Butter Croissant Recipe

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.

INGREDIENTS

Dough

  • 1 cup warm water
  • 4 tsp active yeast
  • 4 cups bread flour
  • 3 tsp salt
  • 50g granulated sugar
  • 100 g unsalted butter

Egg mixture

  • 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…!

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