Butter croissant
Recipe can be found at Zesty South Indian Kitchen
Unbleached King Arthur bread flour: 2cups/387g plus ¼ cup flour for sprinkling.
Salt: 1 teaspoon/6g
Sugar: 1 teaspoon
Active dry yeast: 1 ¼ teaspoon
Water: ¾ cup/159g ( use luke warm)
Milk: 1/3 cup/ 90g ( use luke warm or warm to touch)
Butter: 2 tablespoon
For butter the dough
Plugrá Butter: 114 g/ ½ cup/ 1 stick
For egg wash
Whole egg: 1 no
Water: 1 tablespoon
How I made
Day before baking
Proof the active dry yeast in ¼ cup luke warm water along with 1 teaspoon of sugar. Mix everything and set aside until the yeast become frothy. It takes about 10 – 15 minutes depending upon how warm is your kitchen.
In a large bowl mix bread flour with rest of sugar, salt, butter and rub the butter with hand so that it gets mixed well with flour. To this add yeast, milk and rest of water to form soft, sticky dough. Transfer the dough into the buttered container and chill overnight in fridge.
Next morning, when you are ready to incorporate butter into the dough, start making the butter sheet 5- to 6-inch square which supposed to 2 inch less than the dough sheet. I found that if you placed butter into the two parchment paper sheet and whack them with roller it will be easy to roll the butter. Try with cold butter thus it easy to make the sheet. Once you made the butter sheet immediately chill it in fridge while you are making the dough sheet.
Transfer the dough to a liberally floured work place and start making a rectangular sheet (8X 24 inch) of dough. Try to be gentle with the dough not any extra force should be applied while making the rectangular sheet.
Once you made the dough into rectangle then place the butter sheet around middle of the dough and seal from all edge, so that there will no butter are exposed. Then gradually spread the dough with butter into a rectangle and make 3 fold. First fold from left and then right. Again spread this folded dough into second turn or second fold and chill the dough for about 2 and ½ hours in the refrigerator.
After chilling, take out the dough to floured board and repeat and 3rd and 4th fold/ turn. This will create about 82 layers of butter and dough. Wrap with parchment paper and chill it in refrigerator for about 2 hours. If you want you can chill for overnight too. I did with my second half of dough.
When you are ready to cut and make croissant remove the chilled dough from the refrigerator. Then spread the dough into 9X 18 inch rectangle, cut the sides to make it perfect, don’t try to use the trimming. Then cut out triangle with 4.5 inch base and 7.5 inch length. You will be able to get 12 croissants with this dough.
Make a slit in the center of triangle try to place a small piece of dough trimming and if you want you can place a dates, or butter in center like I did. And tightly roll the triangle with stretching the ends maximum; this will give nice layers while rolling. Brush with egg wash and proof for about 2 hours at room temperature.
Preheat the oven to 375 F
At the end of proofing time when it become double in size brush once again with egg wash before baking. Bake the croissant for about 12 minutes or until they become golden brown in color.
Enjoy when it is warm.
Preparation time: overnight+ 6hours and 12 minutes
Yield: 12 no
Verdict: Delicious
Will you make it again: Yes I will, depending upon the time permits.