PERFECT CROISSANTS
2 hours 55 mins cooking time
PERFECT CROISSANTS
Method
1
Place the flour in the freezer for at least one hour.
2
Mix the water and milk and stir in the yeast in a mixer. Add the egg, sugar and salt into the mixture and mix. Add flour and stir for 2-3 minutes until you have a firm dough.
3
Wrap the dough in cling film and place in the freezer for 15 minutes.
4
Cut the cold butter into slices and place these in between two sheets of baking paper. Then press the butter into a single 15x15 cm square of uniform thickness.
5
Place the cold dough on a table sprinkled with flour. Roll it out to 30x30 cm, place the butter in the middle of the dough and fold the ends around the butter so that the Lurpak® butter is completely enclosed in the dough. Put the dough in the refrigerator for 45 minutes and then it is cold and ready to be rolled out.
6
Sprinkle flour on a table and roll out the dough to 1cm thickness, measuring about 30x60cm. Brush the flour off of the dough, fold 1/3 of the dough in towards the middle and the other 1/3 on top, and you now have 3-layer dough. Place the dough in the refrigerator for 30 minutes. Repeat this entire step 3 times. Place the dough in the refrigerator for 30 minutes and then it is ready.
7
Roll out the dough to approx. 25x60 cm. Cut the dough into two pieces measuring 12.5x60 cm. Cut each piece into 6 squares, which are then cut diagonally, resulting in 24 triangles.
8
Roll up the dough from the wide edge. Place the croissants on a baking sheet and allow them to rise for about 1-2 hours until they have doubled in size.
9
Brush the croissants with egg. Bake the croissants in a pre-heated oven at 200C/180C fan/gas mark 6 for about 15 minutes until they are golden brown. Cool the croissants on a cooling rack.
