500 Gm Flour
15 Gm Yeast
90 Gm Sugar
15 Gm Salt
300 Ml Warm milk
340 Gm Butter
1 Nos egg
Some extra flour
Preparation
and cooking method:
Begin the dough
Put the
flour into the mixer. Add the salt, sugar, milk and yeast. Mix it on low for
8-10 minutes until it has a smooth elastic consistency. Dust the dough and a large
bowl with flour. Remove the dough from the mixer and transfer it into a bowl.
Cover it with the towel and let it rise until it doubles in size. This should
roughly, take 1.5 to 2 hours.
Prepare
the butter
Put
a sheet of cling film onto your working surface. Place the butter on top and
cover it with a second sheet of cling film. Flatten it with your hands, roll it
into a rectangle of about 20 X 25 cm with your rolling pin and place it into
the fridge to chill.
Roll out dough
After the
dough has doubled in size, sprinkle it with a little bit of flour. Punch out
the air with your knuckles and place it onto a floured work surface. Dust the
dough with flour and roll it out into a large rectangle that is big enough to
hold the sheet of chilled butter. Move the dough around in the flour. You may
have to dust the table again, if you need to.
Fold in butter
Unwrap the chilled butter and place it onto the upper part of dough.
Fold the dough around the butter to enclose it completely. Lift the dough and
sprinkle the table with flour. Turn the dough around and roll it into another
long rectangle. Fold the dough into thirds, brushing off the excess flour as
you go. This completes the first turn. Now wrap it in cling film and place it
into the fridge for a minimum of 25 to 30 minutes.
Turn the dough
At the end of the 30 minutes sprinkle your working surface with flour.
Unwrap the dough and place it onto the work surface. Make sure that the dough
has the seam vertically placed. Dust it with a sprinkling of flour and roll it
out into another rectangle. Fold, brush and wrap, exactly as before. This now
completes the second turn.
Chill and turn again
Place it back into the fridge for another 30 minutes. Once removed, roll
and fold for the third and final turn. Make sure that the dough is well wrapped
before placing into the fridge once more to chill overnight.
Shape the croissants
One chilled, cut the unwrapped dough into half, on a floured surface.
Dust the dough with some flour and roll one half of the dough into a rectangle.
Reflour the surface when necessary and continue to roll until the dough is
roughly less than half a centimetre thick. Turn the rectangle around. Flour the
surface and trim the edges of the dough neatly. Cut it into triangle shapes.
Take the bottom of the triangle at its widest part and using your hands,
tightly roll it up into a croissant shape. You can freeze the other half of the
dough for use another time, or repeat the process and make more croissants.
Allow to rise
Place the croissants onto a prelined baking tray. Cover them with a
clean plastic bag and leave to double in size.
Preheat
the oven
Set the oven to 190ºC (375ºF/ gas mark 5).
Wash and bake
Once the croissants have risen remove the plastic bag. Very gently brush
them all over with the egg wash. Place them into the centre of the oven. Bake
them for roughly 15 minutes. When they are a deep golden brown remove them from
the oven.
Serve
Your croissants are now ready to serve! They go well with anything, from
plain butter, jam and marmalade to ham and cheese.
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