Butter Croissant
Butter Croissant
Ingredients
For the Dough
- 362 g bread flour, 11.5% to 12.5% protein content
- 6 g instant dry yeast
- 44 g sugar, fine sugar
- 7 g salt, sea salt or cooking salt
- 15 g milk powder
- 178 g crushed ice
- 29 g unsalted butter, softened
For the Butter Block
- 200 g unsalted butter, cold
For the Egg Wash
- 1 egg yolk
- 1 tablespoon milk
Instructions
- 1
In a large mixing bowl, combine the bread flour, instant dry yeast, sugar, salt, and milk powder. Whisk to combine.
⏱️ 2 min
- 2
Add the crushed ice to the dry ingredients. Mix until a shaggy dough forms. Gradually add the softened unsalted butter (29g) and knead until the dough comes together and is smooth, about 10-15 minutes by hand or 7-10 minutes with a stand mixer on medium speed. The dough should be slightly tacky but not sticky.
⏱️ 15 min
- 3
Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours). This slow fermentation develops flavor.
⏱️ 480 min
- 4
Prepare the butter block: Take the cold unsalted butter (200g) and place it between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 15 cm x 15 cm square. Ensure the butter is pliable but still cold.
⏱️ 10 min
- 5
On a lightly floured surface, roll out the chilled dough into a 20 cm x 20 cm square. Place the butter block diagonally in the center of the dough, so the corners of the butter align with the midpoints of the dough's sides.
⏱️ 5 min
- 6
Fold the corners of the dough over the butter block, bringing them to the center to completely enclose the butter, forming an envelope. Pinch the seams to seal the butter inside.
⏱️ 3 min
- 7
Lightly flour your work surface and the top of the dough. Roll the dough into a rectangle approximately 20 cm x 60 cm. Aim for an even thickness.
⏱️ 5 min
- 8
Perform the first 'turn': Fold one-third of the dough over the middle, then fold the remaining third over the top, like folding a letter. This is a single turn. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
⏱️ 35 min
- 9
Repeat the rolling and folding process (steps 7 and 8) two more times, for a total of three turns. After each turn, refrigerate the dough for 30 minutes. This creates the layers.
⏱️ 100 min
- 10
After the final turn and chilling, roll the dough into a large rectangle, approximately 30 cm x 40 cm and about 3-4 mm thick. Trim the edges to create clean lines.
⏱️ 10 min
- 11
Cut the dough into triangles. For classic croissants, cut the rectangle in half lengthwise, then cut triangles with a base of about 8-10 cm. You should get about 8-10 triangles.
⏱️ 5 min
- 12
Starting from the wide base of each triangle, gently roll it up towards the point, creating the croissant shape. Place the croissants on a baking sheet lined with parchment paper, leaving space between them.
⏱️ 10 min
- 13
Proof the croissants: Cover the baking sheet loosely with plastic wrap or a damp towel and let them rise in a warm, draft-free place for 2-3 hours, or until they have doubled in size and are visibly puffy and jiggly. They should look light and airy.
⏱️ 180 min
- 14
Preheat your oven to 190°C (375°F).
⏱️ 15 min•🌡️ 190
- 15
Prepare the egg wash: Whisk together the egg yolk and milk in a small bowl.
⏱️ 1 min
- 16
Gently brush the tops of the proofed croissants with the egg wash, being careful not to deflate them.
⏱️ 2 min
- 17
Bake the croissants for 18-22 minutes, or until golden brown and puffed. If they are browning too quickly, you can reduce the oven temperature slightly.
⏱️ 20 min•🌡️ 190
- 18
Remove from the oven and let cool on a wire rack for at least 15-20 minutes before serving. Enjoy your homemade butter croissants!
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Croissant
For the Dough
- 362 g bread flour, 11.5% to 12.5% protein content
- 6 g instant dry yeast
- 44 g sugar, fine sugar
- 7 g salt, sea salt or cooking salt
- 15 g milk powder
- 178 g crushed ice
- 29 g unsalted butter, softened
For the Butter Block
- 200 g unsalted butter, cold
For the Egg Wash
- 1 egg yolk
- 1 tablespoon milk
Instructions
- 1
In a large mixing bowl, combine the bread flour, instant dry yeast, sugar, salt, and milk powder. Whisk to combine.
⏱️ 2 min - 2
Add the crushed ice to the dry ingredients. Mix until a shaggy dough forms. Gradually add the softened unsalted butter (29g) and knead until the dough comes together and is smooth, about 10-15 minutes by hand or 7-10 minutes with a stand mixer on medium speed. The dough should be slightly tacky but not sticky.
⏱️ 15 min - 3
Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours). This slow fermentation develops flavor.
⏱️ 480 min - 4
Prepare the butter block: Take the cold unsalted butter (200g) and place it between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 15 cm x 15 cm square. Ensure the butter is pliable but still cold.
⏱️ 10 min - 5
On a lightly floured surface, roll out the chilled dough into a 20 cm x 20 cm square. Place the butter block diagonally in the center of the dough, so the corners of the butter align with the midpoints of the dough's sides.
⏱️ 5 min - 6
Fold the corners of the dough over the butter block, bringing them to the center to completely enclose the butter, forming an envelope. Pinch the seams to seal the butter inside.
⏱️ 3 min - 7
Lightly flour your work surface and the top of the dough. Roll the dough into a rectangle approximately 20 cm x 60 cm. Aim for an even thickness.
⏱️ 5 min - 8
Perform the first 'turn': Fold one-third of the dough over the middle, then fold the remaining third over the top, like folding a letter. This is a single turn. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
⏱️ 35 min - 9
Repeat the rolling and folding process (steps 7 and 8) two more times, for a total of three turns. After each turn, refrigerate the dough for 30 minutes. This creates the layers.
⏱️ 100 min - 10
After the final turn and chilling, roll the dough into a large rectangle, approximately 30 cm x 40 cm and about 3-4 mm thick. Trim the edges to create clean lines.
⏱️ 10 min - 11
Cut the dough into triangles. For classic croissants, cut the rectangle in half lengthwise, then cut triangles with a base of about 8-10 cm. You should get about 8-10 triangles.
⏱️ 5 min - 12
Starting from the wide base of each triangle, gently roll it up towards the point, creating the croissant shape. Place the croissants on a baking sheet lined with parchment paper, leaving space between them.
⏱️ 10 min - 13
Proof the croissants: Cover the baking sheet loosely with plastic wrap or a damp towel and let them rise in a warm, draft-free place for 2-3 hours, or until they have doubled in size and are visibly puffy and jiggly. They should look light and airy.
⏱️ 180 min - 14
Preheat your oven to 190°C (375°F).
⏱️ 15 min•🌡️ 190 - 15
Prepare the egg wash: Whisk together the egg yolk and milk in a small bowl.
⏱️ 1 min - 16
Gently brush the tops of the proofed croissants with the egg wash, being careful not to deflate them.
⏱️ 2 min - 17
Bake the croissants for 18-22 minutes, or until golden brown and puffed. If they are browning too quickly, you can reduce the oven temperature slightly.
⏱️ 20 min•🌡️ 190 - 18
Remove from the oven and let cool on a wire rack for at least 15-20 minutes before serving. Enjoy your homemade butter croissants!
⏱️ 20 min