Croissants Recipe

15 ml

325 ml

10 ml

12.5 ml

450 g

225 g

1

Active dried yeast

Lukewarm milk

Caster sugar

Salt

Plain flour

Cold unsalted butter

Egg, beaten with 10ml water, to glaze

• In an electric mixer bowl, stir together with yeast and milk.
• Leave for about 15 minutes. Stir in the sugar, salt and about 150 g of the flour.
• Using a dough hook, slowly add the remaining flour. Beat on a high speed until the dough pulls away from the sides of the bowl. Cover and leave to rise in a warm place until doubled in size, about 1^1/2 hours. Knead until smooth, wrap in greaseproof paper and chill for 15 minutes.
• Roll out the butter between the two sheets of greaseproof paper to make two 15 x 10cm rectangles.
• Roll out the dough to 30 x 20cm. Interleave the butter with the dough. With a short side facing you, roll it out again to 30 x 20cm.
• Fold in thirds again, wrap and chill for 30 minutes. Repeat procedure twice, then chill for 2 hours.
• Roll out the dough to a rectangle about 3mm thick. Trim the sides. Cut into 18 equal-size triangles.
• Roll up from base to point. Place point down on baking sheets and form crescents. Cover and leave to rise in a warm place until more than doubled in size, about 1 - 1^1/2 hours.
• Preheat the oven to 240oC/475oF/Gas 9. Brush with egg.
• Bake for 2 minutes. Lower the heat to 190^oC/375^oF/Gas 5 and bake until golden, about 10-12 minutes. Serve warm.