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When we go out and need something to prevent the emergency hunger then we get butter croissant. My princess likes it a lot. So both mom and daughter will share major portion of it and the dad gets the remaining.   I have been not baking much lately, still whenever, I see some interesting recipes my baking brain gets somewhat lightened up.
This month daring baker’s challenge was to make butter croissant hosted by Sarah  a non-blogger, and I have been off from that scene for a very long time. But for the croissant I decided to give it a try.  The process to make croissant is a long one, at first I was not sure whether I can finish it. Then after reading the whole process ( Recipe source:  Mastering the Art of French Cooking, Volume Two. Julia Child and Simone Beck)., I slightly deviated from the procedure by making dough on the first day and then adding butter to dough next day. I used butter instead of oil specified in the original recipe.  It was fun.  This procedure is called laminating the dough which is unique for puff pastries.  I made the dough Saturday and made croissant Sunday and Monday.
 I came across croissant for the first time in Japan, and fell in love with them. I had not seen croissant in India, while I was there. I had read that French croissant is out of the world, but never any chance to taste them. If I get to visit that dream country, for sure I am going for it.  After researching several write ups and blog post, and even a black and white Julia child’s You Tube video I made this. They taste really good, but I still need more practice to get the exact shaping of it. It gets better and better while doing it.
I used less butter than the French croissant. For making croissant you need European style butter and for this I got Plugrá from the local H.E.B.  I think that makes a difference.  While baking it was intoxicating,   butter and bread smell comes of the oven. I used bread flour to make the croissant. I divided the dough into two halves, first half I baked yesterday and it turned out be little harder as I gave it some extra time to bake. So the next day, I did the final proof for about 2 hours and baked the croissant at 375 °F for 12 minutes. Trust me they are worth the effort. Golden rule is that you should learn from the mistake and   I did that. I am satisfied with the result. I will make it again as time permits. They are deadly delicious. If you are not worried about calories, give it try. Here goes the recipe.

One year ago: Kurumulagu rasam/ spiced pepper soup

Print recipe from  here

What you need

 Unbleached King Arthur bread flour: 2cups/387g plus ¼ cup flour for sprinkling.

Salt: 1 teaspoon/6g
Sugar: 1 teaspoon
Active dry yeast: 1 ¼ teaspoon
Water: ¾ cup/159g ( use luke warm)
Milk: 1/3 cup/ 90g ( use luke warm or warm to touch)
Butter: 2 tablespoon

For butter the dough

Plugrá  Butter: 114 g/ ½ cup/ 1 stick
For egg wash
Whole egg: 1 no
Water: 1 tablespoon
How I made
Day before baking
Proof the active dry yeast in ¼ cup luke warm water along with 1 teaspoon of sugar. Mix everything and set aside until the yeast become frothy. It takes about 10 – 15 minutes depending upon how warm is your kitchen.
In a large bowl mix bread flour with rest of sugar, salt, butter and rub the butter with hand so that it gets mixed well with flour.  To this add yeast, milk and rest of water to form soft, sticky dough.  Transfer the dough into the buttered container and chill overnight in fridge.
Next morning, when you are ready to incorporate butter into the dough, start making the butter sheet 5- to 6-inch square which supposed to 2 inch less than the dough sheet.  I found that if you placed butter into the two parchment paper sheet and whack them with roller it will be easy to roll the butter. Try with cold butter thus it easy to make the sheet. Once you made the butter sheet immediately chill it in fridge while you are making the dough sheet.
Transfer the dough to a liberally floured work place and start making a rectangular sheet (8X 24 inch) of dough.  Try to be gentle with the dough not any extra force should be applied while making the rectangular sheet.

Once you made the dough into rectangle then place the butter sheet around middle of the dough and seal from all edge, so that there will no butter are exposed.   Then gradually spread the dough with butter into a rectangle and make 3 fold. First fold from left and then right. Again spread this folded dough into second turn or second fold and chill the dough for about 2 and ½ hours in the refrigerator.

After chilling, take out the dough to floured board and repeat and 3rd and 4th fold/ turn. This will create about 82 layers of butter and dough.  Wrap with parchment paper and chill it in refrigerator for about 2 hours.  If you want you can chill for overnight too. I did with my second half of dough.
When you are ready to cut and make croissant remove the chilled dough from the refrigerator. Then spread the dough into 9X 18 inch rectangle, cut the sides to make it perfect, don’t try to use the trimming. Then cut out triangle with 4.5 inch base and 7.5 inch length. You will be able to get 12 croissants with this dough.
Make a slit in the center of triangle try to place a small piece of dough trimming and if you want you can place a dates, or butter in center like I did. And tightly roll the triangle with stretching the ends maximum; this will give nice layers while rolling. Brush with egg wash and proof for about 2 hours at room temperature.

Preheat the oven to 375 F.
At the end of proofing time when it become double in size brush once again with egg wash before baking. Bake the croissant for about 12 minutes or until they become golden brown in color.
Enjoy when it is warm.

After a bite

Preparation time: overnight+ 6hours and 12 minutes
Yield: 12 no
Verdict: Delicious
Will you make it again: Yes I will, depending upon the time permits.
For tips on croissant baking check here
I am linking this Hearth and  Soul blog hop hosted here
Sending this  to  Yeast spotting.
Alea and April’s  Gallery of favorites

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  1. says

    Your croissants look so tender and fluffy. The date is a nice touch! I like the idea of an extra little treat hiding away in the middle.

  2. says

    Your description of croissant is so perfect! The smell of croissants baking are really intoxicating! Yours look gorgeous! Very French like :)

  3. says

    I adore all the step-by-step photographs and they date filled croissant look delicious. Marvellous work on this challenge. I love the colour you got on the croissant. Cheers from Audax in Sydney Australia.

  4. says

    WOW! Swanthi,
    You had become a master pastry cook.
    Those croissant look divine, congratulations.

    I will try to follow your notes next time I decide to make them since it is also a quick pick me up here at home.


    PS. I just wanted to let you know that my teenager son is already cooking his Indian food. I guess Indian food is addictive. :)

  5. says

    Swath-I congratulate you on these truly amazing croissants…so perfect, and delicious!
    Such a labor of “love”…can’t get over the time it consumes to make them, and gone in minutes.
    That’s exactly how long it would last in my home.

    Thanks for sharing the step-by-step instructions with the fabulous photos, as well:DDD

  6. says

    Oh Swathi, these look beautiful! They look as nice as the croissants I have had in Paris! Thank you so much for sharing the recipe and the wonderful tutorial with the Hearth and Soul blog hop. (You might also want to share this with the Gallery of Favorites I host with Alea – I think it is a wonderful post!)

  7. says

    Hats off to u Swathi again..You can go for some baking competion,I m sure u will do well.I watch one show thats comes in U.K and the home bakers were asked to bake croissant and only few could get this shape right !!

  8. says

    I’ve never been brave enough to attempt making puff pastry. I’m always intimidated by all that folding and refolding and wondering if I’m folding it correctly. But I love your step by step pics and I’ll definitely come visit this again when and if I get braver. They look so perfect!

  9. says

    I just found your “kitchen” through a google search “less butter croissant”.
    Just like you, I had cut tremendously the ammount of butter for my croissants.
    The original recipe – from a french baker – prescribed 500g of butter per kg of flour. I use half of that. So, since I normally make half recipe, dividing the final dough in two parts. Finally for the laminating, each part gets only 63g of butter. And it works beautifully!
    Your croissants look fabulous!!!
    Have a great rest of week and a fantastic weekend ahead!