Butter Croissant

63

Butter Croissant

Recipe type: Yield: 1.800 Kg Dough, approx. 20 Croissants at 85 grams each Prep time: Cook time: Total time:


A flaky and delicious treat good for all occasions.

Ingredients:

DOUGH
1.048 Kg Bread Flour (King Arthur AP)
0.241 Kg Cold Water (60F)
0.295 Kg Milk
0.013 Kg Dry instant yeast (gold)
0.136 Kg Sugar
0.005 Kg Diastatic malt
0.021 Kg Salt
0.042 Kg Butter (European style 83%)

EGG WASH
1 Egg – beaten together with egg yolk
1 Egg yolk – beaten together with egg
0.468 Kg Butter for Lamination

Directions:

  1. DAY 1
  2. Mix all of the dough ingredients in your stand mixer or home spiral mixer for 6-8 minutes on medium-low setting #3, until dough comes together nicely.
  3. Scrape down the bowl at 4 minutes to get rid of any dry spots.
  4. Using a rolling pin, roll your dough into a rectangle 8” x 16” and wrap tightly with plastic wrap. Refrigerate overnight. The dough will be stiff.
  5. DAY 2
  6. Take one pound of butter out of the refrigerator and let sit on the counter for 30 minutes.
  7. Pound it down into an 8” x 8” square.
  8. Wrap it in plastic wrap and fold the wrap to roughly 8”x 8” square.
  9. Roll it with rolling pin until it is even and filled out the square.
  10. Butter should feel soft and pliable, but not melting.
  11. Refrigerate for 10 minutes if needed.
  12. Remove dough from the refrigerator. Lightly flour your counter and roll out dough again to roughly 8” x 16” getting rid of any air bubbles.
  13. Place soft, pliable butter on the bottom half of the dough.
  14. Fold dough over the top and seal the dough.
  15. You will now have 8” x 8” block of dough and butter.
  16. Roll the dough with short side towards you until it is 24” long by 8” wide.
  17. Fold 1/3 of dough from the right side over the middle, then the left side over the top to achieve the first tri-fold.
  18. Refrigerate for 30 minutes.
  19. Repeat this two more times to complete three tri-folds.
  20. Refrigerate for 1 hour to relax the dough.
  21. SHAPING
  22. Remove dough from the refrigerator.
  23. Lightly flour your counter and roll it out to roughly 3-4 mm (1/3”) thick.
  24. It is hard work, but it will be worth it.
  25. Cut dough into triangles with a sharp knife, alternating top and bottom to not waste any dough.
  26. Roll croissants, starting with the base (short side) toward you, all the way to the tip to form an even, straight-armed croissant shape.
  27. Press slightly at the tip to adhere and to make a slightly flattened base for the croissant to rest on.
  28. Make sure the tip is finished underneath the croissant so there will be no “tails” with your finished croissants.
  29. If you prefer the curved shape, draw the two ends together to form the crescent shape.
  30. PROOFING
  31. Preheat your oven to 380 degrees 30 minutes into your proofing time.
  32. Place shaped croissants on a sheet pan with parchment paper.
  33. Spread them out to approximately 4” apart.
  34. Very lightly dust the dough with flour and cover with plastic wrap.
  35. Place it in a warm area of your kitchen for 90 minutes or until it jiggles when
  36. you shake the baking sheet.
  37. BAKING
  38. Once the croissants are ready to bake, lightly and carefully brush them with egg wash, trying not to overdo it.
  39. Bake at 380F for approximately 15-18 minutes depending on your oven.

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