Butter Croissants
Classic French pastries with layers of flaky, buttery goodness
For the Dough
- Strong bread flour 500g
- Active dry yeast 7g
- Warm water 125ml
- Warm milk 125ml
- Caster sugar 50g
- Salt 10g
- Unsalted butter, softened 50g
For the Butter Block
- Unsalted butter, cold 300g
- Plain flour 2 tbsp
Method
1
For the dough: In a large bowl, mix flour, yeast, sugar, and salt. Make a well and add warm water, milk, and softened butter.
2
Knead for 10 minutes until smooth and elastic. Shape into a rectangle, wrap in cling film, and refrigerate for 1 hour.
3
For the butter block: Mix cold butter with flour and shape into a 20x15cm rectangle. Wrap and refrigerate for 30 minutes.
4
Roll out the dough to 30x20cm. Place the butter block in the centre and fold the dough over it like an envelope.
5
Roll out to 60x20cm, then fold into thirds (letter fold). Wrap and refrigerate for 30 minutes.
6
Repeat the rolling and folding process twice more, refrigerating for 30 minutes between each fold.
7
After the final fold, refrigerate for 2 hours or overnight.
8
Roll out the dough to 60x30cm and cut into triangles (base 10cm, height 15cm).
9
Make a small cut in the base of each triangle and roll up tightly from the base to the tip.
10
Place on a baking sheet, cover, and let rise for 2 hours at room temperature.
11
Preheat oven to 200°C (180°C fan) and bake for 15-20 minutes until golden brown and flaky.
Pro Tips
- Keep everything cold during the lamination process - warm butter will melt into the dough.
- Use a ruler to ensure precise measurements when rolling and cutting.
- Don't rush the resting periods - they're essential for developing the layers.
- Brush with egg wash before baking for a golden, shiny finish.
- Croissants are best eaten on the day they're made, but can be frozen before baking.