AuthorSaf-instantIn a mixing bowl, combine the flour, sugar, salt, milk and the Saf-instant yeast, until the mixture forms a consistent dough.
Leave to rest for 1h 30 in the fridge, covered with a clean, dampened tea towel.
Remove butter from fridge beforehand and wrap in grease-proof paper.
Using a rolling pin, spread the butter into a square shaped slab (of approx. 30x30cm) approximately 0.5cm thick.
Remove the dough from the fridge and shape it into a 0.5 cm thick rectangle (of approximately 30x60cm)
Place the slab of butter on the right-hand half of the dough then fold the left-hand section over it. Fold the edges of the dough in well.
Roll the dough to form a new 30x60 cm rectangle and fold into thirds lengthwise so as to form a new rectangle.
Leave the dough to rest for 1h in the fridge then repeat the process a second time (rolling and folding the dough into thirds then leaving to rest for 1h).
Remove the dough from the fridge and roll out into a large 0.5cm thick square.
Cut into triangles of 10x15x15 cm.
Starting from the base, roll the triangles to form croissants.
Place the croissants on a baking tray, cover and leave to rest, allowing the croissants to rise.
Then, using a pastry brush, coat the croissants with the beaten egg and bake at 170°C until they turn golden (about 20 mins).
Ingredients
Directions
In a mixing bowl, combine the flour, sugar, salt, milk and the Saf-instant yeast, until the mixture forms a consistent dough.
Leave to rest for 1h 30 in the fridge, covered with a clean, dampened tea towel.
Remove butter from fridge beforehand and wrap in grease-proof paper.
Using a rolling pin, spread the butter into a square shaped slab (of approx. 30x30cm) approximately 0.5cm thick.
Remove the dough from the fridge and shape it into a 0.5 cm thick rectangle (of approximately 30x60cm)
Place the slab of butter on the right-hand half of the dough then fold the left-hand section over it. Fold the edges of the dough in well.
Roll the dough to form a new 30x60 cm rectangle and fold into thirds lengthwise so as to form a new rectangle.
Leave the dough to rest for 1h in the fridge then repeat the process a second time (rolling and folding the dough into thirds then leaving to rest for 1h).
Remove the dough from the fridge and roll out into a large 0.5cm thick square.
Cut into triangles of 10x15x15 cm.
Starting from the base, roll the triangles to form croissants.
Place the croissants on a baking tray, cover and leave to rest, allowing the croissants to rise.
Then, using a pastry brush, coat the croissants with the beaten egg and bake at 170°C until they turn golden (about 20 mins).
