Croissants

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!

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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