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Serves 8

Tags: Vegetarian, Web

500 g strong plain flour
25 g sugar
10 g milk powder
1.5 tsp salt
2 tsp quick acting dried yeast
mix the dry ingredients
2 eggs
50 g melted butter
275 ml water
Add the eggs, butter and water
mix well- use mixing hooks on a mixer if you have them
put into an oiled plastic bag
leave in the fridge for a couple of hours (cold rising)
take the dough from the fridge and knead it on a floured surface
roll out to 1-2cm thick
100 g butter
slice half of the butter thinly
cover a third of the dough with half of the slices and fold it over
cover the folded part with the remaining slices and fold over the other third
put back in the fridge for half an hour
roll out to 1-2cm again, and apply the rest of the butter in the same way
put back in the fridge overnight
roll out to 5mm thick
cut into 8 or 12 triangles
roll the triangles from the base toward the point, stretching the dough
place on a baking tray and leave to rise for an hour
heat the oven to 200C
brush the croissants with a glaze (egg white or milk & sugar)
cook for 12 minutes