Ever made your own croissants? If not, you’re missing out. There is something about making them yourself that just takes those buttery flavours to the next level!
Ingredients
- 250g strong white flour
- 1.5 tablespoons sugar
- 1 tsp salt
- 10g yeast
- 125ml warm water
- 150g butter (left out the fridge for 30 minutes)
- 1 egg to glaze
Method
- Place flour, sugar, salt in a bowl. Dissolve the yeast in the water and mix with the dry ingredients
- Knead for ten minutes, cover and refrigerate overnight
- Knock back the dough and shape into a square shape (about 12cm)
- Flatten the butter until half the size of the dough and lay it diagonally across it
- Fold the sides over the butter followed by the two ends, stretching if you need to, so it is completely covered
- Roll out the dough until you have a long rectangle, folds facing up, then fold the top into the middle then the bottom over that so you are left with a square, three tiers high. This is your first turn, make 1 thumb print so as to remember this. Refrigerate for 20 minutes
- Repeat the previous stage twice more, making thumb prints to remember what stage you’re on, then refrigerate for 40 minutes
- Roll out the dough into a rectangle roughly 25cm x 38cm and cut into 8 or 9 long thin triangles
- Brush the tip of the triangle with egg wash then roll it up from the base of the triangle
- Prove for about an hour, egg wash and bake for 15 minutes at 200 degrees centigrade