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Photo of Butter Croissants by Anjali sahu at BetterButter
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Butter Croissants

Jul-31-2018
Anjali sahu
50 minutes
Prep Time
15 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Butter Croissants RECIPE

A croissant is a buttery, flaky, viennoiserie pastry named for its crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough.The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Recipe Tags

  • Medium
  • French
  • Breakfast and Brunch

Ingredients Serving: 10

  1. 1 1/4 teaspoons active dry yeast
  2. 3 tablespoons warm water (110 degrees F/45 degrees C)
  3. 3 teaspoon white sugar
  4. 1 3/4 cups all-purpose flour
  5. 1 1/2 teaspoons salt
  6. 2/3 cup warm milk
  7. 3 cup unsalted butter
  8. 1 egg
  9. 1 tablespoon water

Instructions

  1. Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
  2. Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and butter. Mix well; knead until smooth.
  3. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
  4. Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around.
  5. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle.
  6. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again.
  7. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle.
  8. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long.
  9. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water.
  10. Glaze croissants with egg wash.Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

Reviews (1)  

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Shelly Sharma
Jul-31-2018
Shelly Sharma   Jul-31-2018

Excellent recipe.

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