Easy Butter croissant recipe
These croissants are simply amazing. Crispy on the outside Buttery Flakey with a nice golden color. I's a perfect treat for brunch or breakfast.
- 400 gr self-rising flour
- 260 ml milk
- 4 tablespoon sugar
- 1⁄4 teaspoon salt
- 200 gr butter
For egg wash
- 1 egg
- 1 teaspoon milk
Prepare the dough : Activate the dry yeast by dissolving 260 ml warm milk ,4 Tbsp sugar and 1 tsp active dry yeast.Add 1/4 Tsp Salt into 400 gms of flour.
Blend together the wet and the dry ingredients until we get a homogenous evenly hydrated dough.
First Proofing : Let the dough sit and rise for 1 1/2 to 2 hours or until the dough get doubled in size.Degas the dough and divide the dough into 12 equal pieces.
Roll each piece of dough into the shape of a disc which is approximately 16-18 cm in diameter and not more than 2 mm in thickness.
Layer butter on each disc.
Place the disc on a plastic film and repeat the same process for the next piece and stack them over the previous disc and continue the same with rest of the divided dough pieces.As butter is very soft now, we need to freeze them for 30- 35 minutes; so that the butter will not be very soft and will be pliable and it will be easy for us to work with the dough
Roll them into long rectangular sheet.With the help of a knife or a pizza cutter,cut them into smaller triangles. Shape them into croissants
Give an egg wash : Proof the shaped croissants for 2 hours until they puff up a little.Give another egg wash and Bake it at 400 F for 10 minutes and then reduce the temperature to 375 F and bake for another 8-12 minutes.
After baking we will get a beautifully caramelized golden brown,flakey,buttery,delicious croissants.