Croissants
- Ready In:
- 5hrs 20mins
- Ingredients:
- 8
- Yields:
-
12 big croissants
- Serves:
- 12
ingredients
directions
- Crumble the yeast into a small bowl.
- Warm the milk and pour slowly over the yeast and stir it smooth.
- Put the flour in a bowl, chop the butter and put it inches.
- Add salt, sugar and the mixed yeast. Knead the dough together.
- Let it raise, obscured but not too warm, until doubled in size.
- Take the dough out onto a floured surface and roll it into a rectangle approximately 40 x 25 cm. Cut butter into thin slices and spread half the dough.
- Fold the other half over.
- Fold edge of dough and roll out gently.
- The butter should not come out.
- Fold dough over and roll it out into a flat oblong 85 x 25 cm.
- Cut the dough into triangles, approximately 12 pieces.
- Make a small cut at the wide angle and start rolling them.
- Put on plate lined with baking paper with the tip downward.
- Leave to rise, covered, but not too warm, until doubled in size.
- Brush with beaten egg.
-
Baking:
- Preheated oven at 225ºC on the second-lowest shelf for approximately 20 minutes.
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