Easy Croissant

Updated at: Thu, 17 Aug 2023 04:01:09 GMT

Step 1

Add half the milk into a stand mixer bowl

Step 2

Add yeast and sugar to the mix and leave for 10 mins. (this should be an active dry yeast method)

Step 3

Add flour salt and milk gradually.

Step 4

Knead until dough comes together

Step 5

Cover bowl and let it rest till dough doubles in size.

Step 6

Turn dough out in a floured surface and cut into 18 pieces, can use a scale to make sure each piece is about the same weight

Step 7

Roll out dough into rounds

Step 8

Spread the round with butter

Step 9

Roll up another piece of dough and place it atop the last buttered piece. Stretch dough to fit over the bottom piece. Press down lightly to adhere.

Step 10

Repeat steps until all the dough and butter has been used. Press down lightly on all layers, then cover with plastic wrap and freeze for 30 minutes

Step 11

Remove from freezer and roll out dough. Cut into 12 even pieces.

Step 12

Roll out each piece, beginning with the wide edge, starting out by rolling each side of the knotch first, then continuing with the rest of the croissant. Rolling like this keeps the centre from being too thick, as the sides at the notches tend to roll out and away.

Step 13

Place on parchment paper and allow to rise in a warm place for 2 hours.

Step 14

Brush with egg yolk mixed with one tbsp milk.

Step 15

Bake in preheated oven at 180oC for 20 minutes or until golden brown. (Some other people suggested about 15-17 minutes, so that it doesn't dry out)

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