250g Matthews Cotswold French Patisserie Flour
250g Matthews Cotswold YQ Flour
10g fast-action dried yeast
100g caster sugar
300ml water, cool
250g butter, chilled
Milk to glaze
Prep time: 16 hours
Bake time: 15-20 mins
Flours used: Matthews Cotswold YQ and French Patisserie Flour
- Add the flour into a bowl of a mixer fitted with a dough. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the water and mix.
- Knead the dough for about 5 mins.
- Transfer the dough to a plastic bag and chill in the fridge for an hour.
- Flatten the butter to a rectangle about 40cm x 20cm and set aside.
- On a floured surface roll out the dough to a rectangle about 60cm X 20 cm.
- Place the flattened butter on the bottom two-thirds of the dough. Fold the top third of the dough over the first half of the butter then fold again.
- Put the dough back in the plastic bag and return to the fridge for 1 hour.
- On a floured surface roll the dough out into a rectangle about 60 cm X 20 cm. Fold up one-third of the dough and then down again so that you have a square.
- Put the dough in the plastic bag and return to the fridge for an hour.
- Repeat twice.
- Let the dough rest in the fridge for at least 8 hours.
- On a lightly floured surface, roll out the dough to a rectangle.
- Cut out 14 triangles about 12 cm wide and 15 cm high then roll up into Croissants.
- Transfer the croissants to two or three baking trays lined with greaseproof baking paper.
- Cover with a tea towel and leave to prove for 2 hours.
- Brush with some milk and bake in a preheated oven to 200°C/180°C/gas mark 4 for about 15-20 mins until golden.
- Transfer to a cooling rack.
Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.
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