Butter Croissants

Name: Butter Croissants
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 12 Portionen
Ingredients: 100 ml Milk; 1 cube Yeast; 1 tsp Sugar; 300 g Flour; 50 g Butter, soft; 1 tsp Salt; 200 g Butter, cold; 1 piece Egg yolk

Bread and Rolls

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Cook Time

4 h

Servings

Difficulty

Hard

Prep Time

60 Min

This Thermomix® recipe for Butter Croissants is ready in 4 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This recipe for butter croissants is a challenge, but the result is worth it. The Thermomix® makes dough preparation easier. The croissants are ideal for a festive breakfast or brunch. Preparation takes about 4 hours and yields 12 servings.

Ingredients (8 ingredients)

100 ml Milk
1 cube Yeast
1 tsp Sugar
300 g Flour
50 g Butter, soft
1 tsp Salt
200 g Butter, cold
1 piece Egg yolk

Preparation (11 steps)

Activate yeast

Thermomix® Setting

2 min/99°F/Speed 2 99°F

Add 100 ml milk, 1 cube yeast and 1 tsp sugar to the mixing bowl and heat for 2 min./37°C/speed 2.

2 min

Prepare dough

Thermomix® Setting

3 min/Kneading speed

Add 300 g flour, 50 g soft butter and 1 tsp salt and knead into a dough for 3 min./kneading stage with the Patix dough knife.

3 min

Let the dough rise

Place the dough in a bowl, cover and let rise in a warm place for about 1 hour until the volume has doubled.

Prepare butter

Place 200 g butter between two layers of cling film and roll out into a flat rectangle (approx. 15x20 cm). The butter should be cold but pliable.

Roll out the dough

Roll out the dough on a lightly floured work surface into a rectangle (approx. 30x40 cm).

Wrap butter

Place the butter plate in the middle on one half of the dough. Fold the other half of the dough over it so that the butter is completely enclosed. Press the edges firmly.

First tour

Carefully roll out the dough into a rectangle (approx. 20x50 cm). Make sure that the butter is not squeezed out. Fold the dough from both sides towards the middle so that there are three layers. Then fold together once in the middle. Wrap in cling film and chill for 30 minutes.

Second tour

Remove the dough from the refrigerator, turn 90 degrees and roll out again into a rectangle (approx. 20x50 cm). Again, fold from both sides towards the middle and fold together. Wrap in cling film and chill for another 30 minutes.

Third tour

Remove the dough from the refrigerator one last time, turn 90 degrees and roll out into a rectangle (approx. 30x60 cm).

Shape croissants

Cut the dough into about 12 triangles. Roll up each triangle from the wide side and shape into a croissant. Bend the ends slightly.

Bake croissants

Place the croissants on a baking tray lined with baking paper, brush with beaten egg yolk and bake in a preheated oven at 200°C top/bottom heat for approx. 15-20 minutes until golden brown.