How To Make Butter Croissants From SCRATCH

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Add cold water to a bowl and dissolve instant yeast in it.

Add milk powder, high gluten flour, sugar, and salt to the bowl.

Mix in cold melted butter and mix for 4 minutes on first speed, then 4 minutes on second speed.

Knead the dough by hand into a smooth ball, bringing the edges to the center.

Cover the dough with plastic wrap and let it rest in a warm area until it doubles in size, about 1-2 hours depending on temperature.

Prepare the butter block by softening 82 European butter and shaping it into an 8x8 square using plastic wrap.

Chill the butter block in the refrigerator until firm but not too hard.

Press down the risen dough to release gas, then roll it out to be three times longer than the butter block.

Wrap the dough around the butter block, pinching the edges to seal it.

Roll the dough out to a thickness of about 1/4 inch and a length of about 20 inches, then fold it in half.

Chill the dough in the freezer for 10-15 minutes to relax it.

Trim the dough to create a nice rectangle, then fold it again and place it back in the freezer until firm.

Roll the dough out to about 10 inches wide, ensuring the fold is at the top.

Cut the dough into triangles for croissants, marking the cuts for consistency.

Stretch the tips of the triangles and pinch to seal the croissants.

Place the shaped croissants in the cooler to proof overnight.

The next morning, prepare to proof the croissants by placing them in the oven with a cup of hot water underneath to create humidity.

Cooking Techniques

Equipment Needed

Allergens