Croissants Recipe
Ingredients
| Yeast | 15 Gram | |
| Sugar | 25 Gram | |
| Water | 150 Milliliter | |
| Milk | 150 Milliliter | |
| Butter | 300 Gram | |
| Salt - Pinch of | ||
| Strong plain flour - 450 g / 1 lb | ||
| Beaten eggs - 1 - 2, for egg wash | ||
Directions
MAKING
1 In a bowl, prepare a mixture of water and milk;dissolve yeast in it.
2 In a small bowl, mix 50 g / 2 oz of the butter, salt and flour.
3 Combine the yeast mixture and butter;beat well until smooth.
4 Place in a plastic bag and refrigerate for 2 hours.
5 Beat the remaining butter into a thin layer.
6 Roll out the dough into a rectangle.
7 On one half of the rectangle, place the butter and fold the other half over it.
8 Roll out into another rectangle.
9 Fold the right-hand third over the centre third and then fold the left-hand section over the top.
10 Roll out the pastry again with the folded edge towards you and fold it in thirds as before.
11 Refrigerate until next day.
12 Repeat the rolling process for the third time, with the folded edge towards you.
13 Roll out the pastry 5 mm / 1/4 in thick and 35 cm / 14 in wide, and as long as possible.
14 Cut it in half lengthwise and then into elongated triangles.
15 Roll each croissant to the tip, from the base of the triangle.
16 In a greased baking tray, place the rolls of pastry with the tip of the triangle underneath and then form them into the crescent shape (this will stop the croissant coming undone).
17 Glaze with beaten egg using a brush.
18 Place in a warm place for the dough to rise for 40 minutes to 1 hour;the croissants should double in size.
19 Carefully brush again with beaten egg.
20 Bake at 425 degrees farenheit ( 220° C/Gas Mark 7) for 15-20 minutes until golden.
SERVING
21 Serve as desired.
1 In a bowl, prepare a mixture of water and milk;dissolve yeast in it.
2 In a small bowl, mix 50 g / 2 oz of the butter, salt and flour.
3 Combine the yeast mixture and butter;beat well until smooth.
4 Place in a plastic bag and refrigerate for 2 hours.
5 Beat the remaining butter into a thin layer.
6 Roll out the dough into a rectangle.
7 On one half of the rectangle, place the butter and fold the other half over it.
8 Roll out into another rectangle.
9 Fold the right-hand third over the centre third and then fold the left-hand section over the top.
10 Roll out the pastry again with the folded edge towards you and fold it in thirds as before.
11 Refrigerate until next day.
12 Repeat the rolling process for the third time, with the folded edge towards you.
13 Roll out the pastry 5 mm / 1/4 in thick and 35 cm / 14 in wide, and as long as possible.
14 Cut it in half lengthwise and then into elongated triangles.
15 Roll each croissant to the tip, from the base of the triangle.
16 In a greased baking tray, place the rolls of pastry with the tip of the triangle underneath and then form them into the crescent shape (this will stop the croissant coming undone).
17 Glaze with beaten egg using a brush.
18 Place in a warm place for the dough to rise for 40 minutes to 1 hour;the croissants should double in size.
19 Carefully brush again with beaten egg.
20 Bake at 425 degrees farenheit ( 220° C/Gas Mark 7) for 15-20 minutes until golden.
SERVING
21 Serve as desired.
Chef
