Croissants
Author: 
Recipe type: Breakfast
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 600g flour, plain
  • 70g caster sugar
  • 8g salt
  • 360ml milk
  • 24g fresh yeast
  • 60 melted butter, unsalted
  • 280g butter, unsalted
Instructions
  1. Dissolve yeast in milk.
  2. Whisk in butter and sugar.
  3. Add flour and salt, mix lightly til it comes together.
  4. Let the dough rest for 10 minutes in room temperature, covered in clingfilm.
  5. Knead the dough by hand for a couple of minutes.
  6. Cover the dough in clingfilm and let it rest in the fridge over night.
  7. Roll out the dough to a large rectangle. Place butter on one half and fold the other half of dough on top.
  8. Roll again to a long rectangle. Fold in thirds by bringing the bottom up and the top down over it.
  9. Repeat previous step twice.
  10. Chill dough again.
  11. Roll the dough to a long rectangle, about ½ cm thin.
  12. Cut out triangles and roll together to croissant shapes.
  13. Freeze the croissants on a tray.
  14. When frozen place the croissants in plastic bags and keep in the freezer til the day before you want to cook them.
  15. Place croissants on a tray lined with baking parchment. Cling film and keep in the fridge over night. In the morning take the croissants out and let proof in room temperature for about 2 hours.
  16. Bake on 180 degrees for 15-20 minutes or until dark golden brown.
Recipe by at https://www.seasontocook.com/croissants/