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