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Butter Croissant
Created by: Howcan Team
Ingredients
- 4 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1 tablespoon of active dry yeast
- 1 1/4 cups of warm milk
- 1 teaspoon of salt
- 1 1/4 cups of unsalted butter, cold
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine 4 cups of flour, 1/4 cup of sugar, and 1 tablespoon of active dry yeast.
- Add 1 1/4 cups of warm milk and mix until a dough forms.
- Turn the dough out onto a floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and roll it out into a 12x18 inch rectangle.
- Thinly slice 1 1/4 cups of cold unsalted butter and place the slices over two-thirds of the dough.
- Fold the unbuttered third over the buttered middle third, then fold the remaining third over the top, like folding a letter.
- Roll the dough out into a 12x18 inch rectangle again, then fold it in thirds like before. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
- After the final fold, roll the dough out to 1/4 inch thickness and cut it into triangles.
- Roll each triangle up from the wide end to the tip to form a croissant shape.
- Place the croissants on a baking sheet lined with parchment paper, cover with a kitchen towel, and let them rise in a warm place for 30 minutes.
- Preheat the oven to 400°F (200°C).
- Brush the risen croissants with beaten egg wash.
- Bake for 15-18 minutes, or until golden brown and flaky.
- Allow to cool slightly before serving. Enjoy your homemade butter croissants!
The history of the croissant with butter dates back to 17th century Vienna, Austria, where it was originally known as the "kipferl." The modern croissant as we know it today, however, is credited to an Austrian military officer, August Zang, who introduced it to France in the 1830s. The French perfected the recipe, adding more butter and creating the flaky, buttery pastry we love. Today, the best croissants with butter can be found in France, particularly in Paris, where renowned bakeries like Maison Kayser and Poilâne serve up delectable versions. The key to a perfect croissant lies in the quality of butter and the precise lamination of the dough, resulting in those irresistible layers. For a twist, consider the almond croissant, filled with almond paste and topped with sliced almonds, for an extra indulgent treat.
45 min
12
250 calories
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