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|Plain flour||3⁄4 Pound|
|Salt||1⁄2 Teaspoon (Leveled)|
|Castor sugar||3 Teaspoon (Leveled)|
|Milk||1⁄4 Cup (4 tbs) (for glazing)|
Calories 435 Calories from Fat 245
% Daily Value*
Total Fat 28 g42.9%
Saturated Fat 17.3 g86.6%
Trans Fat 0 g
Cholesterol 72.2 mg24.1%
Sodium 97.9 mg4.1%
Total Carbohydrates 42 g14.1%
Dietary Fiber 1.5 g6%
Sugars 2.7 g
Protein 4 g8.6%
Vitamin A 16.7% Vitamin C 0.01%
Calcium 4.2% Iron 1.8%
*Based on a 2000 Calorie diet
Mix yeast with sugar and leave to sponge.
Pour yeast into well in the centre of the flour.
Add warm milk and water gradually, mixing to a firm dough.
Roll into an oblong strip about 1/4" thick.
Spread quarter of fat in small knobs evenly over two- thirds of paste.
Fold evenly in three as for flaky pastry.
Turn, with fold to left hand, roll out and repeat the process three times, cool- ing before each addition of butter.
Roll out about 1/4" thick, cut into 4" squares and roll each up diagonally.
Shape into crescents, and place on lightly greased baking trays.
Leave overnight in a cool place.
Prove in a warm place for 20 minutes till well risen.
Brush with milk and bake about 20 minutes till brown and crisp at 370° F.
Serve hot with butter.
Makes 7-8 Croissants.