Butter Croissants Recipes

Steps:

• Combine the butter and the 3 tablespoons of flour using two knives or a pastry blender.
• Place the butter mixture between two sheets of waxed paper and beat it with a rolling pin until it becomes soft and malleable. Make sure the butter stays cold though. When you're making laminated doughs such as croissant dough, puff pastry dough, or danish pastry dough it's important that the dough stays cold so the butter and the dough form distinct layers.
• Shape the block of butter into a 6- by 8-inch rectangle.
• Place the block of butter somewhere cool or back in the refrigerator while you make the dough. Don't let the butter re-harden though. If the butter re-hardens it will break through the dough when you go to roll it out. You want the butter cold but you also want it to be spreadable.
• For the dough combine the milk, yeast and sugar.
• Let sit 5 minutes or until yeast is dissolved and the surface is all foamy.
• Stir in the salt.
• Stir in the 2 7/8 cups of flour, all at once, until thoroughly combined. You should have a very soft wet dough.
• Cover the bowl of dough and place it in the refrigerator until it's chilled. If the dough is warm it might cause the butter to melt.
• Using a shaker or a sifter, generously flour your work surface. By generously I don't mean a simple dusting. You want a good substantial layer of flour. If you can see the counter top or table top underneath the flour then you need to sprinkle on more. This dough is very wet and if you don't use enough flour on your work surface the dough is going to stick. Don't add anymore flour to the dough itself because the flour you use to roll out the dough is only going to be on the surface of the dough, and it's going to be brushed away.
• Roll the dough into a 10- by 14-inch rectangle. Brush away the excess flour on the surface of the dough with a pastry brush.
• Place the block of butter on one side of the dough and fold the other side over and seal the edges.
• Turn the dough so that the fold is on the left and the part that opens is on the right (like the way a book opens).
• Roll the dough into a 9- by 17-inch rectangle. Be sure to check that it's not sticking to the table. When you you roll out the dough you want to use smooth even strokes and make sure you don't roll over the edge of the dough. If you do you'll crush the layers you're trying to make.
• Use a pastry brush to brush away ALL excess flour off the surface of the dough. This step is important because if you don't it will keep the dough from forming the layers properly.
• Fold 1/3 of the dough on to itself.
• Brush away the flour.
• Fold the other third of the dough on top of that so that the dough resembles a folded business letter. Be sure to keep the edges and corners lined up. This is what's called a "turn". A turn gets its name because each time you roll out the dough you have to turn it a quarter turn so the position of the dough is always the same each time you roll it out.
• Roll out the dough and fold the dough in thirds as you did before.
• At this point you should wrap the dough up and refrigerate it for 45 minutes to an hour.
• Repeat the rolling and folding in thirds like a business letter two more times. Refrigerate the dough for an hour between each turn. Before rolling out the dough each time make sure you always position the dough so that the top flap has the fold on the left and the part that opens on the right. After the 4th turn the dough needs to be refrigerated for at least 3 hours or overnight if it's more convenient.
• Roll the dough into a 10- by 20-inch rectangle. Be sure the corners are square.
• Cut the dough into eight squares by cutting it half lengthwise and then cutting each half into 4 squares. A pizza cutter is a great tool for this job.
• Cut each square into two triangles.
• Take one of the triangles and stretch it until the two short sides are as long as the long side ( the hypotenuse in case you've forgotten your geometry).
• Roll up the triangle and curve the ends in slightly to form a crescent shape.
• Repeat with the rest of the triangles of dough.
• Place the croissants at least 2 inches apart on baking sheets that have been lightly sprayed with cooking spray or covered with parchment paper.
• Cover the croissants with towels and place somewhere where it's not too warm. You don't want the butter in them to become soft remember.
• Let croissants rise until they're nearly doubled in size. This may take a few hours. Be patient. I've let them rise for as long as 5 to 6 hours. After about 2 hours the surface of the croissants may start to dry out. If this happens cover them with a damp paper towel and then put another towel on top of that.
• Combine the egg and the teaspoon of water.
• Brush a light coating of egg wash on each croissant. If the croissants are exceptionally puffy you'll need to be extra gentle when you brush on the eggwash. Another option is to put the eggwash in a spray bottle and spray the eggwash on the croissants.
• Bake the croissants in a preheated 425° F oven for 12 to 15 minutes until they're golden brown.

