Homemade Croissants
20 mins cooking time
Homemade Croissants
Cook mode
Method
1
Place the flour, salt, sugar and yeast in a large mixing bowl.
2
Fold the milk into the dough to bring it together. Form into a disc and place in the fridge for 6-8 hours.
3
Take the butter from the fridge 1/2 an hour before you wish to use. Place the block between 2 sheets of baking paper. Once soft, pound it with a rolling pin into an 18cm square about 1/2cm thick. Place back in the fridge.
4
On a lightly floured surface, roll the dough into an 18cm square. Then from 6cm in, roll each side of the square by an additional 4cm.
5
Place the butter into the centre of the dough and pull each flap over it to encase, tapping with the rolling pin to seal the edges.
6
Roll the dough out into a 60cm rectangle. The dough is now ready for its first fold.
7
Fold by bringing the top of the rectangle down by a third and then fold the bottom flap over the top flap.
8
Cover the dough and leave to rest for 45 minutes in the fridge.
9
Take the dough and roll it again into a 60cm rectangle and repeat the folds (top 1/3 down, bottom over top) cover and place in the fridge for another 45 minutes.
10
Repeat this process one more time (3 folds in total), cover and chill for 2 hours.
11
Now the croissants are ready to shape. Roll the dough out to a rectangle about 60cm x 30cm and 1/2cm thick. Cut 12 equal triangles. In the centre of the bottom of them, make a small incision about 1cm. Gently stretch each triangle lengthways to give you an extra 3-4cm and then roll them up making sure the point is underneath. Place them on a lined baking tray.
12
Brush with beaten egg and cover with cling film. Leave in the fridge for 3 hours until doubled in size.
13
Preheat the oven to 210c/190c fan/gas 6/400f/375f fan.
14
Bake for 12-15 minutes until risen and golden. Cool and serve warm with extra Lurpak® and a conserve of your choice.
TIP
The croissants can be frozen in an airtight container for up to 2 months.
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