The Croissant is traditional of French gastronomy, a type of bun made from puff pastry, butter and other ingredients that we detail below. Although it is usually used as sweet, we also also have salty recipes that allow us to prepare an endless snacks. In recipes, I share the basic recipe to know how to make homemade butter croissant and use it to prepare breakfast, snacks or desserts. Keep reading!
 3 Diners |  24h |  Breakfast |  Medium |
| Ingredients to make homemade butter croissant: |
| 250 force flour grains 75 grams of fresh yeast 125 milliliters of warm water 750 grams of flour for the dough 50 grams of sugar for the dough 450 grams of butter for the dough 30 grams of salt for the dough Agua (the one who admits for the dough) 1 egg syrup (optional) |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make homemade butter croissant:
1. In a bowl we put the flour (250 g) together with the fresh yeast (75 g) and the 125 ml of warm water. We reserve.
2. To make the mass of the croissants of butter, we form a kind of volcano with the flour and introduce 50 g of butter, salt and sugar into the hole. Then, we add the water little by little to integrate the ingredients.
3. We knead 10 minutes and add the previous mixture of yeast with water and flour. We continue killing another 10 minutes and let the dough rest during the same period of time.
4. Now we put the remaining butter between vegetable paper sheets and flatten it with a roller, forming a thin and elongated layer.
5. After the rest time of the mass of the croissants of butter, we extend it with a roller, sprinkling flour to prevent it from sticking. Once stretched, place the butter sheet on top.
6. Then, we make the typical folds of the puff pastry mass. Thus, we fold the ends towards the center of the dough and stretch again. We perform this same step several times and let stand so that it doubles its volume every time we make a fold.
7. We extend the dough leaving a width of approximately 40 cm and divided it into two equal pieces. Done this, we cut triangles of about 8 cm base to be able to start forming the homemade butter croissants.
8. At the base of each triangle, we make a vertical cut, which will allow us to make the typical croissants horns or legs. Thus, we take the tip of the triangle and roll towards the base. Once the roll is done, we give a crescent shape.
9. We let the butter croissants rest on a baking sheet lined with baking paper to increase its size.
10. We preheat the oven at 225 ºC and, when hot, we bake homemissants, previously painted with beaten egg, for 10-15 minutes.
11. Once the croissants are made, they can be painted with syrup or liquid caramel to give it that characteristic shine. Although making homemade butter croissant is an elaborate process, the truth is that it is worth it. More recipes in my blog target = _blank rel = NOFOLLOWLA Great Vero cuisine.
