Butter Croissant Recipe

Preparation Instructions

1. 1

   Making the Dough

   In a small bowl, mix warm water with yeast and sugar. Let it sit for about 5 minutes until bubbly. In a large bowl, combine flour and salt. Add the yeast mixture and warm milk. Mix until a dough forms.

2. 2

   Kneading the Dough

   Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Form into a ball and place in a greased bowl. Cover with a damp cloth and let rise in a warm place for about 1 hour.

3. 3

   Chilling the Dough

   Once the dough has risen, punch it down and refrigerate for 30 minutes. Meanwhile, prepare the butter for lamination by placing it between two sheets of parchment paper and rolling it into a rectangle.

4. 4

   Laminating the Dough

   Roll the chilled dough into a rectangle large enough to encase the butter. Place the rolled butter in the center of the dough and fold the dough over the butter, sealing the edges. Roll out the dough again into a rectangle, then fold it into thirds. Repeat this process 2 more times, chilling for 30 minutes between each fold.

5. 5

   Shaping the Croissants

   After the final fold, roll the dough into a large rectangle. Cut into triangles and roll each triangle from the base to the tip to form a croissant shape. Place on a baking sheet lined with parchment paper.

6. 6

   Final Proofing

   Cover the shaped croissants with a damp cloth and let them rise for about 1 hour until puffy.

7. 7

   Baking the Croissants

   Preheat the oven to 400°F (200°C). Brush the croissants with milk or egg wash for a golden finish. Bake for 15-20 minutes until golden brown and flaky.