Homemade Croissants

These Homemade Croissants are golden brown, extra flaky, crisp on the outside, and soft on the inside.

Ingredients:

250ml lukewarm milk
125ml lukewarm water
15ml instant dry yeast
60ml sugar
830ml cake flour
5ml salt
250g frozen butter

this For later use

Method:

• Combine flour and salt, and stir in yeast and sugar.
• Then combine water and milk in another bowl, make a well in the flour, and add the wet mixture.
• Mix well, turn out onto a clean surface, and knead for 2 minutes so that flour is mixed, don’t overwork as you don’t want gluten forming yet.
• Place in an oiled bowl, cover with clingfilm, and rest in the fridge for 1hr.
• Grate butter and press together into a 12cmx20cm rectangle on a plastic wrap.
• Put in the fridge for 30 minutes.
• Roll out dough onto a lightly floured surface into a 25 cm x 40 cm rectangle.
• Unwrap the butter and place it in the center of the dough.
• Fold the dough into thirds.
• Pinch open the dough to seal in the butter.
• Rotate the dough 90 degrees and press butter with a rolling pin a few times to loosen butter.
• Roll into a 25 cm x 35 cm rectangle.
• Fold over into thirds again.
• Brush off excess flour.
• Cover in plastic and put it in the fridge for 1 hour.
• Unwrap dough and place on a floured surface – rotate 90 degrees to the right and roll, shape, and put in fridge – repeat process twice(4 times in total).
• This process is called laminating.
• Cut dough in 4, wrap in plastic, and put in the fridge for 8-12hrs.

Shaping the Homemade Croissants:

• Unwrap one piece of chilled dough and roll it out into a 15 cm x 40 cm rectangle.
• Trim sides.
• Cut into 5 triangles with a base of 13cm.
• Combine the 2 offcuts to make 1 croissant.
• Cut a 2.5cm slit in the base of the triangle, stretch slightly outwards and upwards, roll toward the tip.
• Place tip side down on a silicon mat on a baking sheet, cover loosely with cling film, and let it rise for 2-3 hours, they must be 5cm apart.
• Brush with egg wash and bake in a preheated oven for 17-20 min.

Prepared, tried, and tested Melenie Govender Pillay

Yummy Croissants

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