Butter Croissants

Croissant bơ

Croissants with 27 buttery layers — a shatteringly crisp crust and a soft, honeycomb-tender crumb.

⏱ 3 hrs🔥 Hard 🍽 8 pcsNo ratings yet

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•Flour · 500g

•Yeast · 10g · Salt · 10g

•Sugar · 55g · Milk · 280ml

•Laminating butter · 250g

Knead the base dough, let it proof, then chill overnight.

Enclose the butter block and do 3 folds, resting the dough in the fridge 30 min between each.

Roll thin, cut into triangles and roll up to shape.

Proof in a warm spot for about 2 hours until puffy.

Brush with egg wash and bake at 200°C for about 18 min until evenly golden.