OK. You know me and butter...right? Well, I may or may not admit to serving these buttery, flaky croissants with more butter on the side. Or Va Va Voom Vanilla Strawberry Jam...or well, a little mug of melted chocolate. Or just a big ole Crio Bru, there’s no time like the present, to present yourself with some of these...worth every bit of effort. I promise.
Need
- 30 g fresh yeast
- 370 g whole milk
- 60 g sugar
- 600 g bakers flour
- 1 tsp salt
- 270 g butter
- 1 egg, beaten
- 1 Silpat Mat Silpat mat BUY
Do
- 1
Place yeast, milk and sugar into TM bowl and blend 5 sec/speed 6. Warm for 2 min/37ºC/speed 1-2.
- 2
Add flour and salt and mix 6 sec/speed 6. Knead 3 min/Interval.
- 3
Turn out onto Silpat mat and roll into a tight ball. Wrap and allow to prove for 30 minutes.
- 4
Meanwhile, roll butter between two pieces of baking paper into a large flat square about 1cm thick. Refrigerate.
- 5
Roll dough out into a square about 2cm thick. Place butter into centre of dough and fold corners in to meet in the middle as though it were an envelope.
- 6
Roll dough out again. Fold bottom third up and top third down over bottom. Roll flat and wrap. Refrigerate for 30 minutes.
- 7
Turn folded dough so that open ends are at the top and bottom and repeat folding bottom third up and top third down over bottom. Roll and refrigerate.
- 8
Do this at least three more times. The dough and butter should start forming thin layers.
- 9
Preheat oven to 200ºC and line a large baking tray with paper.
- 10
Roll dough out one final time to a large rectangle around 2cm thick.
- 11
Cut into triangles and roll, starting with wide part and finishing with pointy end. Brush with egg and bake for 15 minutes or until golden and puffy.
