Croissants - recipe
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Prepare
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Serves
20 -
Cook
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Skill
Advanced
Ingredients
- 175 ml Warm water
- 225 ml Milk (whole) warm
- 7 g Easy bake yeast
- 560 g Plain white flour
- 275 g Butter (unsalted) chilled
- 2 tbsp Unrefined golden caster sugar
- 1 tsp Salt
- 1 Egg(s) (free range) beaten
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1
Mix the water and the milk together. Dissolve the yeast in a little of the mixture in a small bowl and leave to stand for 5 minutes.
For this step you'll need:
- 175ml Warm water
- 225ml Milk (whole) warm
- 7g Easy bake yeast
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2
Put the flour in a mixing bowl and rub in 50g butter, until the mixture resembles breadcrumbs. Stir in the sugar and salt.
For this step you'll need:
- 560g Plain white flour
- 50g Butter (unsalted) chilled
- 2 tbsp Unrefined golden caster sugar
- 1tsp Salt
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3
Make a well in the centre and pour in the yeast mixture and the remaining milk and water. Mix well to a dough. Knead the dough on a floured surface until smooth. Return to the bowl, cover with clingfilm and chill for 1 hour.
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4
Preheat the oven to 200°C (180°C, 400°F, gas mark 6). Grease 2 large baking trays.
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5
Put the remaining butter between 2 sheets of clingfilm and bang with a rolling pin until it is a flat rectangle, approximately 23 cm x 13 cm / 9″ x 5″.
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6
Knead the chilled dough and roll out into a rectangle approximately 46 cm x 25 cm / 18″ x 10″. Place the rectangle of butter in the centre of the dough and fold over the ends of the dough and then the sides.
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7
Roll this lengthways into a rectangle and then fold into three. Wrap the dough in clingfilm and chill for 10 minutes. Repeat this rolling and chilling 3 more times.
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8
Roll the dough into a square 5 mm / 1/4″ thick. Cut into 15 cm / 6″ triangles. Roll with a rolling pin from the top to base of each one to slightly elongate them. Roll tightly from the base to the tip and bring the ends round to make a crescent shape, tucking the tip underneath.
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9
Place the crescents on the baking trays and leave in a warm place to rise for about 30 minutes.
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10
Brush the crescents with beaten egg and bake for 15-20 minutes until golden brown. Cool on a wire rack.