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5 610

Classic Butter Croissant

Enjoy this butter croissant over coffee or tea, its the perfect breakfast during this winter.

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Ingredients

  1. 500g all purpose flour
  2. 140g water
  3. 55g sugar
  4. 40g soft unsalted butter
  5. 11g instant yeast
  6. 12g salt
  7. 280g cold butter for lamination
  8. 1 egg and 1 tsp water for egg wash

Equipments

  1. Baking tray
  2. Parchment paper
  3. pizza wheel

Directions

  1. 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.
  2. Shape the dough in a ball, then roll it into a disc shape. Cover and refrigerate for at least 2 hrs.
  3. 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.
  4. 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.
  5. Cut using pizza wheel into rectangles and roll it into croissant triangles.
  6. Cover loosely with plastic wrap and let stand in a warm place until croissants have doubled in size and very soft.

Oven Directions

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

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