Croissants

For 8-10 Croissants

Ingredients:

250g Plain Flour

250g Strong White Bread Flour

7g Dried Yeast or 20g Fresh Yeast

75g Caster Sugar

200ml Water

175ml Whole Milk

350g Unsalted Butter (chilled)

Pinch of Salt.

Method:

• Place your butter between two sheets of baking paper and roll out into a rectangle about 15mm thick.

• Mix the flours, water, yeast, sugar, salt and milk in a bowl and either beat on a stand mixer with the dough hook for 5 minutes on a medium speed or kneed by hand for 10 minutes to form a smooth but firm dough. Allow the dough to rest for 10 minutes.

• Roll out the dough on a lightly floured surface so that it is a rectangle 1/3 bigger than the butter slab.

• Place the butter on one end of the dough leaving 1/3 of the dough exposed at one end.

• Fold the butter-less end over the top and then the remaining 1/3 over the top again.

• Lightly Roll the Dough into a rectangle about 20mm thick. Place between baking parchment and place in the fridge for 20 minutes.

• Remove the dough from the fridge and again, fold 1/3 of the dough into the middle and then the other 1/3 on top.

• Repeat this process another 2 times then leave in the fridge overnight.

• The next day roll the dough out into a rectangle about 5mm thick.

• Cut the dough into elongated triangles about 15cm long and 8cm wide.

• Roll the triangles of dough from the thick end to the the thin end, bend slightly into a crescent and place on baking parchment.

• Allow the croissants to prove at room temperature for 2 hours.

• Pre-heat the oven to 200 degrees C. When hot put the croissants in and cook for 15-20 minutes until golden brown, puffed up a light to hold.

• Allow to cool for 10 minutes before eating.