375g Cotswold Patisserie flour
25g Fresh yeast
60g Soft butter (1)
160g Whole Milk
100g Cold butter (2)
- In a standing mixer, place all of the ingredients besides the second butter
- Knead with a hook attachment for 15 minutes on a medium speed, until the dough is smooth and warm to the touch
- Let the dough rest for 45 minutes undisturbed.
- Flatted out the second butter to a rectangle, between two sheets of parchment paper, and keep in the fridge until needed
- Once the dough has rested, roll it out to around 1cm thickness.
- Place the butter on one side of the dough and fold over the edges, making sure that none of the butter is shown.
- Roll out to a rectangular shape, again 1 cm thick and do a single turn, this means folding one side to the middle of the dough then folding that over again to the other side of the dough.
- Once the single turn is done, rest the dough for 30 minutes in the fridge, reducing the yeast from proving too fast and also relaxes the gluten in the dough.
- Take the dough out of the fridge and roll it out again to a rectangular shape, the same thickness.
- Make a book turn, this means folding both edges of the dough to the middle and then folding them together, like closing a book.
- Once the book turn is done, rest the dough in the fridge for 30 minutes
- Roll out the dough to a long rectangle, about 1/2 centimetre, cut into triangles and roll the large edge towards the thinner edge making a croissant shape, try to keep it equal on each side.
- Place the croissants on a lined baking tray, and let prove until triple in size, they will look really bouncy and smooth on top.
- Preheat your oven to 200 degrees
- Brush the croissants with a beaten egg and bake for 25-30 minutes until golden in colour all over and shiny.
- Serve warm or cold with jam and butter, or why not bacon and cheese.