Weʼve adapted a few recipes and practised making our very own delicious Homemade Croissants. The recipe here makes 15 to 20 croissants depending on the size.
4 cups of plain flour
1/3 cup sugar
4 teaspoons active dry yeast (Bakels)
2 1/4 teaspoons salt
280 grams cold butter
1 1/3 cup milk
1 large egg and 1 teaspoon water (for egg wash)
Note: Recipe uses the Australian 15ml teaspoons.
- Put all dry ingredients into a bowl and manually whisk together.
- Slice the butter into thin strips (5-8cm x 1cm x 5mm) as you cut toss the butter into the flour to coat.
- Add the milk and gently stir together. Donʼt beat. The butter needs to be in strips still.
- When combined wrap the dough tightly in cling wrap and chill it in the fridge for 60mins.
- On a floured surface, roll the dough into a long rectangle approximately 1cm thick.
- Fold it into 3rds, turn it 90 degrees and flip it face down and roll flat. Repeat 5-6 times. (If the butter feels soft at any time wrap in cling and place in the fridge to cool until firm).
- Wrap it tightly in the same cling wrap, pop in the fridge for 90mins.
- Divide in half, roll each half into a flat rectangle-ish shape.
- Hack into pizza wedge triangles, slit 2cm into the non-pointy pizza edge making ears. Roll up, pulling the ears out to form the shape of your classic croissant.
- Pressing the ears together. Place on oven trays. Cover with the same cling wrap.
- Magic happens when left to rise for 120mins in a warm place.
- Preheat oven to 190C, beat egg wash and brush on.
- Bake for 15 or so minutes until puffy, golden brown and crispy.
- Pop on a cookie rack to cool for few mins and the awesomeness is complete. Enjoy warm.
Makes about 15 to 20.
The same recipe has also been used for making the most amazing cinnamon and jam pinwheels. Ideal for desserts or treats!