Butter croissants

Name: Butter croissants
Ingredients: 550 g white flour; 20 g dry yeast; 170 ml water; 1 egg yolk; 100 g granulated sugar; 1 g salt; 120 ml milk; 30 g butter; 1 teaspoon vanilla extract; 270 g butter; 1 egg; 3 tablespoons milk

Dessert - Butter croissants by Anca G. - Recipia

Butter croissants have a soft inside and a golden crust, and the yeasted dough made with flour, sugar and milk is folded with butter. I cut down the folds to two so I could get to the picnic croissants sooner; the recipe makes seven large ones, rolled towards the tip, with a golden outside and a soft inside. I prefer to cut large triangles so the croissants stay wide and well-shaped. Prep: 30 minutes. Cook: 20 minutes. Rest: 140 minutes. Total time: 190 minutes. Servings: 7. Approximately 690 kcal and 12 g protein per serving.

Ingredients

550 g white flour
20 g dry yeast
170 ml water
1 egg yolk
100 g granulated sugar
1 g salt
120 ml milk
30 g butter
1 teaspoon vanilla extract
270 g butter
1 egg
3 tablespoons milk

Preparation

1. Put the dry yeast, lukewarm water, flour, egg yolk, sugar and salt in a bowl. Mix until they come together into a dough. 2. Warm the milk in a small saucepan over low heat with 30 g of butter and the vanilla extract, about 2 minutes, until the butter melts. Pour the mixture over the dough and mix again. 3. Turn the dough out onto a floured work surface and knead until it no longer sticks. Cover and leave to rise in a warm place for about 1 hour, until doubled in size. 4. 10 minutes before the dough has finished rising, take the butter for folding out of the fridge. Place it between two sheets of baking paper and roll it into a rectangle about 25 cm long. 5. Put the dough on a floured work surface and roll it into a 35-40 cm rectangle. Place the sheet of butter at the top end, leaving 1 cm around the edges. Fold the edges of the dough towards the centre, then fold it up like a little parcel. Refrigerate for 30 minutes. 6. Roll the cold dough out into a 9 mm-thick sheet, fold the edges in and fold it up again. Refrigerate for another 30 minutes. 7. Roll out the dough and cut it into isosceles triangles. Roll each triangle towards the tip, then place the croissants with the tip underneath. 8. Place them on a baking tray, 5-6 cm apart, and leave to rise for 20 minutes. Beat the egg with 3 tablespoons of milk and brush the croissants with it. Bake in a preheated oven at 200°C for 5 minutes, then for another 15 minutes at 180°C, until nicely golden.

Notes

The butter for folding should be cold but pliable enough to roll out without cracking. If it softens and starts to come out at the edges, chill the dough before continuing. The seven croissants are large; if you make them smaller, check for browning sooner, as they bake faster. Start the dough almost three hours and ten minutes before serving to allow time for the rises and chilling. Keep them in a closed container for up to 3 days; the crust will soften, but you can freshen it up a little in the oven. Serve them with a mug of milk. The dry yeast can be replaced with 60 g of fresh yeast; the dough contains gluten, dairy and eggs.