Croissants

Ingredients

• 500g Strong White Flour
• 300ml Cold Water
• 2tsp Salt
• 50g Sugar
• 14g Dried Yeast
• 1 Egg, Beaten

Method

• Put Flour, Salt, Sugar in the mixing bowl.
• Put the yeast into the water and stir.
• Mix and knead for 10 minutes.
• Place kneaded mixture in a bowl, cover and chill for at least two hours.
• Roll the butter into a flat rectangle by folding it between two sheets of greaseproof paper. Chill.
• Roll out the dough into a rectangle just over twice the size of the butter and fold it over the butter, making sure the butter is fully encased.
• Fold (preferably three or four layers each time) the dough/butter and roll it out. Repeat two or three times. Chill.
• Roll the dough flat and cut into triangles. Roll the triangles gently to create the croissant shape.
• Leave the rolled croissants at room temperature to rise for two hours, or until doubled in size.
• Brush with beaten egg. Bake at 200C/180C fan for 15-18 minutes or until golden brown.