Recipes

Makes: 12-14
Time to prepare: Overnight + 4 hours
Ingredients
20g (f4 tsp) yeast
500g (3 3/4 cups) flour
10g (2 tsp) salt
50g (1/4 cup) sugar
1 egg
125g (2/3 cup) water
125g (2/3 cup) milk
200g (3/4 cup) + 2tbsp butter
1 egg mixed with a pinch of salt
Directions
Mix flour and yeast
Stir in salt and sugar
Mix together egg, milk and water
Mix egg mixture into flour mixture
Work dough 3-4 minutes
Form dough into a ball and cut a cross on the top
Put into mixing bowl and place in fridge overnight covered with a plastic bag
Next morning
Lightly flour work surface
Take dough out of mixing bowl and where you made the cross roll out the 4 corners
Open the butter and place a split freezer bag over it. Flatten into a square shape using a rolling pin
Place flattened butter into the centre of the dough
Fold in the corners of the dough over the butter
Roll lengthwise only to make a rectangle 2-3 times longer than the original length
Fold into thirds
Place back in fridge covered with plastic
Refrigerate 25 minutes
Second Folding
Take dough out of fridge and roll one direction only to make 2-3 times longer than the origninal length
Fold into thirds
Place back in fridge covered with plastic
Refrigerate 25 minutes
Third Folding
Repeat as per second folding.
Mix egg with salt and set aside.
Shape Croissant
After the third roll, and rest cycle roll into a rectangle 12X30 inches
Cut triangles from the dough
Make a cut at the widest part of the dough
Roll into croissant shape
Glaze top of croissant with egg mixed with a little salt
Let rest 1 – 11/2 hours in a warm place
Preheat oven to 425 degrees
Bake or Freeze
Once croissant have risen you can freeze them – just place on cookie sheets and freeze.
To bake – place in oven for 18-22 minutes at 425 degrees.