Traditional French Croissants
A traditional recipe for laminated French croissants with a folded-in butter block. Source: https://woman.bg/retsepti/traditsionna-retsepta-za-frenski-kroasani.35281.html
Ingredients
| 7 g | dry yeast | |
| 120 ml | lukewarm water | |
| 120 ml | milk | |
| 600 g | white flour | |
| 1 tsp | 5 ml | salt |
| 150 g | sugar | |
| 35 g | soft butter | |
| 325 g | cold butter | |
| 1 | egg (for the glaze) | |
| — | pinch of salt (for the glaze) |
Instructions
- Dissolve the yeast in 2/3 of the water.
- Sift the flour into a large bowl. Combine with the salt, sugar, very soft butter and the dissolved yeast. Knead quickly. If the dough is too stiff, add the rest of the water.
- Cover the bowl with foil and leave at room temperature for 1 hour. When the dough has doubled in volume, turn it out, knead on the counter and return to the bowl. Cover and refrigerate 1 hour.
- Take it out, knead again on the counter, return to the bowl, cover with fresh foil and refrigerate another 30 minutes.
- Meanwhile prepare the butter block: place the cold butter between two sheets of cling film. Beat it with a rolling pin until flatter, then roll out between the sheets into a 20×30 cm rectangle.
- Place the butter rectangle over 2/3 of the dough (remove the film). Fold the dough into thirds, starting with the uncovered top part folded over the butter. Brush off excess flour.
- Fold the left side of the dough to the middle, brush off excess flour, then fold the other third over the top. Continue with the standard turns, rolling and folding, then shape, prove and bake the croissants until golden.