Butter Croissant Korean Gochujang Style
This croissant is a butter croissant infused with gochujang—Korean red pepper paste— which gives it a sweet and savory flavor with a little spicy kick.
Making butter croissants at home is a labour of love. It takes time, lots of rolling, and patience. But imagine when you pull out a tray of fresh croissants from the oven. The aroma will make you feel like you’re in a Parisian bakery without even leaving your home. Mmm totally worth it!
Yield:
6-7 croissants
Supplies:
Baking tray.
Mixing bowl medium size
Rolling pin
Scale
Ingredients:
Dough
1/2 tbsp yeast
150 ml water
250g all purpose flour
1 tsp salt
30g sugar
1/2 tbsp dry milk powder
15g soft butter
Butter for laminate
150g unsalted butter
2 tsp Korean red chilli sauce
Egg wash
1 egg yolk
1/4 cup heavy cream or milk
Gochujang sauce
1 package 500g
1 asian pear
2 gloves garlic
2 tbsp rice syrup
Steps:
Infused Butter with Gochujang Spicy sauce or bibimbap sauce
Gochujang sauce or bibimbap sauce:
Mince garlic, graded pear , rice syrup, use blender mix all ingredients together to make a gochujang sauce.
Use 2 tsp from the gochujang sauce blend with 150g soft butter with 2 tsp of spicy sauce.
Shape butter into a 7x7 in square on a parchment paper wrap with plastic wrap and chill it in the fridge until ready to use.
Dough:
Dissolve yeast in water
Flour, yeast, salt, sugar, butter, milk powder
Add the water and yeast mixture
Add more water if too firm
Mix the dough for 2-3 minute no need to elastic
proof the dough for 2 hours
After two hours, punch the dough and shape it flat on the tray. Refrigerate for two hours or overnight
Take the chilled gochujang sauce infused butter out of the fridge and allow it to soften until it’s nice and pliable before you roll it into the dough
Roll the dough out into a square shape slightly bigger than the size of the butter
Position the square butter like a diamond inside the dough
Fold the four corners of the dough to cover the butter and pinch the sides to seal them together.
Tap the dough with a rolling pin to warm up the butter then roll the dough out to triple the size. You should have a long rectangle.
Making single fold, first turn
Just like folding a paper towel Imaging divide the dough into three part, by first folding the top edge over the centre
Then fold over the remaining
If break any dough patches it up with pulling the dough
Rotate the dough 90 degree on the countertop. This step is very important before each rolling out of the dough. So that the dough is stretched in all direction not just lengthwise
Make book fold, second turn
roll the dough out again to make a long rectangle to make a book fold
Brush off excess dusting flour before fold
Again imaging divide the dough into four part .
Fold down the top edge to the center.
Fold up the bottom edge to meet the center.
Fold in half to finished the book fold
Place in the fridge 1 hour
Repeat for another two turns. Make total four turns
Wrap it up in the fridge for a hour or in the freezer for 40 minutes
Roll it into 14 -inch long, 8-inch wide rectangle. Divide the base to
four 4-inch base, the dough tense to shrink while you cut it
make triangle cut
From the triangle make small in the middle of the base
roll up to crescent shaped. Set it on the baking tray
I like to keep the tray in the fridge bake fresh croissant
egg wash before bake
Proof 2-4 hours at room temperature
Pre-heat the oven to 400°F. As soon as you put the tray in, turn the oven down to 375°F. Bake for 15 minutes, then rotate the tray, and continue to bake for another 10–15 minutes or until golden brown
You can also freeze the dough for up to a month
If you chose to free the dough you can thaw it out in the fridge 8 hours overnight, and it will be ready to bake for the morning. Proof and egg wash before bake.
Let me if you love spicy croissant!
You can replace to siracha sauce for gochujang
Enjoy your spicy croissant !