Croissants
Ingredients
Dough
- 375 g Plain Flour
- 9 g Instant Yeast
- 200 g Milk cold
- 50 g Unsalted Butter rolled into a 7mm thick rectangle piece of butter
- 1 teaspoon Salt
- 1 Tablespoon Sugar
- 1 egg
Laminating Butter
- 200 g Unsalted Butter
Instructions
- Place all the ingredients into a blender and blitz until combine.
- Knead it for 3 minutes and then rest the dough in the refrigerator for at least 40 minutes. (I leave it overnight).
- Roll out the dough into a rectangle twice the length of the butter.
- Wrap the butter into the dough. Roll out and fold the dough twice, like folding a letter.
- Wrap the dough into cling wrap, and store in the refrigerator until the dough has risen.
- Remove the dough from the fridge and roll out to 7mm thick. Repeat the fold.
- Refrigerate a further 02 minutes and then roll out and do another letter fold.
- When done with folding a third time, the dough is ready with 27 layers..
- Shape and bake at 180C for 15 minutes on a medium to high oven rack.
