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Available in more than one size for every daily need
Excellent butter pack in gold and navy packaging EXCELLENT BUTTER100% Unsalted Butter

Butter croissants

Flaky golden laminated pastry with rich butter layers.

Golden flaky butter croissants on a ceramic tray
Prep
1 h
Cook
22 min
Total
6 h
Makes
8 croissants

Ingredients

  • Dough: 255 g all-purpose flour
  • Dough: 25 g sugar
  • Dough: 1¼ teaspoons salt
  • Dough: 1¼ teaspoons instant yeast
  • Dough: 28 g softened butter
  • Dough: 60 ml milk
  • Dough: 90 ml water
  • Butter block: 113 g cold butter
  • Egg wash: 1 large egg
  • Egg wash: 1 tablespoon water
  • Egg wash: Pinch of salt

Method

  1. Combine flour, sugar, salt and yeast. Add softened butter, milk and water; knead until cohesive.
  2. Cover and chill the dough for at least one hour.
  3. Shape the cold butter between baking paper into an even square, then chill.
  4. Roll out the dough, place the butter square in the centre and seal the dough around it.
  5. Roll into a rectangle, fold in thirds and chill for 30 minutes. Repeat the roll-and-fold twice, chilling between turns.
  6. Roll to about 4 mm thick, cut into triangles and roll each from base to tip.
  7. Proof until visibly puffy and layered, then brush with egg wash.
  8. Bake at 200°C for 18–22 minutes, until deeply golden.

Notes

Keep both dough and butter cold during lamination so the layers remain distinct and crisp. Reference: King Arthur Baking — Croissants, Laminated Baking Workbook.