Croissant

Difficulty: Medium

Preparation: 15 minutes

Resting time: 3.10 hours

 Cost: low

Quantity for: around 18

 

 

INGREDIENTS

• 500 gr of flour
• 20 gr of yeast (cube), or 10 gr of dried yeast
• 70 gr of sugar
• 10 gr of salt
• 200 ml of milk
• 2 eggs + 1 for the end
• 200 gr of butter at room temperature

Put the flower in a bowl and add the salt and the sugar, mix it.

Add the yeast, the eggs and the warm milk and mix it all in the blender until it becomes smooth and homogeneous.

Put it back in the bowl and leave it to double in volume for an hour.

 

After an hour, work the dough to get the air out.

Cover it in cling film and put it in the fridge for 1 hour.

 

Butter the dough:

Spread the dough and make it a square shape. Spread the butter on it but make sure that you don't make a hole in the dough and that the butter doesn't go to the edges.

You might want to use baking paper to spread the butter before putting it on the dough.

Fold it putting the corners towards the middle, use a tiny bit of water on your fingers to seal it.

 

Spread the dough in a long rectangle.

Fold 1/3 from the right side towards the middle. 

Fold 1/3 from the left side towards the middle.

Fold it in half.

 

Spread the dough in a long rectangle and start all over again the folding.

Put the square in cling film and leave it to rest 30 minutes in the fridge.

If during the folding process the butter start to melt to much, put it in the fridge to cool down.

 

After the resting time, spread the dough to about 1/2 cm and make a rectangle of 40x50 cm and make 2 parts of 20x50 cm.

Cut triangles of 10x20 cm and roll them until the tip. Put them not too close to each other, you might need 2 baking sheets.

Leave it all for an hour.

Preheat the oven and use the last egg to coat the croissants.

Put them in the oven for 10 - 15 minutes at 210°C.