Butter Croissant Recipe
So finally I made it…
Butter croissant has been on my list; finally, I can mark a cross on it. I often think to make it but every time I skip it.
If you are in search of extra yummy croissant then you are at right place. This is so yummy, buttery and delicious, perfect for breakfast.
- 1 cup warm water
- 4 tsp active yeast
- 4 cups bread flour
- 3 tsp salt
- 50g granulated sugar
- 100 g unsalted butter
- 2 eggs
- Pinch of salt
INSTRUCTIONS FOR Butter Croissant Recipe
- 1) Combine water and yeast, meanwhile mix flour, sugar and salt together
- 2) Knead flour with liquid yeast, when incorporate then add 6 ½ tbsp butter into the mixture, continue kneading
- 3) When just combined, transfer dough to your work surface, without additional flour, use your palm to smash the dough, for about 5 minutes, folding in half and smashing together again. Make a smooth round ball
- 4) Now place the dough in a large bowl lined with plastic wrap, and let it double in size in room temperature.
- 5) Dust your work surface, and your dough into it. Flat the dough and part it in a rectangular shape, wrap it in the refrigerator overnight.
- 6) Now take 16 ½ tbsp of butter in 7 by 8 inches plastic bag, and shape it into a slab, once chilled, trim off the edges.
- 7) When rolling dough makes sure you butter and dough are at the same consistency, this will make rolling much smoother and the layer will be evener.
- 8) Let the butter slab sit out for about 45 minutes at room temperature to soften
- 9) When the butter slab is softening enough, remove the dough from the refrigerator.
- 10) Now on a floured surface roll the dough into 15 by 7 inches rectangle, place the soften butter slab in one-half and fold in the other half.
- 11) Tap the dough gently, with rolling pin, then roll from the centre out until you have a rectangle of 24 inches long by 8 inches wide.
- 12) When you have reached the proper size, sweep off the excess flour and fold the left corner 2/3 of the dough up to the end almost fold the right corner roll it.
- 13) Now make a double turned, repeat the steps and roll out until you have rectangle 24 inches long by 8 inches wide.
- 14) Fold the left side of dough up to the centre, and right part over that, you have now made you simple turned.
- 15) One double turn and one simple turn. That’s all.
- 16) Wrap it up and refrigerate it for one hour.
- 17) Meanwhile to make a perfect egg wash, blend eggs and pinch of salt together.
- 18) Use half the dough at a time and chill the other half.
- 19) Roll it into the rectangle 18 inches long and 9 inches wide. And cut the croissant with your chef knife.
- 20) Roll them and give them a beautiful look and place them on butter paper and brush them with egg wash right before baking.
- 21) Preheat your oven at 200 degree Celsius and bake them for 10minutes, then lower the temperature at 190 degree Celsius for about 12 minutes more.
- 22) Croissants are ready and enjoy…!