Croissant Dough
Freshly made Croissants - a dream at breakfast time !!!!
Try savoury croissants by stuffing with cream cheese and spinach or spread with welsh goats cheese and roasted peppers.
Preparation time: a good few hours Quantity: Makes 1lb mix, enough for 12 or so croissants
Ingredients
450g/ 1 lb plain flour-twice sieved
12g fresh yeast or 1 packet dried (7g)
10g/ 1/3 oz caster sugar
6g/ 1/4 oz salt
1/2 pint cold water
225g/ 9 oz butter-softened
Method
- Make a dough by mixing the flour, yeast, salt, water and sugar - by hand
- Kneed for a couple of minutes
- Roll on a floured surface, in to a rough cross shape
- Place the softened butter in the middle, fold over the 4 cross sides -to enclose in the butter
- Gently roll on a floured surface to make a rectangle 1-2 cm thick
- The idea is to keep the butter between the layers of pastry, if it splits DIY some pastry over to cover it
- Fold over one end 2/3 way over, then the other end the other 1/3 over
- Rest 10 minutes in the fridge-covered in cling film
- Roll the rectangle again and then fold over
- Rest and repeat the rolling again
- So you’ve rolled, folded and rested 3 times
- Rest the pastry till needed
To make croissants roll out the pastry, cut long triangle pieces, the size of a mini yacht flag! - roll up width to point, egg wash - leave to prove in a warm place and bake till golden