John Myers
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Buttermilk Croissants
The perfect buttermilk croissants recipe with a picture and simple step-by-step instructions.
Breakfast:
- 50 ml Buttermilk
- 50 ml Water
- 25 g Wheat flour type 550
Dough:
- 375 g Wheat flour type 550
- 20 g Skimmed milk powder
- 60 g Sugar
- 8 g Salt
- 12 g Dry yeast
- 125 ml Buttermilk
- 1 Egg size L.
- 65 g Butter very soft
For brushing and sprinkling:
- 1 Egg yolk
- 1 tbsp Water
- Toasted sesame seeds
- 30 g Soft butter
Breakfast:
- Mix the buttermilk, water and flour in a saucepan. Then heat on the stove at medium temperature, stirring constantly, until the mass thickens and sets. Then transfer to a bowl and let cool down briefly in the refrigerator.
Dough:
- When the brew has cooled down, knead together with all the other ingredients – except for the very soft butter – in a bowl to form a smooth dough. Then add the butter and knead until it has completely bonded with the dough and it turns smoothly away from the bowl wall when kneading.
- Oil a new, larger bowl well, pour the dough into it, seal it tightly and place in a warm place for 90 minutes (oven with the lamp switched on is ideal). At the end of this dough rest, it should have more than doubled its volume, if not, then extend the rest time a little.
- Once the volume has been reached, place the dough on a floured work surface and fold it up several times with a spatula or rubber spatula (but please do not knead!). In the end, it should just no longer stick to the work surface. Then shape the dough a little round and divide it into 8 “pie-like” portions.
- Now roll out each portion gently and with little pressure into a pointed triangle. Since the dough is very elastic, the measurements are “easy to see”, i.e. the upper straight line should be around 14-15 cm and the two pointed sides around 19-20 cm. Then brush the triangles thinly with the very soft butter, roll them up from the upper narrow side and place them on a tray lined with paper or foil with a good gap. The tip, i.e. the end of the roll-up, should be on top. When all the croissants are in place, cover the tray with a light cloth and put it back into the lighted oven for 40 minutes. The croissants should almost double their volume.
- After the dough has rested for the last time, take the tray out of the oven, heat it to 175 ° C, meanwhile brush the croissants with the egg yolks whisked with water and sprinkle with a little sesame seeds. The baking time on the 2nd rail from the bottom is 20-25 minutes.
- These super airy particles can not only be enjoyed for breakfast … you can also fill them as you like, leave out the sesame and serve them as a pastry for afternoon coffee.
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