31 days Of MOO No. 24 Croissants
Ingredients
4 cups plain flour
1/3 cup sugar
4 tsp active dry yeast
2-1/4 tsp salt
280g unsalted butter, cold
1 cup milk (you may need slightly more or less)
egg wash
Method:
Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.
Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat. I have a cheese slicer I use to do this, but a vegetable peeler would work. Just work quickly so the butter doesn't get soft. If it starts to soften, put it back into the fridge until cold.
Add the milk and stir together until a stiff dough forms. You should still see the butter in the dough.
Wrap the dough tightly in clingwrap and chill for 1 hour.
On a lightly floured surface, roll the dough into a long rectangle shape.
Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat. If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.
Wrap tightly in the clingwrap and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 3mm (1/8-inch), in a long rectangle shape (approximately 25cm wide by 50cm long).
Cut the dough into long, skinny triangles (about 12cm at the wide end).
Notch the wide end of each triangle with about a 1cm cut, then roll from the wide end to the pointed end, tucking the point under the croissant.
Place on a baking paper lined baking sheet, cover loosely with clingwrap, and allow to proof until doubled in size (1 to 2 hours).
Preheat the oven to 180 degrees Celsius, and gently brush the croissants with egg wash.
Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.
4 cups plain flour
1/3 cup sugar
4 tsp active dry yeast
2-1/4 tsp salt
280g unsalted butter, cold
1 cup milk (you may need slightly more or less)
egg wash
Method:
Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.
Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat. I have a cheese slicer I use to do this, but a vegetable peeler would work. Just work quickly so the butter doesn't get soft. If it starts to soften, put it back into the fridge until cold.
Add the milk and stir together until a stiff dough forms. You should still see the butter in the dough.
Wrap the dough tightly in clingwrap and chill for 1 hour.
On a lightly floured surface, roll the dough into a long rectangle shape.
Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat. If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.
Wrap tightly in the clingwrap and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 3mm (1/8-inch), in a long rectangle shape (approximately 25cm wide by 50cm long).
Cut the dough into long, skinny triangles (about 12cm at the wide end).
Notch the wide end of each triangle with about a 1cm cut, then roll from the wide end to the pointed end, tucking the point under the croissant.
Place on a baking paper lined baking sheet, cover loosely with clingwrap, and allow to proof until doubled in size (1 to 2 hours).
Preheat the oven to 180 degrees Celsius, and gently brush the croissants with egg wash.
Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.