Steps:

• Make the dough: Stir yeast, water, and 1 teaspoon sugar in a bowl. Let stand until foamy, about 5 minutes. Butter a large bowl; set aside. Put bread flour, all-purpose flour, remaining 3 tablespoons plus 2 teaspoons sugar, and the salt into the bowl of an electric mixer fitted with the dough hook; mix on low speed until combined. Add yeast mixture, milk, and butter; mix until dough just comes together.
• Knead dough: Scrape dough out onto a lightly floured work surface. Using lightly floured hands, knead until smooth, about 3 minutes. Transfer to buttered bowl, turning to coat.
• Let dough rise: Cover dough with plastic wrap; transfer to the refrigerator. Let rise until doubled in bulk, about 2 hours (dough should not spring back when you press it with your finger).
• Make the butter package: About 45 minutes after the dough begins rising, put flour and butter into the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined, 3 to 4 minutes. Scrape butter mixture out onto a piece of parchment paper; shape into a rectangle. Top with parchment, and roll out to an 8-by-10-inch rectangle. Transfer to a baking sheet, and refrigerate 30 minutes.
• Roll out dough: Turn out dough onto a lightly floured work surface; shape into a rectangle. Roll out to a 10 1/2-by-16-inch rectangle, about 1/2 inch thick, with short side facing you.
• Place butter package on dough: The butter package should be cool but pliable; your finger should leave an indentation but the butter should still hold its shape. If too soft, continue to refrigerate; if too firm, let stand at room temperature briefly. Place horizontally on bottom half of dough; remove parchment. Fold top half of dough over butter package, and pinch edges of dough to seal.
• Roll in butter: Turn dough so that a short side is facing you and the seam is on the right. Roll out to a 10-by-20-inch rectangle, about 1/2 inch thick (keep the corners as square as possible).
• Fold dough into thirds: Remove any excess flour with a pastry brush. Starting at the far end, fold rectangle in thirds as you would a business letter (this completes the first of 3 "turns").
• Mark dough: Mark the dough with your knuckle (later, this will help you remember how many turns have been completed). Wrap dough in plastic, and refrigerate 1 hour.
• Repeat process: Remove from refrigerator, and press the dough; it should be pliable but have some resistance. If too soft, return to refrigerator; if too firm, let stand at room temperature, 5 minutes. Repeat the preceding three steps to complete two more turns (make 2 marks for the second turn and 3 marks for the third turn); always start with a short side facing you and the seam on the right, rolling lengthwise before crosswise. After the second turn, wrap dough in plastic, and refrigerate 1 hour. After the third and final turn, wrap dough in plastic, and refrigerate 8 hours (or overnight).
• Roll out and chill dough: Turn out dough onto a lightly floured work surface, and roll out to a 30-by-16-inch rectangle. If dough becomes unmanageable, cut in half crosswise, and roll out two 15-by-16-inch rectangles (refrigerate 1 piece as you work with the other). Chill in freezer 15 minutes. Remove dough, and remeasure: It should match original dimensions; if not, roll out again. If dough becomes too warm or elastic, chill in freezer, 15 minutes.
• Cut dough: Cut dough into two 30-by-8-inch rectangles (or four 15-by-8-inch rectangles). Stack rectangles, lining up edges (if you have four smaller rectangles, make two stacks).
• Trim dough and cut into triangles: Using a pastry or pizza wheel and cutting at a 20-degree angle, trim a small wedge from one short side to create an angled side. Cut dough into triangles, each with a 4 1/2-inch base. You should have about 20 total.
• Cut slits: Cut a 1-inch slit in the middle of the base of each triangle. Separate the stacks, transferring half the triangles to a parchment-lined baking sheet; cover, and refrigerate.
• Begin shaping croissants: Working with one triangle at a time and keeping remaining triangles covered with a clean kitchen towel, hold the two corners of the base, and stretch to lengthen it slightly. Grasp inner corners formed by the slit in the base, and lift and stretch them toward the outer sides of the triangle; press to seal.
• Roll croissants: Using your fingertips, roll the base of the triangle up and away from you, stretching the dough slightly outward as you roll to elongate the point (when finished, the point should be tucked under the croissant).
• Finish shaping croissants: Bend the two ends toward you to form a crescent shape (the ends should almost touch). Transfer to parchment-lined baking sheets, spacing croissants 2 inches apart. Repeat with remaining triangles. Cover loosely with plastic wrap, and let stand in a warm place until croissants have doubled in bulk and are very soft, 1 1/2 hours to 2 1/4 hours, depending on the temperature of room.
• Brush with egg: Preheat oven to 400 degrees, with racks in upper and lower thirds. Brush tops of croissants with egg. Bake, rotating sheets halfway through, until croissants are puffed and golden brown, 20 to 25 minutes. Let cool slightly on sheets on wire racks. Serve warm or at room temperature.

