Croissants
These French croissants with distinct flaky and buttery layers are ideal for breakfast or a teatime snack. Anyone can create these delectable handmade croissants at home with a little practice and patience.
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Bread Flour (Strong)
- 10 g Salt
- 60 g Caster Sugar
- 10 g Instant Yeast
- 150 ml Milk (Warm)
- 150 ml Water (Warm)
- 250 g Unsalted Butter (Cold)
- 1 Egg (Beaten with pinch of salt)
Instructions
- 1
Combine the flour, salt, sugar, and instant yeast in a large mixing bowl and mix thoroughly.
- 2
Pour in the warm milk and warm water, and stir until a dough forms.
- 3
Knead the dough on a floured surface for 10-15 minutes, until it becomes smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for about 1 hour, or until it doubles in size.
- 5
Roll out the dough on a floured surface into a large rectangle once it has risen.
- 6
Thinly slice the cold butter and place it in the centre of the dough.
- 7
Fold the dough over the butter to completely enclose it.
- 8
Roll out the dough into a long rectangle, then fold it into thirds like a letter. Repeat this step twice more to create layers in the dough and give the croissants their flaky texture.
- 9
Wrap the dough in cling film and chill it in the fridge for at least 6 hours or preferably overnight.
- 10
Preheat the oven to 200°C/400°F.
- 11
Roll out the chilled dough on a floured surface to a thickness of about 5mm.
- 12
Cut the dough into triangles and roll each triangle up tightly from the wide end to the pointed end.
- 13
Place the croissants on a baking sheet lined with parchment paper.
- 14
Brush the beaten egg over the croissants.
- 15
Bake the croissants in the preheated oven for 15-20 minutes or until they turn golden brown and puff up.
- 16
Serve warm with butter and jam.