John Myers
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Butter Croissants
The perfect butter croissants recipe with a picture and simple step-by-step instructions.
Pre-dough:
- 150 g Flour T 55 (alternatively wheat flour type 550)
- 150 g Lukewarm water
- 1 pinch Sugar
- 1,5 g Yeast fresh
Main dough:
- Pre-Dough
- 300 g Flour T55
- 100 g Manitoba flour
- (Alternativ für beide Weizenmehl Type 550)
- 125 g Milk cold
- 18 g Yeast fresh
- 55 g Extra fine sugar
- 40 g Butter
- 11 g Salt
Butter plate:
- 300 g Cold butter
- 300 g Flour for dusting
For painting:
- 2 Egg yolk
- 1 big pinch Salt
- 1 big pinch Sugar
- 1 tsp Hot water
Pre-dough:
- Mix everything well, close the bowl with cling film and let the mixture rest for 2 hours at room temperature. Then put in the refrigerator for at least 14 hours to ripen. The mass begins to form bubbles and rises. When it collapses again, the degree of maturity has been reached.
Butter plate:
- Dust the butter with flour all around and place in a slightly larger plastic bag. Roll out with a rolling pin into a rectangular, 0.8 cm thin sheet. Straighten the edges and then place the sheet with the foil flat in the refrigerator so that it can set again.
Main dough:
- Knead the pre-dough and all other ingredients above – ideally with a food processor – for at least 15 minutes to form a smooth, elastic dough. Then cover the mixing bowl well, put it in the refrigerator and let the dough rest there for 1 hour.
- Then roll out the dough on a floured surface twice as large as the butter plate. Remove this from the foil and place on one side of the dough. Leave a small margin. Then beat the other half of the dough over it, press the edges on and seal. Carefully roll out the smaller rectangle that has now been created to a thickness of approx. 0.8 cm. The size then results from it. But it should be a rectangle again. Then fold in one narrow side a third and fold the remaining third over it. (called an easy tour). Press the newly created, very thick rectangle lightly with the rolling pin, but do not roll it out. Wrap loosely in cling film and place in the refrigerator for 90 minutes. The dough will rise a little again. So don’t press the foil, but leave a little air, but seal it so that the dough does not dry on the surface.
- Repeat this process 3 more times. When rolling out, never thinner than 0.8 cm so that the dough does not tear and the layers are retained.
- After the last (4th) tour, roll out the dough (again carefully) into a rectangle approx. 3 mm thick. Cut out triangles where the length should be at least twice as long as the width. Then pull the triangles a little wider at the corners and a little longer from the tip.
- 2 – Line 3 baking sheets with parchment paper. Now roll up the triangles from the broad side and place them on the sheet, slightly curved, with a gap. Cover everything with a cloth and let it rest again at room temperature.
- Preheat the oven to 210 °. Then brush the risen croissants with the egg mixture and bake until brown for 15-20 minutes (without steam). If they are baked and frozen in advance, do not bake them too dark so that they can still take on some color when baking.
- That all sounds incredibly complex again. But since you are only really active for short moments and the rest periods predominate, it is not worth mentioning at all. You can wonderfully do a lot of other things on the side. Making a cake is much more complex. The taste of these croissants makes up for everything anyway ………
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