Classic Argentine butter croissants

What does it include?

Ingredients

• 500 g harina 0000
• 10 g sal
• 80 g sugar
• 25 g fresh levadura (or 7 g dry)
• 250 ml warm milk
• 1 egg
• 1 tsp vanilla essence
• 1 tsp lemon zest (optional)
• 150 g butter (100 g for the dough and 50 g for the filling)
• 1 beaten egg (for painting)
• light syrup (for shine)
• For the syrup:
• 100 g sugar
• 100ml water
• a few drops of vanilla essence or honey (optional)

How to prepare it step by step?

Preparation

1. Dissolve the yeast in the warm milk with 1 tablespoon of sugar and let it foam for 10 minutes.
2. In a large bowl, mix flour, sugar, and salt.
3. Add the egg, vanilla, zest, and yeast mixture.
4. Incorporate 100 g of butter and knead until a soft, elastic dough forms.
5. Cover and let the dough rest for 30 minutes at room temperature.
6. Roll the dough into a rectangular shape and evenly spread 50 g of soft butter for the filling.
7. Fold the dough in thirds like an envelope and refrigerate for 30 minutes.
8. Repeat the stretching and folding process two more times, refrigerating between each turn.
9. Roll the final dough into a 0.5 cm thick rectangle.
10. Cut triangles with a wide base and roll from the base towards the tip to form crescents.
11. Place them on a greased tray or lined with parchment paper.
12. Allow to rise for 1 hour or until they double in size.
13. Brush with beaten egg and bake at 180°C for 15–20 minutes, until golden brown.
14. While baking, prepare the syrup by heating the water and sugar until dissolved.
15. Once baked, brush the croissants with the hot syrup for a glossy finish.
16. Let cool on a rack and enjoy the perfect blend of flavors and textures.