Croissants - Food Wishes - Crispy Butter Croissants

Ingredients

• 500 g Bread Flour (sifted)
• 2 tsp Active Dry Yeast (about 7 g)
• 250 ml Warm Water (110°F / 43°C, not hot)
• 50 g Granulated Sugar (1/4 cup)
• 10 g Salt (about 2 tsp)
• 50 g Unsalted Butter (room temperature) (softened, cut into pieces)
• 250 g European Style Unsalted Butter (cold) (cut into a slab, kept cold for lamination)
• 1 Large Egg (beaten, for egg wash)
• 1 tbsp Water (for egg wash)

Instructions

1. Activate Yeast

   Sprinkle the active dry yeast over the warm water in a small bowl, stir gently, and let sit for 10 minutes until foamy.

   Time: PT10M

2. Mix Dough

   In the stand mixer bowl, combine the flour, sugar, and salt. Add the foamy yeast mixture and the softened butter pieces. Mix on low speed with the dough hook until a shaggy dough forms, then increase to medium speed for 3–4 minutes until the dough pulls away cleanly from the sides.

   Time: PT5M

3. First Rise

   Cover the bowl with plastic wrap and place in a turned‑off oven or warm spot. Let the dough rise until doubled in size, about 2 hours.

   Time: PT2H

   Temperature: 25-27°C

4. Chill Dough After First Rise

   Deflate the risen dough gently, shape into a smooth ball, cover, and refrigerate for 1 hour to relax.

   Time: PT1H

   Temperature: 4°C

5. Prepare Butter Slab

   Slice the cold European butter lengthwise, place between two sheets of parchment paper, and pound with a rolling pin into an 8‑inch square slab about 1/4‑inch thick. Keep it chilled.

   Time: PT10M

6. First Lamination (Roll‑Fold)

   On a lightly floured surface, roll the dough into a rectangle roughly twice the length of the butter slab. Place the butter slab on one third of the dough, leaving a 1‑inch border all around. Fold the uncovered dough over the butter, then fold the opposite side over, forming a square.

   Time: PT15M

7. Chill After First Fold

   Wrap the folded dough in plastic wrap and refrigerate for 30 minutes.

   Time: PT30M

   Temperature: 4°C

8. Second Lamination (Roll‑Fold)

   Roll the chilled dough into a rectangle again, keeping it slightly larger than the butter layer. Fold into thirds as before.

   Time: PT15M

9. Chill After Second Fold

   Wrap and refrigerate for 15 minutes.

   Time: PT15M

   Temperature: 4°C

10. Third Lamination (Roll‑Fold)

    Roll out the dough once more, then fold it in half (not thirds) to double the layers, and roll to a half‑inch thickness.

    Time: PT15M

11. Final Chill

    Wrap the dough and refrigerate for another 15 minutes to firm up before shaping.

    Time: PT15M

    Temperature: 4°C

12. Shape Croissants

    Roll the chilled dough to 1/8‑1/4‑inch thickness. Cut into triangles (8 pieces). Starting at the wide end, gently roll each triangle toward the tip, sealing the seam with a dab of water if needed.

    Time: PT15M

13. First Egg Wash & Proof

    Place shaped croissants on a parchment‑lined baking sheet. Brush lightly with an egg wash (1 beaten egg + 1 tbsp water). Cover loosely and let rise at room temperature until puffed, about 45‑60 minutes.

    Time: PT45M

    Temperature: 25°C

14. Second Egg Wash

    Preheat the oven to 400°F (200°C). Brush the croissants again with a fresh egg wash, being gentle to avoid deflating them.

    Time: PT5M

15. Bake

    Bake the croissants in the center of the oven for 25 minutes, or until deep golden brown and the layers are visible.

    Time: PT25M

    Temperature: 400°F

16. Cool

    Transfer baked croissants to a cooling rack and let cool for at least 20 minutes before serving.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

28 g

Fat

13 g

Fiber

1 g