French Croissants

Ingredients

• 500g strong bread flour
• 60g sugar
• 10g salt
• 10g instant yeast
• 250ml cold milk
• 50ml cold water
• 250g cold butter, in a thin square
• 1 egg, beaten for glaze

Instructions

1. Mix flour, sugar, salt, yeast, milk and water into a soft dough; knead 5 minutes; chill 1 hour.
2. Roll the dough into a rectangle; place butter slab in the middle; fold dough over to enclose.
3. Roll out gently to a long rectangle; fold in thirds (a "letter fold"); chill 1 hour.
4. Repeat the rolling and folding three more times, with rests in between.
5. After the final rest, roll out and cut triangles.
6. Roll each up from the wide end; place on a tray; rise covered 2 hours until puffy.
7. Brush with egg; bake at 220C for 12-15 minutes until deep gold and flaky.

Serving suggestions

• Eat warm with jam.

Storage & reheating

Best the day baked; freeze unbaked shaped croissants.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions