These Homemade Croissants are golden brown, extra flaky, crisp on the outside, and soft on the inside.
250ml lukewarm milk
125ml lukewarm water
15ml instant dry yeast
830ml cake flour
250g frozen butter
- 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
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