Butter Croissants

Description:

A croissant  is a buttery flaky bread or pastry, named for its distinctive crescent shape. It is also sometimes called a crescent or crescent roll. Croissants are made of a leavened variant of puff pastry. The yeast dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, a technique called laminating.

Crescent-shaped breads have been made since the Middle Ages, and crescent-shaped cakes (imitating the often-worshiped Moon) possibly since classical times.

Croissants have long been a staple of French bakeries and patisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. Indeed, the croissanterie was explicitly a French response to American-style fast food,and today 30-40% of the croissants sold in French bakeries and patisseries are frozen.

Ingredients:

DOUGH

*flour-550 gram

*butter-35 gram(it'll be used while making dough)

*yeast-10 gram

*milk- 50 ml

*watm water-as much as needed to form nice dough
*sugar- 7 tsp

*salt- 1 tsp

*butter-325 gram

EGG WASH

*egg yolk-2

*milk- 2 tsp

Directions:

1. Combine warm milk with yeast - set aside. Mix flour with salt, sugar, yeast, butter. Add milk, wrap dough, keep in warm place 2 hours (not hot) and let it double size.

2. While dough is raising prepeare butter: Cut butter into 8 pieces, pound thin, refrigerate well.

3. Put ready dough on the floured desk, srinkle some flour and push out the air. Roll half of the dough into a rectangle on a floured counter.

4. In your mind divide dough into 3 parts. Put butter on 2 out of 3 parts. Firstly fold un-buttered part, then buttered. Fold them like a book. Refriferate the dough for one hour.

butter is inside of it*

5. After one hour take dough, sprinkle flour on the surface you'll put dough on. Roll the dough nicely, and butter its parts using the same technique mentioned above. And again let it rest in the fridge for another hour.



having fun while baking :)

6. After another hour again roll dough on the well-floured surface, fold it like a book and refrigirate it 30 mins. Repeat this routine 3 times. So, basically you roll twice with the butter, and 3 times without.



7. Roll ready dough. Make it 3-4 mm thick. Roll half of each package to form a rectangle. Cut triangles for croissants. If you are putting stuffing into croissants put them in the middle of big side of the triangle; if not then no need, just keep rolling :)



8. Form the croissants, brush with eggwash, let proof until risen,



9. Pre-heat oven at 220C degree; When it's ready put the tray with croissant into the oven and reduce temprature up to 190C. Bake 12-15 mins, till it looks orange-ish.

nam-namness :))

Taken from here