Butter croissants

Name: Butter croissants
Yield: 8 croissant
Ingredients: 300 g Bread flour; 150 g Milk; 30 g Caster sugar; 6 g Sea salt; 5 g Instant yeast; 150 g Laminating butter

Crisp layers, a light centre, and plenty of butter.

10 hours8 croissants

Ingredients

Ingredients for8 croissants
Ingredient	Amount	Baker’s %
Dough
Bread flour	300 g	100%
Milk	150 g	50%
Caster sugar	30 g	10%
Sea salt	6 g	2%
Instant yeast	5 g	1.67%
Lamination
Laminating butterPliable but cool.	150 g	50%
Total	641 g	213.67%

Method

1
Mix all the dough ingredients, leaving the laminating butter aside. Knead until smooth, cover and refrigerate for at least 2 hours.
2
Enclose the prepared butter sheet in the dough. Complete one book fold and one letter fold, chilling thoroughly between folds.
3
Roll to about 4 mm thick. Cut into long triangles and roll them gently into croissants.
4
Proof at around 26°C / 79°F until visibly expanded and the layers wobble gently when the tray is moved.
5
Brush with egg wash if desired. Place in an oven preheated to 200°C / 390°F, reduce to 185°C / 365°F, and bake for 17–20 minutes, until deeply golden and baked through.