Friday, 15 March 2013
# 335 Homemade croissants
I love these croissants with a capital L. They're not at all like the ones from the shops which I find too flaky and too buttery and with very little substance if you see what I mean. I kneaded my first batch in the breadmachine using easy bake yeast and my second in the stand kitchen mixer using fresh yeast. Both worked equally well and were delicious.
They can be eaten plain or with a sweet or savoury filling, my son loves them with bacon.
500g strong white flour
1 teaspoon easy bake yeast
2 tablespoons caster sugar
1 teaspoon salt
170g butter, melted
1 egg, beaten
Place the ingredients above in the bread pan in the order specified by the manufacturer of your bread machine. Set the programme to basic dough (2h 20m on mine).
Tip the dough on to a lightly floured surface and roll out into a circle with approximately 1 cm in height. Cut the dough into triangles and roll them up from the base of the triangle up. Please refer to the images below.
Place the croissants on a baking tray lined with baking paper and prove in a warm place until doubled in size.
Bake in a preheated oven to 180 ºC for 25-30 minutes or until golden brown. Drizzle a little honey or golden syrup over the croissants while they're still warm.
Using fresh yeast
Replace the easy bake yeast for 15g of fresh yeast.
In a jug mix the lukewarm milk and water, dissolve the yeast in this mixture.
Place the flour in the bowl of your stand kitchen mixer and add the other dry ingredients, make a well in the centre and add the melted butter, beaten egg and yeast mixture.
Knead with the dough hook for a couple of minutes until it all comes together into a ball of dough. Tip on to a lightly floured surface and knead for 3-4 minutes.
Shape in to a ball, put back in the bowl dusted with a little flour and prove in a warm place until doubled in volume. This should take between 1 and 2 hours. Knock back the dough, remove it from the bowl and knead for a few seconds.
Roll out and cut into triangles and then proceed as explained above.
Note: The original recipe is from this blog written in Portuguese.