layers. It is then ready to use for croissants or pains au chocolat.<\/p>\n

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I\u2019m pretty sure I had seen a video of this type of method floating around on social media ages ago.<\/p>\n<\/blockquote>\n

A lot of those sped-up videos of food hacks and quirky ideas you see online are dreadful, but this piqued my interest so I thought it was time to give this method a go.<\/p>\n

You still need time for the dough to prove, but you really cut down on the book turns or envelope turns that feature in the traditional method.<\/p>\n

My verdict on this method, with visual comparisons between this method and a more traditional method, is below the recipe.<\/p>\n

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\n\t\t\t\t\"Butter,<\/a>\n\t\t\t<\/div>
\n\t\t\t\tNicely proofed pain au chocolat using the \u201cSwiss Roll\u201d method: encouraging layers visible!
\n\t\t\t\t<\/figcaption><\/figure>\n<\/p><\/div>\n

I couldn\u2019t remember the full details from the online video, just the rolling up like a Swiss Roll. I found cutting horizontally along the length of the roll to release surface tension in the dough really helps roll out what is a thick piece of dough.<\/p>\n

I used a smaller batch of the dough in my main croissant recipe in case this was a disaster but increased the butter proportionally so I could get enough spread over the dough. That recipe is here<\/a> and it contains the full recipe, along with tips and shaping instructions.<\/p>\n

Recipe: \u201cSwiss Roll\u201d method for croissant dough -makes 4<\/h2>\n
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\"Butter, <\/a> <\/p>\n

Pains au chocolat using the \u201cSwiss Roll\u201d method! <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Initial dough:<\/strong><\/h5>\n