6 fl oz (175 ml) warm water
1 cup (8 fl oz.) warm milk
1 oz (25 g) fresh yeast or 1 tablespoon dried
5 2/3 cups (1 lb 4 oz) 560 g strong plain flour (bread flour)
2 tbsp sugar
1 tsp salt
1 1/4 cup (275 g) 10 oz butter, chilled
1 egg, beaten
1 cup (8 fl oz.) warm milk
1 oz (25 g) fresh yeast or 1 tablespoon dried
5 2/3 cups (1 lb 4 oz) 560 g strong plain flour (bread flour)
2 tbsp sugar
1 tsp salt
1 1/4 cup (275 g) 10 oz butter, chilled
1 egg, beaten
method
1. Mix together the water and milk.
2. Dissolve the yeast in a half of the mixture and leave to stand for five minutes for fresh yeast and 15 minutes for dried yeast.
3. Place the flour in a bowl and toss in the sugar and salt.
4. Rub in 2 oz (50 g) of the butter. Make a hole in the centre and pour in the yeast mixture plus the remainder of the milk and water.
5. Mix everything to a dough and knead it on a floured work surface until it is smooth. Return the dough to the bowl, cover it with clingfilm and put it into the refrigerator for approximately 1 hour.
6. Preheat the oven to 400°F (200°C) gas mark 6.
7. Put the remaining butter in between two pieces of cling film and bang it with a rolling pin until it is a flat rectangle about 9 x 5 inches (23 x 13 cms).
8. Knead the dough again and roll it into a rectangle of about 18 x 10 inches (46 x 25.5 cms).
9. Lay the rectangle of butter in the centre of the rectangle of dough. Fold over the ends of the dough and then the sides.
10. Roll this parcel lengthways into a rectangle and then fold it into three.
11. Wrap the folded dough in clingfilm and put it in the refrigerator for 10 minutes.
12. Repeat this rolling and croissants chilling process three more times.
13. After chilling for the final time, roll the dough into a square 1/4 inch (5 mm) thick.
14. Cut it into 6 inch (15 cm) equilateral triangles and form them into crescent shapes
15. Lay the crescents on floured baking sheets and leave them to prove for about 30 minutes.
16. Glaze the croissants before baking by brushing them with the beaten egg.
17. Bake them for approximately 15 minutes, or until they are golden brown.
18. Cool them on wire racks and serve them warm.
2. If the butter oozes out through the dough, then either the butter/margarine is too warm or the dough is too warm (chill the dough), or the dough is too tight (Increase water in the dough). The temperature of the butter should sit at about 57 - 60°F.
3. If the pastry sticks, then insufficient dusting has been achieved.
2. Dissolve the yeast in a half of the mixture and leave to stand for five minutes for fresh yeast and 15 minutes for dried yeast.
3. Place the flour in a bowl and toss in the sugar and salt.
4. Rub in 2 oz (50 g) of the butter. Make a hole in the centre and pour in the yeast mixture plus the remainder of the milk and water.
5. Mix everything to a dough and knead it on a floured work surface until it is smooth. Return the dough to the bowl, cover it with clingfilm and put it into the refrigerator for approximately 1 hour.
6. Preheat the oven to 400°F (200°C) gas mark 6.
7. Put the remaining butter in between two pieces of cling film and bang it with a rolling pin until it is a flat rectangle about 9 x 5 inches (23 x 13 cms).
8. Knead the dough again and roll it into a rectangle of about 18 x 10 inches (46 x 25.5 cms).
9. Lay the rectangle of butter in the centre of the rectangle of dough. Fold over the ends of the dough and then the sides.
10. Roll this parcel lengthways into a rectangle and then fold it into three.
11. Wrap the folded dough in clingfilm and put it in the refrigerator for 10 minutes.
12. Repeat this rolling and croissants chilling process three more times.
13. After chilling for the final time, roll the dough into a square 1/4 inch (5 mm) thick.
14. Cut it into 6 inch (15 cm) equilateral triangles and form them into crescent shapes
15. Lay the crescents on floured baking sheets and leave them to prove for about 30 minutes.
16. Glaze the croissants before baking by brushing them with the beaten egg.
17. Bake them for approximately 15 minutes, or until they are golden brown.
18. Cool them on wire racks and serve them warm.
tips
1. If the butter breaks through the dough, then either the butter/margarine is too cold or the dough is too soft (reduce water in the dough).2. If the butter oozes out through the dough, then either the butter/margarine is too warm or the dough is too warm (chill the dough), or the dough is too tight (Increase water in the dough). The temperature of the butter should sit at about 57 - 60°F.
3. If the pastry sticks, then insufficient dusting has been achieved.
serving amount
makes 20 croissants
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