Classic French Butter Croissants Recipe

Making croissants from scratch might sound like a lot of work but actually it isn’t and they contain very basic ingredients. Time and technique is what you need when making these multi layered buttery bites . Sugar Free Butter Croissants12345Recipe is amended from Butter Croissant recipe from French pastry book “Patisserie” by Christophe FelderServingsPrep Time20small croissants15minutesCook TimePassive Time17minutes5hours

Ingredients

• 500 grams plain flour
• 2 tablespoons granulated stevia
• 2 tablespoons milk
• 2 teaspoons salt
• 100 grams unsalted butter softened
• 25 grams fresh baker yeast crumbled
• 230 mililiters water
• 250 grams butter chilled
• Glazing
• 1  egg
• 1  egg yolk

Servings: small croissantsUnits:MetricUS ImperialInstructions

1. Place flour, stevia, salt, milk, softened butter and yeast in a mixing bowl with dough hook attachment.
2. Start mixing on medium speed and add water gradually.
3. Continue kneading for 5-7 minutes until smooth and elastic and the dough comes of the bowl.
4. Flatten the dough into a rectangular shaped and cover in cling film. Refrigerate for at least 2 hours.
5. Before taking the dough back to room temperature place the butter in a freezer for 10 minutes.
6. On a lightly floured worktop roll out the dough into a rectangular, 6mm thick.
7. Dust the chilled block of butter with flour and roll out into a rectangular half the size of the dough and place on bottom half, short side facing you.
8. Fold the top part of the dough over the butter and rotate clockwise 90°, open edge facing you.
9. Roll out lengthwise into a rectangular.
10. Fold up the bottom third, then fold down the top third to meet the bottom.
11. Fold the dough in half and smooth with your hands.
12. Cover with cling film and return to refrigerator for an hour.
13. Lightly flour your worktop again and with the open side of the dough facing you, closed side to the right – roll out into rectangular, 6mm thick.
14. Fold up the bottom third then fold the top over to make it into 3 layers.
15. Arrange open edge facing you and roll out into a square, 4mm thick.
16. Cut the square into two rectangular pieces and cut into triangles of 5 cm base and chill in refrigerator for few minutes.
17. Roll up from the base, lightly pushing the ends of the base and tuck the tip underneath the croissant.
18. Place on baking sheet and let to rise in warm place for 2 hours.
19. Once the croissants have doubled in size, preheat oven to 190°c.
20. Mix egg and egg yolk lightly whisking and brush over the croissants.
21. Bake in preheated oven for 15-17 minutes, until golden brown. Serve warm.