Butter Croissant

 

Ingredients

4 fl. tea all-purpose flour
1/3 fl. of tea granulated sugar
4 k. gl. active dry yeast
2 1/4 tbsp. salt
1 1/4 fl. of tea unsalted butter, cold
1 fl. tea milk, cold (you may need a little more or less)
1 egg beaten with 1 tsp. water

How to:

Place the flour, sugar, yeast and salt in a large bowl and whisk until smooth.
Cut the butter into slices and toss into the flour mixture to coat.
Add the milk and mix until a firm dough forms.
Wrap the dough tightly in plastic wrap and freeze for 1 hour.
On a lightly floured surface, roll out the dough into an oblong rectangle.
Fold it in thirds (like a letter), turn it vertically and repeat 3 to 5 more times or until the dough has large streaks of butter but is smooth and flat (if at any point the butter starts to look soft, refrigerate or in the freezer until hardened).
Wrap tightly and freeze for another 1 hour, then divide the dough in half and roll out each portion into an oblong rectangle.
Cut the dough into long, thin triangles.
Roll the triangles from the wide to the thin point.
Place on a baking sheet lined with parchment paper, cover loosely with plastic wrap, and let rise until doubled in size (1 to 2 hours).
Preheat the oven to 180 degrees and gently brush the croissants with the egg.
Bake for 15 to 20 minutes or until the croissants are puffed, golden and fluffy.


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