Butter Croissant Recipe

Time4h

Serves12

Make Butter Croissant Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Mix Dry Ingredients
In a large mixing bowl, combine 4 cups of all-purpose flour, 1 tsp of salt, 2 tbs of sugar, and 2 tsp of instant yeast. Mix well until evenly combined.
2
Add Wet Ingredients
In a separate bowl, mix 1 cup of warm milk and 1 cup of water. Add 4 tbs of melted unsalted butter to the liquid mixture. Slowly pour the wet ingredients into the dry ingredients while mixing with a wooden spoon until a dough begins to form.
3
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
4
First Rise
Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

5
Prepare Butter Block
While the dough is rising, take 1 cup of cold unsalted butter and place it between two sheets of parchment paper. Using a rolling pin, pound it into a rectangle about 1/2 inch thick. Refrigerate the butter block until the dough is ready.

6
Incorporate Butter
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/2 inch thick. Place the chilled butter block in the center of the dough and fold the edges over to encase the butter completely.
7
Roll and Fold
Roll the dough out into a long rectangle (about 1/4 inch thick), then fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat this process of rolling and folding two more times for a total of three folds.
8
Final Roll and Cut
After the final fold, roll the dough out into a large rectangle again. Cut the dough into triangles (about 4 inches wide at the base).
9
Shape Croissants
Take each triangle, and starting from the base, roll it up to the tip, ensuring the tip tucks under the croissant. Place each shaped croissant on a baking sheet lined with parchment paper.

10
Second Rise
Cover the shaped croissants with a kitchen towel and let them rise for an additional 1-2 hours, or until they have doubled in size.
11
Preheat Oven
Preheat your oven to 400°F (200°C) while the croissants are rising.
12
Bake Croissants
Once the croissants have risen, bake them in the preheated oven for 15-20 minutes, or until they are golden brown and flaky.
13
Cool and Serve
Remove the croissants from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy your homemade butter croissants fresh!