Butter Croissant Recipe
Make Butter Croissant Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (Detrempe)
Butter Block (Beurrage)
Finish / Egg Wash
Method
Dough (Detrempe)
- 1
Mix dry ingredients
In the bowl of a stand mixer fitted with the paddle or dough hook, combine 4.5 cups all-purpose flour, 2 tsp instant yeast, 3 tbsp granulated sugar, and 2 tsp fine sea salt. Whisk briefly to distribute ingredients evenly.
- 2
Add liquids and mix
Add 1 cup lukewarm whole milk and 1 cup cold water and 2 tbsp softened unsalted butter to the dry mix. Mix on low speed until the ingredients come together into a shaggy dough, about 2–3 minutes.
- 3
Knead briefly
Switch to the dough hook (if not already). Knead on low-medium speed until the dough is smooth and slightly elastic, about 4–6 minutes. The dough should be cohesive but slightly tacky; add up to 1–2 tbsp flour if excessively sticky.
- 4
First rest
Shape the dough into a rectangle, wrap in plastic wrap or place in an oiled bowl covered with plastic, and chill in the refrigerator for 30 minutes. The dough should be cold but not rock-hard before laminating.
Butter Block (Beurrage) and Laminating
- 5
Prepare butter block
While the dough rests, prepare the butter block. Place 1 lb cold unsalted butter between two sheets of parchment. Use a rolling pin to pound and roll the butter into an even rectangle roughly 8 x 6 inches and about 1/2 inch thick. Keep butter cold but pliable; chill briefly if it becomes too soft.
- 6
Roll out dough
On a lightly floured surface, roll the chilled dough into a rectangle about 12 x 10 inches and roughly 1/2 inch thick. Trim the edges into straight lines so the butter block will fit easily.
- 7
- 8
First roll and fold (single turn)
With the sealed dough block seam-side down, roll gently to a rectangle about 20 x 10 inches (maintain even thickness). Perform a single letter fold (fold one third of the dough toward the center, then fold the opposite third over it) or a simple book fold (fold left and right to center and then fold in half). Wrap in plastic and chill for 30–45 minutes until firm but pliable.
- 9
Second and third turns
Remove from fridge, place seam-side down, roll again to 20 x 10 inches, perform the same fold as before. Chill 30–45 minutes. Repeat a third time (total of 3 turns). After the third fold, wrap and chill for at least 1 hour or overnight for best flavor and easier handling.
Shaping and Proofing
- 10
Final roll
On a lightly floured surface, roll the laminated dough into a rectangle about 20 x 12 inches and about 1/8–1/4 inch thick. Keep edges straight by trimming uneven pieces with a sharp knife or bench scraper.
- 11
Cut triangles
Using a ruler and a sharp knife or pizza cutter, cut the dough into 4-inch wide strips along the long side, then cut each strip into triangles about 5–6 inches tall (base 4 inches). You should get roughly 12–16 croissants depending on exact sizes.
- 12
Shape croissants
Gently stretch each triangle slightly at the base, then roll the triangle from base to tip, tucking the tip under to keep shape. Curve the rolled croissant into a crescent shape if desired and place on parchment-lined baking sheets, spacing at least 2 inches apart.
- 13
Egg wash and chill
Whisk 2 large eggs with 1 tsp cold water to make the egg wash. Lightly brush each shaped croissant with egg wash. Cover loosely with lightly greased plastic or a clean towel and chill in the refrigerator for 20–30 minutes to help the croissants hold shape during proofing and initial oven spring.
- 14
Proof
Proof the croissants at 75–78°F (24–26°C) in a warm, humid place until they are puffy and nearly doubled in volume, about 1.5 to 2 hours. If your kitchen is cool, proofing may take longer (2–3 hours). Do not overproof—if they start to collapse, they have gone too far.
Baking and Finishing
- 15
Preheat oven
About 20 minutes before the end of proofing, preheat the oven to 400°F (200°C) with a rack in the middle. If using convection, reduce to 375°F (190°C). Place an empty baking tray on the bottom rack to create a steam source, or have a small pan ready for hot water.
- 16
Final egg wash
Just before baking, brush the croissants once more very lightly with egg wash for a glossy finish. Sprinkle coarse sugar on top if using.
- 17
Bake with steam
Slide the croissants into the preheated oven. To create steam, pour 1 cup hot water onto the empty tray on the bottom rack and close the oven immediately (or quickly place the pan with hot water). Bake for 12 minutes at 400°F (200°C), then reduce heat to 375°F (190°C) and bake another 6–8 minutes until deep golden brown and crisp. Total bake time about 18–20 minutes (adjust to oven characteristics).
- 18
Cool
Remove the croissants from the oven and transfer to a wire rack. Allow to cool for 15–30 minutes before serving so layers set and interior finishes steaming out.