Wednesday, 3 December 2014


Butter Croissant


All Purpose Flour               -4 cups
Milk                                    -1-1/4 cups
Granulated Sugar                -1/4 cup
Unsalted Butter                   -2 Tbspoon of softened at room temperature
Instant Yeast                       -1 Tbspoon
Salt                                      -1-1/2 tspoon

For the butter layer and Brushing:

Unsalted Butter                  -1 cup plus 2 Tbsp of, cold
Milk                                    -1/4 cup


Take the water into a large bowl. Stir in the yeast and sugar, leave for 5 minutes or until frothy.
Add milk, softened 3 tablespoon butter, salt and mix it well. Now Mix it with the flour.
Mix well and incorporate it with your hands into a shaggy ball. If you have a standing mixer with dough hook, it works perfect.
Tip the the dough out onto a floured clean work surface and knead until you’ve incorporated all the flour (this should only take about 2-4 minutes). shape it like a round disk.
Place the dough into a lightly floured bowl, cover with cling film, and put it in the fridge to rest for 5-6 hour or may be overnight.
Next day I started with the butter, take the butter directly from the fridge and grate onto a piece of cling film or plastic wrap.
spread the butter, and make it into a perfect 7*7 inch square.
Fold up in the cling film and pat together well, make sure it's nicely compact square block.
Refrigerate this butter square for 30 minutes, as while grating and rolling will turn it into room temperature.
Now take out your dough from the fridge. pat it down.
Take out your dough on a lightly floured surface. Roll the dough into roughly 10*10 inch square.
Now take out your butter after 30 minutes and keep the butter block on the dough rectangle.
Now fold and pinch the dough from the sides like you are wrapping a gift and hiding whatever is inside.
four side folds on the butter block and pinch it properly to seal it.
Now roll the dough into 8*24 inch rectangle out of this buttery dough block.
Now fold into 3 folds like a letter. Make sure to brush off the extra flour stick onto the dough (Which we used while rolling).
Place it on the parchment paper lined baking tray and cover with cling film and keep it in the fridge for another 30 minutes.
After 30 minutes, take out the dough from the fridge and roll it out again into 8*24 inch rectangle (same process as you did first time).
Keep the width to 8 inch everytime and you just need to roll it lengthwise into 24 inch.
After rolling brush off the excess flour again. Fold it in 3 folds and brush off the excess flour.
Re-peat this method 2 more times.  and keep chilling it for 30 minutes after each rolling process.
After 4th process leave it into the fridge over-night.
Second day take out the dough from the fridge and it should have risen to almost double in size.
Cut the dough into exact half . Now roll both the dough pieces into 8*44 inch rectangle.
Now cut the exact 6 inch pieces from the dough rectangles. Brush off all the excess flour from the dough pieces.
Now cut out each 6 inch square pieces from the middle as if you are making two triangles. Do this with all the 6 inch squares.

Now start the shaping of Croissants.
Lay each little triangle in front of you, brush off any excess flour from top and bottom, stretch it out from the largest side just a bit to make sure the pointed end is centered.
Now starting at the widest part of the triangle, roll it into a crescent shape pinching the ends together .

Place the croissants on your lined baking trays and place them somewhere warm and allow the croissants to proof for about an hour or so. They will puff up a bit. If you can see the picture the butter layer is visible very well here.

Now preheat your oven to 200c.
Brush the croissants with butter and milk mixture and keep the baking trays in the middle rack for the good all over cooking.

Your Croissants are ready to eat. Enjoy the fruits of your patience and hard work.

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