Butter

These homemade butter cresses are really delicious. Since the dough needs several loyal times, they can take their elaboration time, but you just have to be a bit patient because the result of these croissants is so good that it is worth it. Typical of Argentine gastronomy, this recipe is ideal for breakfast or snack. Regardless of whether you have tried them before or not, in Recetasgratis we invite you to prepare this rich recipe at home, because you will see that you will have nothing to envy to those you buy. Discover how to make homemade butter cresses with steps, photos and all the details you need. Lets go!

Ingredients to make butter cresses:

1. dissolves fresh bakers yeast in warm milk. Remove well to dissolve completely.

2. Put 500 g of flour in a wide bowl and make a hole in the center of the flour. Put the salt, sugar, honey, and egg. Go adding warm milk with dissolved yeast.

3. Put a spoon in the center of the bowl and see the mixture gradually stirring, starting from the center and gradually dragging the flour from the sides to integrating it all.

4. Flour A work surface and knead the mass of the croissants for about 10 minutes. Add a little more flour if you see that you stick too much to your hands.

5. Put the dough again in the bowl and cover with a kitchen cloth or with a film paper and let stand for 20 minutes.

6. Meanwhile, put the softened butter in a small bowl along with 25 g of flour. Remove well until you get a uniform site. Booking.

7. again flour the work table and extend the mass of the croissants. With the help of a floured roller, extends the mass well finite rectangularly. Put the butter in the center with the flour.

8. Fold a side towards the center.

9. Fold the other side to the center equally. Pass the roller slightly to flatten the dough.

10. also bend the upper end towards the center.

11. And now, bend the lower end as if it were a package. Wrap on film paper and let stand 45 minutes in the fridge.

12. past the first resting half, flour a work surface and repeat the operation again. Stretch the dough with the roller, bend one side to the center, bend the other, pass the roller slightly and bend the upper and lower end like a package. Wrap again on film paper and let another 45 minutes rest in the fridge.

13. past the second rest time, get a water surface again and repeat the operation and let 45 more minutes stand.

14. After the third resting time, a work surface is flour again and repeat the entire operation, let 45 more minutes stand.

15. Once the four rest time is completed, the work table flour again and stretch the dough with a roller. Give it rectangular leaving the finite dough. Cut out the edges of the dough so that they are smooth and uniform. Cut the dough in half wide.

16. Short triangles with each half of the mass of butter cresses, depending on the size in which you want them.

17. Rolle each triangle starting through the widest part until it ends at the beak, and give them the typical medial one.

18. Place the cresses in a tray lined with baking paper, cover them with a kitchen cloth and let them rest 40 minutes.

19. Press the oven at 200 ºC. Brush the medialons with a little milk and bake with heat up and down to 200 ºC for 15 minutes or until golden brown.

20. While butter croissants are baked, prepare a homemade syrup with 25 g of sugar and 25 water. Let cook about three minutes in a saucepan over medium heat and brush the croissants already baked with this syrup, do it while they are still hot. Let the croissants cool in a rack.

21. Preferably, consume the butter croissants the same day of its elaboration. They can also be freezed.

22. If you prefer to make this recipe for butter croissants with video, we invite you to follow the steps we show you in our YouTube channel. Watch the video here!