Kettle & CrumbRecipe · 12 croissants · 3 days
Butter croissants
Not quick, but not hard either. Keep everything cold and do not rush the folds.
- Hands-on
- 1 hour
- Total
- 3 days
- Makes
- 12
Ingredients
- 500 g strong white flour
- 280 g cold whole milk
- 55 g sugar, 10 g salt, 10 g dried yeast
- 280 g cold cultured butter, for laminating
- 1 egg, beaten, to glaze
Method
- Mix the dough, knead briefly and chill overnight.
- Beat the butter into a flat square between baking paper and chill.
- Enclose the butter in the dough and give it three single folds, chilling 30 minutes between each.
- Roll out, cut into triangles and roll each from the wide end.
- Prove for 2 hours until wobbly, glaze, and bake at 200°C for 18 minutes.