Butter croissants
Flaky golden laminated pastry with rich butter layers.
- Prep
- 1 h
- Cook
- 22 min
- Total
- 6 h
- Makes
- 8 croissants
Ingredients
- Dough: 255 g all-purpose flour
- Dough: 25 g sugar
- Dough: 1¼ teaspoons salt
- Dough: 1¼ teaspoons instant yeast
- Dough: 28 g softened butter
- Dough: 60 ml milk
- Dough: 90 ml water
- Butter block: 113 g cold butter
- Egg wash: 1 large egg
- Egg wash: 1 tablespoon water
- Egg wash: Pinch of salt
Method
- Combine flour, sugar, salt and yeast. Add softened butter, milk and water; knead until cohesive.
- Cover and chill the dough for at least one hour.
- Shape the cold butter between baking paper into an even square, then chill.
- Roll out the dough, place the butter square in the centre and seal the dough around it.
- Roll into a rectangle, fold in thirds and chill for 30 minutes. Repeat the roll-and-fold twice, chilling between turns.
- Roll to about 4 mm thick, cut into triangles and roll each from base to tip.
- Proof until visibly puffy and layered, then brush with egg wash.
- Bake at 200°C for 18–22 minutes, until deeply golden.
Notes
Keep both dough and butter cold during lamination so the layers remain distinct and crisp. Reference: King Arthur Baking — Croissants, Laminated Baking Workbook.