- Prep Time:1h 15m
- Cook Time:15m
- Total Time:15h
- Serves: 6
- Yield: 12
Proofing the yeast
- 1 tsp. active dry yeast
- 1/2 tbsp. sugar
- 1/4 c warm water, baby's milk temperature
For the dough
- 2 c all-purpose flour
- 1 tbsp. sugar
- 1 tsp. salt
- 1/2 c warm milk
- 1 tbsp. vegetable oil, flavourless
For the lamination
- 100 g unsalted butter, room temperature.
- a few tsp of flour for rollling
- 2 tbsp. milk (or) egg wash (1 egg whisked with 1tbsp water)
Proof the yeast
- Add all the ingredients needed for proofing the yeast to a bowl. Let it sit in a warm place for about 15 minutes till it foams up.
Knead the dough
- In a bowl combine the proofed yeast mixture, flour, salt and the remaining sugar. Knead until you end up with a smooth, soft dough.
- Coat a large bowl in oil and place the kneaded dough. Cover and place in a warm place to rise for at least 1.5 hours until doubled in size.
- Punch the dough to remove excess air and wrap it in cling flim. Refrigerate for 30 mins - 1 hour.
Laminate the dough
- Remove the chilled dough from the refrigerator. On a cool, clean surface, lightly dusted with flour, roll the dough into a round disk approximately 12" wide.
- Spread the soft butter down the center into a roughly 10"disk.
- Fold the sides, enveloping the butter completely into a 5" 'package'. Seal any open edges. Cover in clingfilm and refrigerate for about an hour until firm.
- Remove from the refrigerator and let it sit uncovered till slightly pliable. Roll into a rectangle roughly about 15"x5".
- Fold in thirds like a book. Cover in clingfilm and refrigerate for about 2 hours.
- Repeat the roll, fold and chill 3 more times.
Shape the croissants
- Roll the laminated dough into a 20"x5" rectangle. Cut in half. Cover and refrigerate one half.
- Roll out the other half to a rectangle 1/4" thick. Divide into three.
- Roll each piece out into a rough square, and cut diagonally to get two triangles.
- Repeat the same process with the refrigerated half.
- Roll each triangle into a 'croissant', starting from the base of the triangle and working up to the tip. Stretch and tuck the tip under the croissant and bend the ends towards you.
- Place the croissants on a baking tray at least 2 inches apart with the tucked end at the bottom.
- Let it sit covered in a warm area to rise for about an hour or more. They should be all puffed up and plump.
- Brush lightly with milk or egg wash.
- Bake for 10-15 mins in a 475°F/250°C oven. Serve hot!