Butter Croissants SABI

Ingredients

500 g plain flour
50 ml lukewarm water
12 g salt
50 g granulated sugar
350 g fresh SABI butter
30 g yeast

Procedure

1. First, prepare the yeast starter. Mix yeast, sugar, salt in lukewarm water and let rest until the yeast rises. Then pour into salted flour and mix... add 100 g melted SABI butter and knead by hand.

2. Place the kneaded dough in a bowl, cover, and let rise at room temperature for about 2 hours.

3. Meanwhile, prepare the "butter block." Place 250 g butter on paper, cover with another baking paper, and roll into a square about 20 x 20 cm. Chill the butter block in the refrigerator.

4. Turn the risen dough onto a floured surface. Shape gently into a rectangle. Fold the dough from bottom and top in thirds. Fold in half again and wrap in foil. Let rest for 45 minutes.

5. Remove dough from foil and roll into a rectangle. Place the butter block in the center and fold the dough over it. Roll into a rectangle, fold in half, and roll again. Repeat this process 3 times, finishing with a folded rectangle as if folding puff pastry. Roll slightly and place on a smaller tray, cover with foil, and chill briefly. Meanwhile, whisk one egg for brushing.

6. Remove dough from fridge, roll gently, and divide into two parts.

7. Place one half back in the fridge and roll the other into a rectangle about 60 cm long. Cut triangles with a knife. To make nice croissants, hold the triangle tip (stretch the dough as much as possible) and roll quickly from the wide side to the narrow side.

8. Arrange croissants on a baking tray lined with baking paper and let rise for about an hour. Before baking in a preheated oven, brush with beaten egg and bake at 180°C for about 20 to 25 minutes.