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Step-by-step croissants
Step-by-step croissants
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Prep Time:
425 minutes
Cook Time:
15 minutes
Total Time:
440 minutes
Ingredients:
  • 55g caster sugar
  • 3.60 gm salt
  • 310ml water
  • 2 tsp (7g/1 sachet) dried yeast
  • 30g milk powder
  • 500g plain flour
  • 250g butter
  • 1 egg yolk
  • 20.60 gm milk
  • Butter, to serve
  • Mixed jams, to serve
Instructions:
  • In a small bowl, mix together sugar, salt, and 1/4 cup (60ml) of water until the sugar is completely dissolved.
  • In a jug, mix the yeast, milk powder, and remaining water. Let it sit for 5 minutes until it becomes frothy.
  • In a large bowl, create a well in the center of the flour. Add the sugar mixture and yeast mixture, then mix with your hands until a soft dough forms. Cover the dough with plastic wrap and let it rise in a warm, draft-free spot for 30 minutes until doubled in size. Use your fist to gently knock back the dough to release the gases. Cover again with plastic wrap and refrigerate for 6 hours or overnight to rest.
  • Form the dough into a ball and then gently make a cross in the center. Put the butter in the middle of the cross before folding the dough over to seal it inside.
  • On a lightly floured surface, roll the dough into a 20 x 30cm rectangle using a rolling pin. Fold the dough into 3 sections and cover with plastic wrap. Chill in the fridge for 15 minutes. Repeat the rolling and folding process 3 more times, chilling the dough each time, until it is smooth and no longer streaky.
  • Preheat the oven to 200°C and line an oven tray with baking paper. Roll out the dough into a 30 x 45cm rectangle that's about 1cm thick. Use a sharp knife to trim the edges and cut the rectangle in half lengthwise to make two 15cm-wide strips. Cut each strip into triangles. Roll each triangle from the long end to create a log, keeping the point under the roll, then bring the ends together to meet in the center.
  • Whisk together egg yolk and milk in a small bowl. Gently brush the croissants with the mixture and let them rise for 15 minutes in a warm, draft-free spot until they double in size. Bake in a preheated oven for 15 minutes until golden and puffed. Serve the warm, flaky croissants with butter and assorted jams.

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