Classic Butter Croissant - Ventray Kitchen

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Ingredients

500g all purpose flour
140g water
55g sugar
40g soft unsalted butter
11g instant yeast
12g salt
280g cold butter for lamination
1 egg and 1 tsp water for egg wash

Equipments

Baking tray
Parchment paper
pizza wheel

Directions

Combine all ingredients in Ventray stand mixer, attach with a dough hook, blend using low medium speed until moderate gluten development. Do not over blend.
Shape the dough in a ball, then roll it into a disc shape. Cover and refrigerate for at least 2 hrs.
Roll your dough into a long narrow strip 10 by 15 inch rectangle, Use a grater, shred cold butter into the centre of the dough square, fold the four corners inward.
Flip dough over, roll the dough flat with a rolling pin. Fold dough letter style, cover with plastic wrap and refrigerate for 30 minutes. Continue this folding process for 2 more times.
Cut using pizza wheel into rectangles and roll it into croissant triangles.
Cover loosely with plastic wrap and let stand in a warm place until croissants have doubled in size and very soft.

Oven Directions

Preheat oven to 400°F, brush top of croissant with egg wash
Bake until croissants puff and golden brown (for about 20 minutes).

Make This Recipe With:

Ventray MK37 Stand Mixer

Powerful 500 watt motor - enjoy true power and mixing performance for all your daily baking needs. 4 Attachments included - flat beater, dough hook, wire whisk and pouring shield 6 Speed selection- great for beating, kneading, fast whipping, and pulsing 4.5 Quart stainless steel mixing bowl Tilt-head design - easy to a

a Ventray Stand Mixer

Ingredients

Equipments

Directions

Oven Directions

History

Tips

Make This Recipe With:

Ventray MK37 Stand Mixer

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