Croissants and yeast leavened, layers of buttery, flaky pastry. It is named after its crescent shape. Take the challenge of trying out this recipe!
You will need:
Flour 500g
Mauripan Yeast 10g
Sugar 50g
Salt 7.5g
Cool Water 125g
Eggs 01 Nos.
Fresh Milk 30g
Butter/Margarine 50g
Butter/Margarine 250g
Appricot glaze for gloss
Here’s how to:
*Make butter/margarine into a block and refrigerate.
1. Mix flour, Mauripan yeast and sugar together.
2.Add salt and mix.
3. Gradually mix in the cool water, eggs and fresh milk and knead to form a dough.
4. Next add butter/margarine and continue to knead till a smooth dough is formed.
5. Cover dough in shrink wrap and allow to rest 15-20 minutes.
6. Next cut dough into (+) shape and sheet all four sides into a as a four petal flower.
7. Place the block of butter/margarine that was initially refrigerated and fold the four edges over to completely enclose the butter/margarine.
8. Sheet the dough into a rectangle shape and reduced thickness. Fold dough into single book method and refrigerate sheet dough again two times. In between sheeting cover and rest dough for 10 minutes in the refrigerator.
9. Finally sheet dough to a rectangle with 3mm thickness.
10. Cut dough into triangles and roll into croissant shape.
11. Place on a tray and allow to prove till double the size.
12. Bake at 190-200 Centigrade, pre-heated oven for 18-20 minutes.
13. After baked add apricot glaze for shine.
Happy baking!