Butter Croissant Recipe

Preparation

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   Step 1: Prepare the Dough

   In a bowl, mix warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes frothy. In a large mixing bowl, combine flour and salt. Add the yeast mixture, milk, and melted butter. Mix until a dough forms.

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   Step 2: Knead the Dough

   Turn the dough onto a floured surface and knead for about 10 minutes until smooth. Shape it into a ball and place it in a greased bowl. Cover with plastic wrap and let it rise in a warm place for 1 hour or until doubled in size.

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   Step 3: Prepare the Butter Block

   While the dough is rising, prepare the butter block by placing the cold unsalted butter between two sheets of parchment paper. Use a rolling pin to flatten it into a rectangle, about 1/2 inch thick. Refrigerate until the dough is ready.

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   Step 4: Laminate the Dough

   Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle. Place the butter block in the center and fold the dough over to encase the butter. Roll it out gently and fold it into thirds (like a letter). Wrap in plastic wrap and refrigerate for 30 minutes.

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   Step 5: Repeat the Folding Process

   Repeat the rolling and folding process two more times, chilling for 30 minutes in between each fold.

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   Step 6: Shape the Croissants

   Roll the dough into a large rectangle one final time. Cut it into triangles. Starting from the wide end, roll each triangle tightly toward the point. Place them on a baking sheet lined with parchment paper.

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   Step 7: Final Rise

   Cover the croissants with a kitchen towel and let them rise for about 1 hour until puffy.

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   Step 8: Bake

   Preheat the oven to 400°F (200°C). Bake the croissants for 15-20 minutes or until golden brown. Let them cool slightly before serving.