Butter Croissants

This weeks task set by Helen, was to make butter croissants. I’ve never made them before so I chose a recipe by Paul Hollywood as I knew it would be a good one to follow. What I didn’t anticipate was the amount of time it takes to make croissants.

Luckily I have a dough hook on my mixer and this made it easier for creating the dough. Once the dough was made, I had to put it in a plastic bag and chill it in the fridge for an hour.

After a hour I had to roll out the dough, add the flattened butter and fold into a parcel and chill for another hour. This routine had to be done another 3 times so by the time I had finished it was after 8pm!!

The dough then had to be left overnight in the fridge to rise a little.

The next morning, I rolled out the dough to approx 40cm x 30cm, cut it into two strips and cut each strip into 6 triangles. I then formed the croissants on a baking tray (must be lined with baking paper to catch the butter that melts out of the croissants) and then left them at room temperature for about 2 hours to rise a bit more.

croissant roll


Once the croissants had proved for 2 hours I could bake them. I eggwashed them with beaten egg and a little salt and put in the oven (200C) for about 15 minutes. I checked them part way through – they had expanded even more and the butter was oozing out onto the baking trays – I was worried I had done something wrong.

Luckily everything was fine and they smelled amazing!


They tasted pretty damn good too!!


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