Buttery Croissants

Ingredients

• 360 g2 3/4 cups strong flour
• 38 g3 tbsp sugar
• 8 g1 1/2 tsp salt
• 160 g2/3 cup water
• 76 g5 1/3 tbsp softened butter
• 18 g0.6 oz fresh yeast (or 9 g2 1/2 tsp instant dry yeast)
• 160 g2/3 cup unsalted butter for lamination

Method

1. Mix water, yeast, flour, sugar, and salt until shaggy.
2. Add 76g softened butter and mix 5 mins on high until elastic.
3. Prove in warm area 1–2 hrs until tripled.
4. Fold into a rectangle and refrigerate overnight (8 hrs).
5. Soften butter slab 20 mins before laminating to match dough texture.
6. Roll dough to encase butter, fold and roll for double turn, chill.
7. Repeat single turn, then chill for 1 hr.
8. Roll to 4mm thick, cut into triangles, roll into croissant shapes.
9. Proof 30–45 mins until puffy, brush with milk.
10. Bake at 190°C (170°C fan) for 20–25 mins until golden brown.
11. Cool slightly and enjoy warm or cold.