Croissants

Croissants

STEP 1: PREFERMENT

Ingredients

  • 150g milk
  • 15g instant yeast
  •  175g strong flour
  • 20g sugar, 5g salt

 

Method

  • Place flour, sugar, salt in bowl of electric mixer fitted with dough hook.
  • Warm milk, add yeast & stir.
  • Turn machine on low.
  • Pour over warm milk.
  • Work together to form a smooth elastic dough.
  • Wrap in cling film and refrigerate.
  • Rest overnight.

 

STEP 2: DOUGH

Ingredients 

  • Preferment
  • 20g yeast
  • 430g milk
  • 15g butter
  • 800g strong flour
  • 70g sugar
  • 20g salt

 

Method

  • Place preferment, flour, sugar, salt in bowl of electric mixer fitted with dough hook.
  • Warm milk with the butter add yeast & stir.
  • Turn machine on low.
  • Pour over warm milk.
  • Work for 15 minutes to form a firm smooth dough.
  • Wrap very tightly in cling film and refrigerate.
  • Rest for a minimum of 3 hours or overnight

 

STEP 3: LAMINATION

Ingredients

  • ­­620g Pepe Saya butter sheet

 

Method

  • Remove butter & dough from fridge.
  • Roll dough into rectangle twice the length of butter sheet and approx 1cm thick.
  • Encase butter with dough by completely folding over edges.
  • Roll dough carefully lengthways only, creating a long rectangle approx 1cm thick.
  • Concertina fold dough in thirds. As you would a business letter.
  • Relax dough in fridge for 30 min.
  • Rotate dough 90 degrees and roll again (open end to open end) into a long rectangle. Again folding into thirds.
  • Repeat this rolling & rotating 2 more times, relaxing for 30 min between each.

 

STEP 4: BAKE

  • Preheat oven to 190 degrees.
  • Roll dough into rectangle approx 70cm x 20cm x0.6cm thick.
  • Cut triangles with a base of roughly 8cm.
  • Roll triangles from base to tip creating a log.
  • Prove croissants till double in size.
  • Brush lightly with egg wash.
  • Bake for 15 - 20 min till dark golden, flaky and cooked throughout.

 

Recipe by Jaci Koludrovic

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