All Butter Croissant Recipe
Make All Butter Croissant Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Butter block (beurrage)
Egg wash
Method
Dough
- 1
Mix dry ingredients
Whisk together the all-purpose flour, sugar, salt and instant yeast in a large bowl. Keep the yeast and salt on opposite sides of the bowl until combined to avoid direct contact.
- 2
- 3
Form dough
Make a well in the dry ingredients, pour in the liquid mixture and mix with a spatula until a rough shaggy dough forms. Turn the dough out onto a lightly floured surface and knead by hand for 5–7 minutes (or use a stand mixer with a dough hook for 4–5 minutes) until it comes together into a smooth, slightly tacky ball. Dough temperature should be around 22–24°C (72–75°F).
- 4
First rest (bulk chill)
Shape the dough into a flat rectangle roughly 20 x 15 cm, wrap tightly in plastic wrap and chill in the refrigerator for 30–45 minutes. This firms the dough and relaxes gluten to make laminating easier.
Butter block (beurrage)
- 5
Prepare butter block
While the dough rests, place the 250 g cold butter between two sheets of parchment and pound/roll it with a rolling pin to soften slightly and create an even 18 x 20 cm rectangular block about 1–1.5 cm thick. Keep the edges neat. Chill in the refrigerator if it becomes too soft; the block should be pliable but still cool (about the same firmness as the chilled dough).
Lamination and folding
- 6
Enclose butter
On a lightly floured surface, roll the chilled dough into a rectangle approximately 35 x 20 cm. Place the butter block centered on the lower half of the dough so the longer edges align. Fold the top half of the dough over the butter, then fold the bottom half up to fully enclose the butter like a business envelope. Press the seams to seal.
- 7
First roll and fold (single turn)
Rotate the dough so a short edge faces you. Lightly dust surface with flour and roll the package into a long rectangle about 60 x 20 cm, using even, gentle pressure to avoid squeezing butter out. Fold the dough into thirds (like a letter). This is a single (simple) turn. Wrap in plastic and chill for 30–45 minutes until firm.
- 8
Second turn (double the layer count)
Repeat the rolling to 60 x 20 cm and fold into thirds again. This is the second single turn. Wrap and chill for 30–45 minutes. For classic croissants, perform one more single turn (third turn): roll again to the same size and fold into thirds, then chill for at least 1 hour or overnight. Total: 3 single turns (tourages) giving many layers.
- 9
Final rest
After the last chill, roll the dough on a lightly floured surface to a rectangle roughly 40 x 30 cm and about 3–4 mm (1/8 inch) thick. Keep edges straight and even. Chill 15–20 minutes if the butter becomes too soft.
Shaping
- 10
Cut triangles
Trim the edges to make a neat rectangle, then cut the dough in half lengthwise to make two 20 x 30 cm pieces. From each piece, cut triangles approximately 12 cm wide at the base and 20 cm tall (or adjust to preferred size). A ruler and sharp knife or pizza cutter give clean edges.
- 11
Shape croissants
Starting at the base of each triangle, make a small 1 cm slit in the center. Gently stretch the base of the triangle a little, then roll toward the tip, stretching slightly as you roll to create tension. Place the rolled croissants seam-side down on a baking tray lined with parchment, spacing about 5 cm apart. Curve the ends slightly inward to form the classic crescent shape if desired.
Proofing
- 12
Egg wash and final proof
Whisk the egg with 1 tablespoon cold water. Lightly brush the croissants once with egg wash (do not saturate). Place the tray in a warm, humid proofing place (ideally 26–28°C / 79–82°F, 75% humidity) and proof for 1.5–2 hours until they are noticeably puffy and about doubled in size but still hold shape. If your environment is cooler, proof longer (up to 3 hours).
Bake
- 13
Final egg wash and bake
Preheat the oven to 200°C (390°F). Brush croissants a second time with egg wash and, if desired, sprinkle a little coarse sugar on top of some. Bake one tray at a time on the middle rack for 10 minutes, then reduce heat to 180°C (355°F) and bake for an additional 8–12 minutes until deep golden brown and crisp. Total bake time about 18–22 minutes depending on size and oven.
- 14
Cool
Remove croissants from the oven and transfer to a wire rack. Let cool 10–15 minutes before serving so the interior sets; croissants are best enjoyed the day they are baked.
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