These butter croissants are flaky and buttery, perfect for a delicious breakfast or snack. The recipe requires a bit of patience, but the end result is definitely worth it.
Ingredients
Dough Ingredients
- Flour — 450 g
- Salt — 8g (1 1/2 tsp)
- Granulated sugar — 50g (1/4 cup)
- Active dry yeast — 8g (2 1/4 tsp)
- Warm water — 240ml (1 cup)
- Unsalted Butter, melted — 70g (1/3 cup)
Butter Layer
- Unsalted Butter, cold — 200g (1 3/4 cups)
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Cooking Instructions!
In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar for the dough. In a separate small bowl, dissolve the yeast in warm water and let it sit for a few minutes until frothy.
Add the yeast mixture and melted butter to the flour mixture. Mix until a soft dough forms. Knead the dough for about 10 minutes on a floured surface until it becomes smooth and elastic.
Shape the dough into a ball and place it in a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the butter layer. Place the cold unsalted butter between two sheets of parchment paper and roll it out into a 20x20cm (8x8 inch) square. Chill in the refrigerator until firm.
On a lightly floured surface, roll out the risen dough into a large rectangle, about 30x40cm (12x16 inches). Place the chilled butter square in the center of the dough.
Fold the dough over the butter, sealing it tightly. Roll the dough out into a long rectangle, about 10x40cm (4x16 inches). Fold the dough into thirds, like a letter, then turn it 90 degrees.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. After the final fold, wrap the dough tightly in plastic wrap and refrigerate overnight.
The next day, preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a large rectangle, about 30x40cm (12x16 inches). Cut the dough into triangles, about 7.5cm (3 inches) wide at the base.
Starting from the base, roll each triangle towards the pointed end, stretching it slightly as you go. Place the rolled croissants on the prepared baking sheet, leaving some space between them.
Cover the baking sheet with a clean kitchen towel and let the croissants rise in a warm place for about 1 hour or until puffed up.
Bake the croissants in the preheated oven for 15-18 minutes, or until golden brown and flaky.
Remove the croissants from the oven and let them cool on a wire rack before serving.
Enjoy these delicious butter croissants warm or at room temperature! Serve with your favorite jam or enjoy them plain.
