Croissants

Ingredients

Dough:

250 g bread flour
½ tsp active dry yeast
1.5 dl milk
½ tsp salt

15 g sugar

Butter filling:

150 g butter
30 g bread flour

Eggwash:
1 egg yolk
2 tbsp water

Preparation

Soften the butter and knead together with the flour. Form a square of approximately 12 cm × 12 cm and put into the fridge.

Mix flour, salt, sugar, yeast and milk together, knead until soft and smooth, then cover and refrigerate for 2 hours. Roll out the dough into a 25 cm × 12 cm rectangle. Place the butter tile in the middle and cover with the overlapping dough.

Starting from the center, roll the dough out into a rectangle. Pick up one short end of the dough, fold it back over the dough, leaving one-third of the other end of the dough exposed. Take the exposed end and fold it over the folded side of the dough. Roll again into a rectangle and repeat the folding, then put the dough for 45 minutes in the fridge.

Remove from the fridge, roll and fold the dough twice as described above. Refrigerate for 45 minutes, repeat and refrigerate again. Roll the dough into a 50 cm × 20 cm rectangle, cut into five 10 cm × 20 cm rectangles and cut those diagonally. Pull each triangle into an isosceles shape, make a short cut on the short side and roll the croissant as shown.

Bend the rolled up croissants slightly and place them on a lined baking tray and put in the fridge over night. Remove for the fridge 2 hours before baking. Brush with egg wash and bake in a preheated oven at 180 °C for 20 to 25 minutes.

Makes 10 croissants.