Homemade Butter Croissants

It's time to indulge your senses and experience how satisfying making homemade butter croissants; with their irresistible aroma, delicate layers, and buttery richness.

Prep Time 30

Cook Time 15

Resting/Chilling 2

Total Time 2 45

Servings Croissants

Ingredients

500 g all-purpose flour
50 g granulated sugar
2 tsp active dry yeast
300 ml warm milk
1 tsp salt
225 g unsalted butter cold/sliced thinly
1 large egg free range/beaten

Instructions

Prepare the Dough:

In a small bowl, dissolve the yeast in warm milk and let it sit for about 5-10 minutes until it becomes frothy.
2 tsp active dry yeast, 300 ml warm milk
In a large mixing bowl, combine the flour, sugar, and salt.
500 g all-purpose flour, 50 g granulated sugar, 1 tsp salt
Make a well in the centre of the flour mixture and pour in the yeast mixture.
Mix everything together until a rough dough forms.
Turn the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
Shape the dough into a ball, cover it with a clean towel, and let it rest for about 1 hour or until it doubles in size.

Incorporate the Butter:

Once the dough has doubled in size, punch it down gently to release the air.
Roll out the dough into a large rectangle, about 1/4 inch thick.
Arrange the thinly sliced butter over two-thirds of the dough rectangle, leaving one-third of the dough without butter.
225 g unsalted butter
Fold the unbuttered third over the buttered middle third.
Fold the other third over the top to create three layers.
Seal the edges by pinching them together.
Wrap the dough in plastic wrap and refrigerate it for about 30 minutes.

Make the Layers:

After 30 minutes, take the dough out of the refrigerator and place it on a lightly floured surface.
Roll out the dough into a large rectangle again, about 1/4 inch thick.
Fold the rectangle into thirds again, like a letter.
Wrap the dough in plastic wrap and refrigerate it for another 30 minutes.
Repeat this process two more times, chilling the dough for 30 minutes between each fold.

Shape the Croissants:

After the final chilling, roll out the dough into a large rectangle, about 1/4 inch thick.
Cut the dough into triangles.
Starting at the wide end, roll each triangle tightly towards the pointed end to form a croissant shape.
Place the croissants on a baking sheet lined with parchment paper, leaving space between each croissant.
Cover the croissants loosely with plastic wrap and let them rise at room temperature for about 1-2 hours until they double in size.

Bake the Croissants:

Preheat the oven to 375°F (190°C).
Brush the croissants with beaten egg wash.
1 large egg
Bake the croissants in the preheated oven for about 15-20 minutes or until they are golden brown and flaky.
Remove the homemade butter croissants from the oven and let them cool on a wire rack before serving.

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