| Make your own croissants |
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This easy recipe allows the butter to be added in a much more manageable way, rather than the folding and rolling method usually required. The result is equally flaky and delicious though. l tablespoon dry yeast 1 1/4 cups warm water (or l cup water and l large egg for Danish) l tablespoon milk powder 1 1/2 tablespoons honey or brown sugar approximately 3 1/2 cups plain flour 2 teaspoons salt 250g unsalted butter, cut into l cm cubes l egg, beaten for glazing In a large bowl or jug, mix together the yeast, water, milk powder, sugar or honey and 3/4 cup flour. Whisk to combine, cover and leave 1 1/2 to 2 hours until mixture has doubled and then collapsed again. Stir down. Refrigerate for later use if desired, or proceed by combining remaining flour and salt in a another large bowl. Add butter cubes and mix through flour flattening each piece with fingers. Pour in yeast mixture and fold together. Mixture will be rough and crumbly. Turn onto a lightly floured surface. Pat together and shape into a rectangle approximately 45cm x 30cm. Fold in thirds as for a letter. Lift and quarter turn dough. Fold again. Repeat three more times. Wrap in plastic and chill at least 45 minutes or up to 24 hours. Shaping and baking croissants: Roll dough into a 45cm round. Cut into 12 or l6 wedges. Roll each wedge up from the wide end, stretching ends to make a longer roll. Pinch tip onto croissant and bend ends together to make a crescent shape. Place tip side down on a tray. Glaze with beaten egg and let rise 1-2 hours until doubled. If weather is hot, rise dough in refrigerator for 4 hours or until doubled. Bake in a preheated 210C fan forced oven, 12 to 15 minutes. Cool on racks. Have you ever tried to make croissants? Were they a success?
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