Makes 14

Prep time: 16 hours 

Bake time: 15-20 mins

Flours used: Matthews Cotswold YQ and French Patisserie Flour

Method:

  1. 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.
  2. Knead the dough for about 5 mins.
  3. Transfer the dough to a plastic bag and chill in the fridge for an hour. 
  4. Flatten the butter to a rectangle about 40cm x 20cm and set aside.
  5. On a floured surface roll out the dough to a rectangle about 60cm X 20 cm.
  6. 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.
  7. Put the dough back in the plastic bag and return to the fridge for 1 hour.
  8. 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.
  9. Put the dough in the plastic bag and return to the fridge for an hour.
  10. Repeat twice. 
  11. Let the dough rest in the fridge for at least 8 hours. 
  12. On a lightly floured surface, roll out the dough to a rectangle.
  13. Cut out 14 triangles about 12 cm wide and 15 cm high then roll up into Croissants.
  14. Transfer the croissants to two or three baking trays lined with greaseproof baking paper. 
  15. Cover with a tea towel and leave to prove for 2 hours.
  16. 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.
  17. Transfer to a cooling rack.
  18. Enjoy!

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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