Recipe Steps
- Add the sugar, yeast, salt, and butter to the flour and mix nicely.
- Add the liquids and knead for 10 mins with the dough hook in your mixer.
- Once kneaded, allow the dough to prove for 1 hour and then place it into the fridge overnight.
- Make a Butter Block with the 250g butter between two sheets of parchment paper with a rolling pin of 17cmX17cm and put it in the fridge to harden.
- The next day take the dough out of the fridge and roll it to 20cmX34cm
- Laminate the dough when the butter is pliable. let it rest out at room temperature for 5-15 mins (depending on your temperature)
- Roll the dough into a 55cmX25cm rectangle and give a single fold. Refrigerate 1 hour
- Roll the dough to a 55cmX25cm rectangle and give a book fold. Refrigerate 1 hour
- Roll the dough into a rectangle with dimensions
- 58cmX28cm and cut croissants of 9cmX28cm in triangle-sized shapes.
- Shape the Croissants by rolling them with the palm of your hand and placing them onto a tray of parchment paper covering them with cling film and proving for 2 hours.
- Egg wash and bake for 5 mins at 220C and 12 minutes at 180C.
