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Croissants-From Baker & Spice

Submitted by Robert 11 June 2009

 
 
 
 

Ingredients

Ingredients:,1 sachet fast-action yeast or 10g fresh yeast.,500g strong white flour + extra for sprinkling,110ml warm water,110ml cold milk,20g fine sea salt,70g caster sugar,250g butter,,Glaze:,1 egg + 1 tbsp milk,

Method


Make a sponge: in a bowl, whisk together the yeast, 100g of the flour and the warm water. Cover the bowl with cling film and leave in a warm place for 2 hours, or until the sponge has risen by at least one-third and is active with lots of bubbles.

Put the remaining flour, milk, salt and sugar in the bowl with the sponge. If you have a food mixer mix the dough with the dough hook on the lowest setting for two minutes, then turn the speed up slightly and work for 6 minutes. If you do not have a mixer, then work the dough for 10 minutes as you would when making bread. Put the dough in a polythene bag and leave overnight in the fridge.

The next day, put a sheet of cling film on the work surface and dredge with flour. Lay the butter, which should be firm but not hard from the fridge, on top of the cling film. Sprinkle a little flour on to the butter and, with a rolling pin, knock the butter out into a rectangle about 1cm thick. Wrap the butter up in the cling film and place in the fridge for a few minutes.

Take the dough from the bag, place on a floured surface and knock back with the rolling pin. Scatter more flour onto the dough and on the rolling pin, and then roll out the dough, turning frequently, into a rectangle about 1cm thick. Brush off any obvious flour, then put the unwrapped butter in the centre of the dough. Fold the edges of the dough over the butter so that they slightly overlap at the top and the butter is completely enclosed. Scatter some more flour over the top. Rolling always away from you, roll the dough out into a long rectangle about 67 x 47cm.

Fold in one end of the dough by one-sixth and then the other end in by one-sixth. Fold both ends over again by one-sixth so that they meet in the centre. Now fold the two together, as if you were closing a book. Turn the dough so the fold is to one side. Roll it out gently away from you again into a long rectangle about the same size as before.

Fold one end of the dough in by one-quarter and then the other end in by one-quarter so they meet in the middle. Now fold the two together. Seal the edges with the rolling pin. Wrap in cling film and refrigerate for between 30 minutes to 1 hour.

Make a triangular template out of cardboard 17.5 x 17.5 x 15cm. (I used a cardboard porridge oats box). Take the dough out of the fridge unwrap and place on a floured surface. Roll the dough out into a rectangle 75cm long, 30cm across and 4mm thick. Then cut into two pieces lengthways giving you two rectangles 75cm long, 15cm across. Using the template, mark out and cut 8 triangles from each piece of dough.

Lay the triangles, one at a time, on the lightly floured surface, with the apex of the triangle at the top. Roll up the triangle of dough gently from the bottom towards the apex, finishing with the point in the middle and underneath. Lay the croissants on large baking trays lined with baking paper, leaving space around them for expansion. Cover with cling film and leave in a warm place to rise until doubled in size, which should take 1-2 hours.

Preheat the oven to 200c. For the glaze, whisk the egg and milk. Brush lightly onto the croissants, from the middle outwards so the glaze does not get between the dough layers. Bake in two batches in the centre of the oven for 10minutes, when they will have expanded and started to colour. Lower the oven to 150c and bake for a further 20-25minutes, or until risen and golden brown. Cool on a wire rack, making sure the croissants are not touching.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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