Butter Croissants - Bake from Scratch

Ingredients: 

* 1/2tsp Active Dry Yeast 

* 1/2cup + 1tbsp Water

* 2 + 1/4cups All Purpose Flour 

* 2tbsp Granulated Sugar

* 1tsp Salt 

* 3/4cup Unsalted Butter + 2tbsp at room temperature

* 1 Egg, lightly beaten 

Optional for Chocolate Croissants:

* 3/4cup Semi-Sweet Chocolate Chips OR Nutella Spread 

Directions:

1. Start by combining the Yeast and the water in a cup, stir to dissolve well, and set aside for 2 minutes. 

2. Combine the Flour, Sugar and Salt in a large bowl, whisk with a hand whisk to mix. Add the yeast mixture after 2 minutes, and whisk to combine. Ensure there is no dry flour particles left visilbe. 

Note: It will take a few minutes to combine it so its all wet, and you may want to use your fingers to do this. 

3. Next, using your fingers, rub approximately 3-4tbsp of the butter, into the flour mixture. You will need to knead the dough for a minute or two to ensure the butter is rubbed in and the mixture forms a ball. 

4. Cover the dough with saran wrap, and leave it to rise for 2 hours. Warmer your room temperature the faster it may rise. 

Tip: I place the saran wrapped dough in a tea towel, and place it on my patio table if the weather is warm, as it helps the dough rise. 

5. Once the dough has risen for 2 hours, unwrap the dough, sprinkle some flour on a surface that you will use to roll out the dough and roll out the dough into a long log shape. Cut the dough into 12 even slices, once its in its log shape. 

6. Roll out each dough slice into a rectangular shape, flour your work surface and the rolling pin as you go. Once the first dough rectangle has been rolled out, rub some of the remaining butter on it (you can be generous). Place the buttered rectangle on the saran wrap and continue on with the remaining dough. Stack each buttered rectangle on top of the first, until they are all done. Cover the rectangle stack with saran wrap, place the covered dough in the refrigerator to chill overnight. 

7. When you are ready to start baking, take the dough out of the refrigerator, and roll the dough stack into a large rectangle. Using a pizza cutter, cut the rectangle into 4 even sized rectangles. Then cut each rectangle diagonally to make 8 triangles. Don't forget to flour your work surface. 

8. If making Chocolate Croissants - Place a little chocolate on the longer end of the triangle, rolling the dough towards the tip of the triangle. If you are making butter croissants only, just roll each triangle and place on baking tray with pointy tip down. Once you have rolled the dough to the tip, tuck in the sides of the croissant shape by rolling the two corners inwards. Place each croissant down with the tip down, or the croissant will open up as it rises. Leave for 1 + 1/2hours to rise on the baking sheet, at room temperature. 

Tip: You will want to ensure your baking sheets are greased with baking spray. Place each croissant on the baking tray, leaving some room between each so that the croissants have room to bake.  

9. Once ready to bake, brush (with pastry brush) with egg wash. Pre heat oven to 400degrees F. Bake at 400degrees for 8 minutes, then turn oven down to 350degrees and bake an additional 4-5 minutes.  

10. Transfer the croissants to a wire rack to cool. 

Note: The cocolate inside may seep out and will be quite hot. 

Note: Should you not want to make your croissant dough from scratch click here for a quick and easy recipe that involves Chocolate Croissants with store bought croissant dough! 

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