Fresh Croissants

You have to be in the right mood to make croissants. Ideally 24 hours before you want to eat them! There is a bit of a routine to getting them just right so it’s good to be focused on what your up to. However follow a good recipe and a few good guidelines and you will be able to enjoy those croissants as much or even more than those you buy down the high street. 

For 20 croissants you will need:

Ingredients

625g Strong White Bread Flour 14g Fast Action Yeast

75g Caster Sugar

10g Salt

400g Butter

250 dl Water

Method

  1. Place the flour, yeast, sugar and salt in a bowl making sure the yeast doesn’t touch the salt straight away as it will kill it.

2. Slowly add the water until there is no mixture left at the bottom of the bowl.

3. Knead the dough for around 10 minutes until it is smooth and the ingredients are

evenly mixed in. I use my hands but you could use a food mixer. 

4. Place the dough back in the bowl and refrigerate. This will make it easier to work

with.

5. Weigh out the butter. Place in between two pieces of parchment paper and bash with

a rolling pin until it resembles a thin rectangle. The butter goes in the fridge to firm

up.

6. After the dough has rested, flour the work surface and roll out until it is wide enough

for the butter to be placed in the middle, once it is wide enough place the butter in the middle and fold the dough into the middle. Roll out the dough and fold into three. This needs to be done 3-5 times. Each time a turn is done, the dough must be placed in the fridge so the butter firms up. Leave overnight for the dough to rise.

7. Next day, line around 3-5 baking trays with parchment paper to avoid the dough sticking.

8. Cut the rested dough in half and roll on a lightly floured surface. Once it resembles a rectangle trim the edges. The Croissants can now be cut big or small.

9. Once cut, roll up tightly and slowly.

10. Repeat the process with the other half of the dough.

11. Place the croissants onto the baking tray well-spaced apart as they will otherwise stick together.

12. Cover with a cloth and leave to rise for around 1.5-2 hours.

13. Preheat the oven to 200 Celsius or 180 if using a fan oven.

14. Brush the risen croissants with egg and egg yolk, this helps form a lovely glaze once baked.

15. Bake for 15-20 minutes until golden brown.

Once baked, let them set for 10 minutes to cool. Put the coffee on and treat your self to the extraordinary experience of the croissant!