Tried making croissants from scratch and my butter broke through the dough on all three attempts

I spent last Saturday morning trying to make proper croissants for the first time. Watched about 4 different videos and felt pretty confident going in. By the third fold my butter layer had completely broken through the dough on one side. I kept going anyway and baked them off just to see what would happen. They came out flat and greasy, not flaky at all. Has anyone else had the butter break through and found a way to save it mid-way?

2 comments

2 Comments

elliotc101d ago

My buddy tried the same thing last month and his butter looked like it was trying to escape to another dimension. He got so mad he threw the whole mess in the fridge and left it there for two days. When he came back he just pressed it back into shape and kept going like nothing happened. Somehow they turned out okay, not perfect but way better than flat greasy disks. He said the cold rest gave the dough time to relax and the butter to harden up again. So maybe just stick the whole thing in the fridge for a few hours if the butter starts leaking and see if that helps.

paige87019h ago

That two day fridge trick sounds interesting. Did your friend say if they had to re-fold the butter back in or just press it flat? I'm wondering if the butter was salvageable after it broke through or if you just have to accept the loss and try to even it out.