Homemade butter croissants (step by step)
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ingredients
500 g plain flour 250 ml lukewarm water 12 g salt 50 g granulated sugar 100 g fresh butter 250 g fresh butter 30 g yeast
progress
This is a challenging dough, which is worth some time and energy…
1.
prepare the ingredients
2.
Put the yeast into the lukewarm water and stir in the salted flour and mix…add the softened butter (100g) and mix between your hands
3.
then transfer the dough to a board.. but not a floured one.. just a dry one…and use your palm to knead the dough as if you were tearing it…it will take about 5 min and it will come together beautifully.
4.
When the dough is done, put it in a bowl, cover and let it rise at room temperature (24°C) for 2 hours.
5.
while the dough is rising. make a butter cube (250g of butter), place the butter cube on a piece of paper, cover with a second piece of paper and shape it with a rolling pin into a square about 20×20 cm. chill it properly and let it harden.
6.
it will sour nicely along the way
7.
Turn the dough out onto a floured board and just shape it into a rectangle with your fingers. Then fold it over three times from the bottom and top. Fold in half and place in cling film and leave to rest for 45mins
8.
Remove the dough from the foil and roll out on a floured board into a rectangle and place the butter cube in the middle and fold the dough over
9.
and roll again into a rectangle, fold it into a smaller half and attach the other side to get one shape. And again, roll into a rectangle and fold only in half turning 90°
10.
and roll into a rectangle and fold as if folding puff pastry. Roll it out again a little, place it on a smaller tray cover with cling film and put it in the fridge for a while. In the meantime, beat one egg to coat. ( I whipped it in an immersion blender to make it really well whipped )
11.
take the dough out of the fridge roll out slightly but very slightly divide into two halves….
12.
put one half in the fridge and roll the other half into a rectangle about 60cm long
13.
and cut triangles with a knife
14.
And begin to roll the croissants from the wider side into the narrow side, holding the point to stretch the dough as long as possible…
15.
Place them on a baking sheet lined with parchment paper and let them rise for another hour or so. Brush them with egg and bake them at 180°C for about 20-25min
16.
and let them cool
