Butter Croissant Recipe

Butter Croissant Recipe

Few pastries evoke as much delight as a freshly baked butter croissant. This classic French treat is known for its flaky, buttery layers and golden-brown crust. Whether enjoyed with a morning coffee or as an afternoon snack, the butter croissant is a beloved staple in many households and bakeries worldwide.

The butter croissant has its roots in Austrian kipferl, which dates back to at least the 13th century. However, it was in France where the croissant as we know it today was perfected. The process of laminating dough with butter to create multiple layers gives the croissant its characteristic texture and flavour.

Ingredients for the Butter Croissant

• 500g strong white bread flour
• 10g salt
• 80g caster sugar
• 10g instant yeast
• 300ml cold water
• 300g unsalted butter, chilled
• 1 egg (for egg wash)

Preparation Instructions for the Butter Croissant

1. Prepare the Dough: In a large mixing bowl, combine the flour, salt, sugar, and yeast. Gradually add the cold water and mix until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in cling film and refrigerate for at least 1 hour.
2. Laminate the Dough: Place the chilled butter between two sheets of baking paper and roll it into a rectangle about 1cm thick. Roll out the dough on a lightly floured surface into a rectangle twice the size of the butter. Place the butter on one half of the dough and fold the other half over, sealing the edges.
3. Create Layers: Roll the dough out into a long rectangle. Fold the top third down to the center, then fold the bottom third up over the top. Turn the dough 90 degrees and roll out again. Repeat the folding process two more times. Chill the dough for 30 minutes between each folding.
4. Shape the Croissants: Roll out the dough into a large rectangle about 5mm thick. Cut the dough into triangles (about 12-15cm wide at the base). Make a small cut at the base of each triangle, then roll them up tightly from the base to the tip, curving the ends to form a crescent shape.
5. Proofing: Place the croissants on a baking tray lined with parchment paper. Cover with a damp cloth and let them proof at room temperature for 1-2 hours, or until doubled in size.
6. Baking: Preheat the oven to 200°C (180°C fan). Brush the croissants with beaten egg and bake for 15-20 minutes, or until golden brown and crisp. Cool on a wire rack before serving.

How to Store Butter Croissants

To store butter croissants, place them in an airtight container or bag and keep them at room temperature for up to 2 days. For longer storage, freeze the croissants in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a preheated oven at 180°C (160°C fan) for 5-10 minutes until warmed through.

Nutritional Information for Butter Croissants

• Calories: 250 kcal per croissant
• Carbohydrates: 27g
• Protein: 5g
• Fat: 14g
• Saturated Fat: 9g
• Sugar: 5g
• Fiber: 1g
• Sodium: 200mg

FAQ about the Butter Croissant

Q: Can I use margarine instead of butter?
A: For the authentic flavour and texture, it’s best to use unsalted butter.

Q: Why are my croissants not flaky?
A: Ensure the butter and dough are chilled properly during the lamination process and avoid overworking the dough.

Q: Can I add fillings to the croissants?
A: Yes, you can add chocolate, almond paste, or ham and cheese before rolling them up.

Enjoy the delicious, buttery goodness of homemade croissants, perfect for any occasion.

Original recipe by Paul Hollywood.