Butter Plain Croissant Recipe

Time4h

Serves12

Make Butter Plain 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
Mixing the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Mix well to distribute the ingredients evenly.
2
Incorporating Wet Ingredients
Warm the milk slightly (not hot) and add it to the dry ingredients along with the 40 grams of unsalted butter. Mix until a rough dough forms.
3
Kneading the Dough
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
4
First Rise
Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm environment for about 1 hour or until doubled in size.

5
Preparing the Butter Layer
While the dough is rising, take the 250 grams of unsalted butter for laminating and place it between two pieces of parchment paper. Use a rolling pin to flatten it into a rectangle about 1/2 inch thick. Refrigerate to keep it cold.
6
Rolling out the Dough
Once the dough has risen, punch it down to release the gas. Roll it out into a rectangle approximately 60 x 30 cm (24 x 12 inches).
7
Incorporating the Butter
Place the chilled butter layer onto the bottom two-thirds of the dough rectangle. Fold the top third of the dough over the butter, then fold the bottom third up over the top layer, creating a package.
8
First Fold
Roll the dough out gently to a rectangle again, then fold it into thirds. Wrap in plastic wrap and refrigerate for 30 minutes.
9
Second Fold
Repeat the rolling and folding process two more times (total of three folds), chilling the dough for 30 minutes between each fold.

10
Final Roll-Out
After the final fold and chill, roll the dough out into a large rectangle again, about 1/2 cm thick.
11
Cutting the Croissants
Cut the dough into triangles (approximately 10 cm base). Starting from the base, roll each triangle tightly towards the tip.
12
Second Rise
Place the rolled croissants on a baking sheet lined with parchment paper, cover them with a cloth, and allow them to rise for about 1 hour or until doubled in size.
13
Preheating the Oven
Preheat your oven to 200°C (400°F) during the final rise.
14
Baking the Croissants
Once the croissants have risen, bake them in the preheated oven for 15-20 minutes or until golden brown and flaky.
15
Cooling
Remove the croissants from the oven and let them cool on a wire rack before serving.