Croissants
This recipe requires patience but it’s well worth it!
    Servings Prep Time
    16pieces 24hours
    Cook Time Passive Time
    25minutes 1hour
    Servings Prep Time
    16pieces 24hours
    Cook Time Passive Time
    25minutes 1hour
    Ingredients
    Dough and Butter layer
    Egg wash
    Instructions
    Dough
    1. Mix the sugar in the warm milk and add the yeast. Give it five minutes to prove (it will become frothy). Then add the melted butter , flour and salt.
    2. Mix very well . It should be slightly sticky but soft. If its too sticky then add more flour and the knead for a few minutes. Roll into a ball. cover with cling film and leave in fridge for 4 hours.
    3. Get the softened butter and keep in between two sheets of clingfilm and then gently shape with a rolling pin into a 7 by 10 inch rectangle. ensure the butter is not too soft. Once you have the right size wrap up in cling film and keep in fridge for 30 minutes.
    Time to laminate
    1. Roll the dough into a 20 by 10 inch rectangle and then place the butter in the middle and fold both sides of the dough together so that the butter is covered With the short side facing you roll the dough into a 20 by 10 inch rectangle and this time fold the dough into three like you would fold an envelop , letting one side overlap fully (this is the first fold). Repeat this process of rolling out the dough and then folding like an envelope once again (this is the second fold). Then place in the fridge for about 30 minutes.
    2. Roll the dough once again into 20 by 10 inch rectangle and fold into three once again ( third fold). If at any point during the rolling process butter seeps out pat flour on the butter and put the dough in the fridge. Repeat the process of rolling into a 20 by 10 inch rectangle and folding for the fourth time and then keep in the fridge for four to six hours.
    3. This is the fun part! Roll the dough into a 20 by 8 inch rectangle and then cut vertically into two. Then cut into four equal parts as shown in the picture. This will give you 8 squares. Make sure you have flour within reach in case the dough is very sticky,
    4. Then cut each square into two. This will give you 16 triangles. Stretch each triangle gently (make sure you do not flatten) and cut a small slit at the bottom of the triangle and then roll. When you roll bend the edges downwards and ensure the tip is underneath. Keep at room temperature for an hour and then keep in the fridge overnight or for at least 4 hours. I think overnight is best to ensure the dough is chilled.
    5. Preheat the oven at 200 C and the brush the croissants with egg wash. Bake for 25 minutes or until golden brown. If you are baking with two trays then do not forget to switch the positions of the trays midway.
    6. Enjoy
    Recipe Notes

    Let me know if you tried this out.