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PrintFRESH CROISSANTS
Makes :
12
Preparation Time :
Cooking Time :
Preparation Method :
- Flatten the butter with a rolling pin between the waxed paper to form a rectangle and allow it to chill.
- Stir the dry ingredients into a large bowl, make a well in the center and add the milk. Mix to a soft dough.
- Knead on a lightly floured counter for about 5 minutes or until smooth and elastic.
- Transfer to a large greased bowl, covered with a warm place until doubled in size.
- Knead the dough for a minute. Remove the butter from the refrigerator and let soften slightly.
- Roll out the dough on a well floured counter. Place the butter in the centre, fold the sides and squeeze the edges together gently.
- Roll out the dough on a well floured counter. Cut the dough into triangles.
- Place this triangle with the point toward you. Fold the top third down toward the center, then fold the bottom third up.
- Rotate 90° clockwise so that the fold is to your left and the top flap toward your right.
- Roll out to a rectangle and fold again. If the butter feels soft, wrap the dough in plastic wrap and let chill.
- Unfold each pair of triangles and cut them in half to separate. Cut about ten to fourteen triangles.
- Set them aside and remove all flour from the work surface.
- Cover two baking sheets with parchment paper.
- Dampen the hands and work with one triangle at a time. Stretch the base to widen a little.
- Hold the base in one hand, pull and stretch the dough until it is almost twice the size.
- Brush the triangles lightly with the glaze. Roll into croissant shapes, starting at the base and tucking the point underneath to prevent the croissants from unrolling while cooking.
- Brush again with the glaze. Place on an ungreased baking sheet and let double in size.
- Preheat the oven to 190°C / 375°F / Gas mark 5. Bake for about 15 -20 minutes or until golden brown.
INGREDIENTS
- 300 ml milk, heated until just warm
- 350 grams butter, softened
- 550 grams white bread flour, plus extra for rolling
- 50 grams superfine sugar
- 2 teaspoon active dry yeast
- 1 egg, lightly beaten with 1 tablespoon milk, for glazing
- 1 teaspoon salt
35 comments for “Fresh Croissants”
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