Butter Croissant

Name: Butter Croissant
Total time: 360 min
Yield: 12
Cuisine: International
Ingredients: 500 g bread flour; 60 g sugar and 10 g salt; 8 g instant yeast; 140 ml cold water and 140 ml cold milk; 40 g soft butter for the dough; 280 g cold butter for laminating (82% fat butter is best); For the wash: 1 egg with 1 tbsp milk

Recipe No.: W-70

InternationalFrench360 minServes 12

"Croissant" is a French word meaning "crescent", and it took its name from its shape. Its origin is generally traced to the Austrian "kipferl", and it is said that the first to offer it to Parisians was an Austrian bakery opened in Paris around 1838–39. The yeast-raised, butter-laminated croissant we know today only took shape in the early 20th century, when French bakers developed its folded dough, until it became the king of the French breakfast. Its secret is patience and cold: cold butter folded into the dough several times, so that it opens in the oven into dozens of crisp layers.

France (influenced by the Austrian kipferl) — It goes back to the Austrian kipferl; the butter-laminated dough took shape in France in the early 20th century

Origin of the dish: France (influenced by the Austrian kipferl) — It goes back to the Austrian kipferl; the butter-laminated dough took shape in France in the early 20th century

Photo: Croissants au beurre (18953292873).jpg by Herry Wibisono (herryway), CC0 (Wikimedia Commons)

Ingredients for Butter Croissant

500 gbread flour
60 gsugar and 10 g salt
8 ginstant yeast
140 mlcold water and 140 ml cold milk
40 gsoft butter for the dough
280 gcold butter for laminating (82% fat butter is best)
1egg with 1 tbsp milk (For the wash)

Method

Mix the flour, sugar, salt and yeast, add the water, milk and soft butter and knead for 5 minutes until it holds together. Shape into a flat square, cover and chill overnight (or at least 1 hour).
Place the cold butter between two sheets of baking paper and beat it with a rolling pin into a 20×20 cm square, then chill.
Roll the dough into a rectangle of about 22×42 cm, put the butter square on one half, fold the other half over it and seal the edges well.
Roll the dough lengthways to about 60×22 cm and fold in three like a letter. Wrap and chill for 30 minutes.
Repeat the rolling and folding two more times, chilling 30 minutes between each.
Roll the dough to 4 mm thick and cut triangles about 20 cm tall with an 8 cm base, with a small slit in the middle of each base.
Roll each triangle from the base to the tip to form the crescent and place on a tray with the tip tucked underneath.
Let them proof for about 2 to 2½ hours somewhere warm, no hotter than 26°C (so the butter does not melt), until puffy and wobbly.
Brush with the egg wash and bake at 200°C for 15–18 minutes until golden. Cool for 10 minutes before eating.

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