HOW TO MAKE CROISSANTS
Create flaky, light and fluffy butter croissants with this easy to follow recipe.
Originating in Austria, these favoured crescent shaped pastries are most commonly associated with France.
We recommend serving them slightly warm with additional butter and a dash of jam.
- Total Time: 50 minutes
- Makes 6 - 8 Croissants
- 250ml Warm Milk
- 500g Plain Flour
- Pinch of Salt
- 60g of Sugar
- 7g Fast Action Dried Yeast
- 1 Egg (Beaten)
- 275g Chilled Butter
- Add the yeast and only 5g of sugar into a small mixing bowl with a dash of milk and leave until foaming.
- Add the plain flour and the rest of the sugar and salt into the foaming mixture, insert into a bowl for your food mixer, attach the hook and mix until combined.
(Try not to mix too much, otherwise the dough will be heavy)
- You will then need to cover the mixture and place in a room temperature area for 1 hour to allow the dough to rise.
- On a floured surface, roller the dough into a large rectangle shape but make sure you only roll forward to allow for a great texture.
- Dot the dough surface with chilled butter and cut into squares.
- Fold into three pieces from the top down and then repeat step 5 again.
- Once this has been repeated, the dough will need to be left overnight in the fridge.
- Once this dough has been chilled, cut into equal long triangles and roll up from the base towards the point and curve.
- Leave to rise for 1 more hour before cooking, once 1 hour has passed then bake in the oven at 220°C until golden brown (which usually takes around 15 minutes)
- Once cooked, wait until they are cool to touch and ENJOY!