Butter Croissant
Making butter croissants from scratch is a rewarding but time-intensive process that involves creating a yeasted dough and layering it with butter through a technique called lamination. Here’s a step-by-step overview of how to make them:
Ingredients
For the dough:
-
500g all-purpose flour
-
60g sugar
-
10g salt
-
10g instant yeast
-
300ml cold milk
-
30g unsalted butter (softened)
For the butter block:
-
250g unsalted butter (cold, but pliable)
For the egg wash:
-
1 egg
-
1 tbsp milk
Steps to Make Butter Croissants
1. Make the Dough
-
Mix flour, sugar, salt, and yeast (place yeast and salt on opposite sides of the bowl).
-
Add milk and mix until dough forms.
-
Add softened butter and knead until smooth (5–10 min).
-
Shape into a rectangle, cover, and chill for 1 hour.
2. Prepare the Butter Block
-
Place cold butter between two sheets of parchment.
-
Pound and roll into a 15x15cm square.
-
Keep chilled but pliable.
3. Laminate the Dough
-
Roll dough into a 30x30cm square.
-
Place butter block in the center (like a diamond on a square).
-
Fold corners of the dough over the butter to seal it inside.
-
Roll into a 60x20cm rectangle.
-
Fold into thirds (like a letter) – this is the first turn.
-
Chill for 30 min.
-
Repeat rolling and folding two more times, chilling between each turn.
4. Shape the Croissants
-
Roll dough to a large rectangle (around 60x30cm).
-
Cut into long triangles (base around 8–10cm).
-
Roll from base to tip, slightly stretching dough as you roll.
-
Curve into crescent shapes.
5. Proof the Croissants
-
Place on baking tray with parchment.
-
Cover lightly and let rise at room temp (21–24°C) for 2–3 hours, until doubled.
6. Bake
-
Preheat oven to 200°C (390°F).
-
Brush croissants with egg wash.
-
Bake for 15–20 min until golden brown.
Tips
-
Don’t rush the chilling steps. They’re crucial for good layers.
-
Use high-quality butter for the best flavor.
-
Humidity helps proofing. You can place a bowl of warm water in the oven (turned off) to create a warm environment.