Homemade butter croissants

Preparation

1. 1

   Prepare the dough: flour, milk, sugar, salt, yeast and 20g butter. Knead with the dough hook.

   Speed 2⏱ 8 min🔧 crochet pétrisseur
2. 2

   Chill the dough for 1h. Roll out the laminating butter into a square between two sheets of paper.

   💡 The butter and dough should have the same consistency.

3. 3

   Enclose the butter in the dough. Make 3 single turns with 30 min resting time in the fridge between each.

4. 4

   Roll out to 4mm. Cut into triangles. Roll up. Leave to rise for 2h. Glaze. Bake for 16-18 min at 200°C.

   💡 The oven must be very hot for good lamination.