Preparation time 1 hour, plus 2 - 2 1/2 hours to rise and time to chill,
Cooking time 10 - 15 minutes,
Oven temperature 220°C, 425°F, gas 7,
Calories 200 per croissant
25 g (1 oz) fresh yeast
3 tablespoons water
200 g (7 oz) butter
2 teaspoons salt
1 1/2 tablespoons sugar
150 ml (1/4 pint) milk
350 g (12 oz) plain flour
beaten egg to glaze
1. Cream the yeast with water. Put 25 g (1 oz) of the butter into a bowl with the salt and sugar and pour over the milk. Cool to lukewarm, then add yeast and flour and knead until smooth.
2. Cover and leave to rise until doubled in size. Knead the dough, wrap in an oiled polythene bag and chill thoroughly. Roll out on a floured board into a rectangle 13 x 38 cm/5 x 15 in.
3. Dot a third of the remaining butter over the top two-thirds of dough. Fold in three and roll out, then fold again. Chill for 30 minutes, then repeat twice more.
4. Roll out dough to three 30 cm (12 in) squares. Cut squares into four triangles. Roll up each and form into crescents. Put on a floured baking tray. Prove for 30 minutes. Brush with glaze and bake in a hot oven for 10 - 15 minutes.
When rolling fat into dough for croissants, flaky or puff pastry, do not allow the dough to become greasy during rolling. Chill it frequently between rolling. To do this quickly, put it in the freezer for 10 minutes.
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