Butter Croissant

Butter Croissant

Ingredients for dough:

• 3 and 3/4 cup all purpose flour
• 1 cup cold milk + 2 tbsp milk
• 1/2 cup boiling water
• 1 tbsp active dry yeast
• 1/4 cup sugar
• 1 tsp salt
• 250 gm butter- frozen
• Egg-1

Method: 

1. Take a large bowl. Pour milk and boiling water. Stir in the yeast and sugar. Leave for 10 minutes until frothy.
2. Add flour, salt and mix with hand into a shaggy ball.
3. Take out the contents on clean work surface and knead the flour. Place the dough into an oiled bowl and leave in the fridge to rest for 1 hour.
4. After 30 minutes take the frozen butter and grate onto a piece of cling film ( plastic wrap).
5. Disperse the butter and flatten into a rectangle shape. Fold up in the cling film and pat together well. Refrigerate for 30 minutes.
6. Take out the flour after 1 hour and place it on a lightly floured work surface and roll into a thick rectangle.
7. Unwrap the chilled butter block, place into the center of the dough. Fold the dough like a business letter. Seal the edges by pinching the dough together.
8. Rotate the dough, use the rolling pin to make regular indentation in the dough. Roll into a thick rectangle.
9. Fold like a business letter. Wrap the dough in a plastic wrap and refrigerate for 1 hour. ( Step 8+9= 1 turn)
10. Remove the dough from fridge, unwrap and complete 1 turn ( i.e. repeat 8+9). Rewrap in the plastic wrap and refrigerate for 1 hour.
11. Repeat step 10- 2 more times. Total 4 turns we have to do.
12. Cut the dough into quarters. Wrap the quarters tightly in plastic wrap and refrigerate for 8- 12 hours/ overnight.

Shaping the dough: 

• Remove one piece of dough from the fridge, unwrap it. Roll out on a lightly floured surface into a thick rectangle.
• Cut into 3 smaller rectangles. Cut each rectangle forming 6 triangles.
• Take one triangle of dough. ( put others in fridge) Pull on the corners of the shortest edge. Then gently stretch the dough a little. Cut a small slit in the base of the triangle, stretch it then roll the dough up. Place it on lined cookie sheet. Repeat the same with rest of the triangles. Cover with plastic wrap and freeze for 2 -3 hours.

Bake: 

Preheat the oven to 220 degree Celsius. Beat egg add 2 tbsp milk. Mix it well. Brush the croissant with beaten egg mixture and put into the oven and lower the temperature to 200 degree Celsius and bake for 10 minutes. Reduce the temperature to 180 degree celsius and bake for 15 minutes until well browned and puffy. Let it cool on a wire rack.