Home / Recipes / Breakfast / Croissants

Croissants
by David

Flaky and tasty

Add all dough ingredients to mixer and bring together into a soft dough

Put in a bowl and cover

Leave for 2 hours

Press out dough and shape into a rectangle

Fold in thirds

Put in fridge for 1 hour

Roll out butter into a square

Put in fridge until needed

Lamination

Roll out dough into rectangle

Place butter to cover bottom half

Fold over dough to cover butter entirely

Roll into rectangle

Fold top third over to middle and then bottom third over middle

Wrap it and put in fridge for 30 minutes

Roll out into rectangle

Fold top third over to middle and then bottom third over middle

Press and roll

Wrap and put in fridge for 15 minutes

Roll out into a rectangle

Fold in half

Roll into rectangle

Cut into triangle sections

Keep how many you want

Freeze the rest

Baking

Roll from big end to small end

Egg or milk wash

Let them rise for an hour or overnight in fridge

Cooking

Egg or milk wash

200 fan

25 minutes

Recipe by David

Dough

Lamination

Newsletter