Steps:

• In a small bowl, beat butter and flour until combined; spread into a 12x6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour., In a large bowl, dissolve yeast in warm water. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Roll dough into a 14-in. square. Remove top sheet of waxed paper from butter; invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges. , Roll into a 20x12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic; refrigerate overnight., Unwrap dough. On a lightly floured surface, roll into a 25x20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two triangles. , Roll up triangles from the wide end; place 2 in. apart with point down on ungreased baking sheets. Curve ends down to form crescent shape. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Serve warm.

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
• In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
• Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
• Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
• Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
• Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.

Steps:

• It is important to use only a small amount of yeast in croissants so that the dough never rises before it is placed in the oven. If dry yeast is used, follow directions on package. If fresh yeast is used, cream it with sugar and salt to make a syrup.
• Place 3 1/2 cups flour in a large bowl. Make a well in the center. Add yeast, sugar, salt, and 2 tablespoons of the butter (cut into pieces and softened) and enough cold milk to make a medium-firm dough-NOT as firm as bread dough, but not sticky. Knead dough for a few minutes, only until smooth, not elastic (You can use a stand mixer initially & finish kneading by hand on a floured surface until the dough is smooth, about 3-4 minutes.) If the dough is kneaded too long, the croissants will not be tender and flaky. Place dough to rest in the refrigerator for 10 minutes.
• While dough is resting, shape butter into a flattened brick, rolling it in some of the remaining flour to prevent sticking. Place butter on a sheet of wax paper. Sprinkle it with flour and cover with another sheet of wax paper. Then roll out butter into a square ¼ inch thick. Cut square in half. Wrap pieces in wax paper and place in refrigerator.
• Remove dough from the refrigerator and roll it out on a cloth well dusted with flour or a well-floured surface, making a rectangle about 3 times longer than it is wide. Brush excess flour from surface of dough. Place a piece of butter in the center. Fold ONE end of dough over butter. Place remaining butter on top. Fold second end of dough over butter. Press edges together to seal.
• Place dough on cloth so that the short ends are parallel to the edge of the table nearest you. Roll out on floured cloth into a long rectangle as before. Brush off excess flour. Fold both ends to meet in the center. Then fold once more, in half, as if you were closing the pages of a book, making 4 layers.
• Press all edges together. Wrap and chill for one hour. Place dough on floured cloth, again being sure that the short ends are parallel to the edge of the table nearest you. Roll out dough into a long rectangle. Fold ends to meet in the center, then fold once again as before.
• Chill dough at least 2-3 hours, or until it is very cold.
• Cut dough in half. Roll out each half separately into a sheet 1/8 of an inch thick (chill half not being worked on). Cut into long strips 5 inches wide. Divide strips into triangles using a sharp paring knife or a pizza cutter. Roll up widest side of the triangles toward opposite point fairly tightly, stretching slightly as you roll to make them longer. DO NOT try to shape further for now. First, chill rolls in freezer for ½ hour.
• Then, removing only 4-5 at a time, make each into a thinner, longer, and more compact shape by rolling it firmly against the surface with open palm of hand. Place on a greased baking sheet, curving each into a croissant. Chill again until very cold (you could actually freeze the formed rolls at this point).
• Set oven to 475°F Brush rolls with egg yolks mixed with cream. Place in preheated oven for 5 minutes. Reduce heat to 400°F Continue baking about 8-9 minutes longer, or until croissants are golden brown. Let cool (and complete carry-over baking) before eating.