Croissant

    Breakfast & Brunch · Snacks · Eggs & Dairy · Cake & Cookies · Street Food · Vegetarian · Afternoon Tea · Picnics

    Croissant is a French crescent-shaped roll made of sweet flaky yeast dough, eaten for breakfast or brunch.

    Ingredients

    • 600 g bread flour
    • 1-1/2 tbsp yeast
    • 6 tbsp sugar
    • 390 ml warm milk
    • 250g softened butter
    • 1 tsp salt
    • Egg yolk beaten with 1 tsp milk

    Method

    1. Add half of the milk to a stand mixer bowl. Add the yeast and sugar. Cover and leave for 10 minutes.
    2. Add the flour and milk gradually. Knead until the dough comes together. Cover and let rest until doubled.
    3. Turn dough out onto floured surface and cut into 18 pieces. Roll out into rounds.
    4. Spread with butter, stack layers. Cover with plastic wrap and freeze for 30 minutes.
    5. Remove from freezer and roll out dough. Cut into 12 wedges with pizza cutter.
    6. Roll up each piece beginning with the wide edge. Place on parchment covered baking sheet and allow to rise for about 2 hours.
    7. Brush with egg yolk mixed with milk. Bake at 180C for 20 minutes or until golden brown.

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