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Croissants

Croissants Image
Jantho @jantho

Ingredients

(Servings: 18 croissants)

Ferment

Croissants

Steps

1
Put all the ferment ingredients in the bowl of a stand mixer fitted with a dough hook. Process on low speed for 3 minutes or until a smooth, elastic dough forms. Gather into a ball, leave at room temperature for two hours, then refrigerate. You could also do this by hand – you’ll need to knead the mixture for about ten minutes. Refrigerate overnight (or two nights).
2
24-48 hours later... To make the croissants, put the flour, milk, sugar, salt, yeast and ferment in the bowl of a stand mixer fitted with a dough hook. (break the ferment up into pieces and put that in with everything else. It’s a bit lumpy at first, but soon gets incorporated.) Mix on low speed for four minutes then increase to high speed and mix for a further two minutes.  Again, you could do this by hand – it will take about ten to fifteen minutes of good kneading.
3
Gather dough into a ball, place inside a plastic bag that is large enough to hold the expanded  dough (of approximately 30 x 20 cm), tie the top allowing air space for expansion.
4
Leave at room temperature for two hours, then refrigerate for at least two hours, or preferably overnight.
5
Once your dough is rested, remove it from the fridge, along with your butter. The butter and pastry should be about the same temperature – chilled but malleable. Place the butter between two sheets of baking parchment and gently pound with a rolling pin until you have a 20 cm square.
6
Using a lightly floured rolling pin, roll your dough into a rectangle 20 x 40 cm. Place the butter on one half, and fold the dough over the top so it is completely enclosed, pinching the edges so no butter can escape. Carefully roll your butter enriched dough into a rectangle about 20 x 90 cm. Fold the rectangle from one long end by one-third, then fold the other third over the top so your dough is now 20 x 30 cm – the same as you would fold a letter three ways to fit it into an envelope.
7
Put the dough in a plastic bag and refrigerate for 20 minutes – this will allow the gluten to relax. Repeat this folding and resting process twice more, each time rotating the dough 90 degrees. After the final roll, rest for a further 20 minutes, then remove from the fridge and roll into a rectangle approx. 25 x 100 cm and 5 – 8 mm thick.
8
Cut the rolled dough into 18 even triangles. The base should be 9 cm wide and the two sides 21 cm high. Place your triangles on a tray lined with baking paper and refrigerate for 10 minutes, covered with a tea towel. Once rested, remove from the fridge, stretch each triangle out slightly, then roll up from the base to the tip, pressing the tip back into the dough to secure.
9
Preheat the oven as high as it will go. Place the rolled croissants onto baking trays lined with baking paper spaced well apart. Cover loosely with a damp tea towel and leave to rise in a warm place for about 2 hours, or until almost doubled in size.*
10
Make the egg wash by whisking all the ingredients together in a small bowl. Remove the tea towel from your croissants, brush each one with the egg wash then place in the oven. Reduce the oven temperature to 190 degrees C and bake the croissants for about fifteen minutes, or until a beautiful, dark golden colour.
11
Remove from the oven and allow to cool slightly before serving. Croissants taste best the day you make them, but they’re still pretty good reheated the next day. You can also freeze them after rolling but before proving (see  above), allowing an extra hour of rising time before baking.*

Nutrition Facts

  • Calories
    360kcal
    18%
  • Fat
    19g
    29%
  • Saturated Fat
    11g
    55%
  • Carbohydrates
    33g
    11%
  • Fiber
    2g
    8%
  • Sugar
    4g
    8%
  • Protein
    13g
    26%
  • Cholesterol
    54mg
    18%
  • Sodium
    355mg
    14%
Percent Daily Values are based on a 2,000 calorie diet.

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