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Recipe Category / Sweets / Desserts
Butter Croissants
Method
  • Beat all of the ingredients for 2-3 minutes in a mixer, (reserve the 270 g of butter in the refrigerator to use at a later stage) on high speed, using the whisk attachment until all of the ingredients are completely combined and the dough comes together nicely. If the dough sticks to the sides of the bowl too much, add 1-2 more spoonfuls of flour, just enough to make it a little less sticky. At this point, the dough should be quite soft but shouldn’t stick to your hands.
  • Transfer the dough to a bowl that has been dusted with flour. Dust with some more flour and cover with plastic wrap. Refrigerate for 12 hours. The dough won’t rise, but don’t let this worry you. The important thing is for the yeast taste to be transferred to the dough.
  • Remove 270 g of butter from the refrigerator. Place between 2 sheets of parchment paper. Use a rolling pin to roll it into a 15x15 cm square sheet of butter.
  • If it doesn’t come out in an exact square, cut the edges, put them back onto the butter and roll out again until an exact 15x15 cm square is created.
  • This process needs to be done very quickly because the butter will start to melt and it will become very difficult to work with. If it does melt, refrigerate again until chilled.
  • Remove the dough from the refrigerator. Heavily dust a working surface with flour and roll out dough to a 25x25 cm square sheet.
  • If you’re finding it difficult to create a square shape, press on the corners of the dough with the back of your knife, to make it a perfect square.
  • If the dough sticks to the rolling pin, dust with some more flour to make it easier to work with.
  • The dough should now be a 25x25 cm square. Place the 15x15 cm sheet of butter onto the middle of the dough. Fold the edges of the dough over, to cover the butter, like an envelope. (You have to work quite quickly so the butter doesn’t melt. It might help to use disposable gloves so that the warmth of our hands doesn’t affect the dough. Choose the coolest area in your kitchen to roll out the dough.)
  • Roll dough out to a 15x15 cm parallelogram and fold it into 3, like a letter. Brush off any excess flour that might have remained on the dough. Transfer to a baking pan, cover with plastic wrap and refrigerate for 30-45 minutes. Repeat the same process of rolling and folding another 3 times, letting the dough rest in the refrigerator for 30-45 minutes in between each process. The last time you repeat the process, refrigerate for 6 hours to let the dough rise, making sure it is securely wrapped.
  • After 6 hours, remove the dough from the refrigerator and divide it in half with a knife. Place one half in the refrigerator and roll out the other half into an 18x50 cm parallelogram. Make sure it is the correct length and width since this is what the size and the baking time needed will depend on. In case it is not an exact parallelogram, cut the edges with a knife to make them straight.
  •  Cut the parallelogram into 5 pieces that are 10x18 cm to make smaller parallelograms. Dust off excess flour and cut each parallelogram diagonally to create 10 triangles.
  • Place each triangle in front of you and begin rolling it into a croissant from the smaller side (10 cm).
  • To give the croissant a nicer shape, make a vertical incision that is 3 cm in length, on the smaller (10 cm) side.  Roll, tugging a little at the edges of the base so that all of the dough doesn’t collect in the middle.
  • Make sure that the tip of the triangle sits exactly in the center of the croissant giving it a nicer shape. To finish, pull on the 2 ends just a little to bring them together and press down with your fingers. Repeat the exact same process with the rest of the triangles and then repeat the whole process again for the other half of the dough in the refrigerator.
  • At this point you can wrap the croissants in plastic wrap, place them in a baking pan and put them in the freezer. You can either remove them from the freezer 1 hour before you are ready to bake them, and let them sit at room temperature. They will rise a little but don’t expect them to double in size.
  • Or you can remove them from the freezer from the night before and let them defrost and rise at room temperature for 6-8 hours. In both cases make sure that the croissants are covered in plastic wrap or parchment paper and they should be placed in a baking pan to thaw and rise.
  • When ready to bake preheat oven to 200* C (390* F) Fan.
  • Beat 2 tablespoons of milk with 1 egg yolk and brush the surface of the croissants.
  • Transfer to nonstick baking pans, 6 to a pan, leaving 5 cm of space between them.
  • Bake for 5 minutes and then without opening the oven door, lower the oven temperature to 180* C (350* F) Fan and bake for 15-20 minutes.
  • Serve with our favorite spread… hazelnut chocolate praline or with jam or with butter….
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Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
(57)
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
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Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651
(1)

Nutritional
Chart

Nutrition information per portion

219
Calories (kcal)
11 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

13.1
Total Fat (g)
19 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

8.2
Saturated Fat (g)
41 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

21.5
Total Carbs (g)
8 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

3.4
Sugars (g)
4 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

3.3
Protein (g)
7 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.0
Fibre (g)
4 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.1
Sodium (g)
1 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.