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| 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) |
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take the dough from the fridge and knead it on a floured surface roll out to 1-2cm thick |
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| 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 |
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roll out to 1-2cm again, and apply the rest of the butter in the same way put back in the fridge overnight |
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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 |