Name: French Croissants recipe by Swapna Sunil at BetterButter
Prep time: 1080 min
Cook time: 20 min
Total time: 1100 min
Yield: 10
Ingredients: For the croissant dough :; 500 g : Pastry flour with 12% Protein; 75 g : granulated sugar; 6 g : salt; 100 gm : Unsalted Butter with 82% fat at room temperature; 10 gm : Instant yeast; 95 ml : Whole milk; 135 ml : Water; For Laminating : 250 gm : Unsalted butter with 82% fat; For Brushing : 1 egg yolk + 1 egg + 30 ml : milk

Fix a stand mixer with paddle attachment. To its bowl add the flour, salt, sugar, instant yeast and butter.

Keep the mixer running on low to medium.Gradually add the milk and water. Continue mixing until it forms a dough and leaves the sides of the bowl.

Scoop out the dough on to a working surface and knead until it is homogeneous and flexible.

Flatten the dough and shape it to a rectangle with a rolling pin.Wrap the dough with a cling film and refrigerate overnight.

For the Butter slab : Place the 250 gm of butter block at room temperature in a medium sized(7/8inch)ziplock and seal it.Start pressing and shaping until it spreads evenly in the ziplock. Chill this pack for 30 minutes until firm to touch.

Trim of the ziplock edges and remove the slab of butter and set ready.

Remove the chilled dough and roll it to a 15 / 7 inch rectangle and place the slab of butter on one half and fold over the other half of the rolled dough.

Tap the dough gently with a rolling pin, then roll from the center out until you have a rectangle of 24 inches long and 8 inches wide.

Once it’s rolled to the required size brush off the excess dry flour and fold left corner 2/3 of the dough to almost the end then fold in the right corner bringing the two edges together.

Roll the dough slightly to seal the edges and fold it in half like a book and this way you have attained a double turn.

Wrap and Chill the dough for half hour. Later repeat steps of rolling until you attain a rectangle of 24 inches long and 8 inches wide.

Fold the left third of the dough upto the center and overlap the right third over it. You have now made a simple turn.

Wrap and chill the dough for half an hour.Chilling helps in keeping the butter firm without melting.