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Instructions |
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Mix water and milk, ad yeast. When dissolved add the eggs, sugar and salt. Add the cold flour and kneed until you have a smooth dough. Let rest in the fridge 30 min. while you smack the butter into a 15x15 cm square, (I normally cut the butter in half and smack the two pieces together.) put back in the fridge
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roll the dough out on a tabletop with flour until it measures 25x25cm. Place the butter in the middle and cover it completely by folding the edges around. Now roll the dough into a big rectangle until it is about 1 cm heigh. Then fold both sides towards the middle and then fold it in half, so you get 4 layers. Put it back in the fridge another 30 min and repeat the rolling procedure.
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Roll the dough out until it measures 30x60cm (I sometimes roll it bigger) cut it in half lengthwise so you get two 15x60 pieces. Cut each into 10 triangles and roll them into croissants from the broad end.
place them on a baking tray and let them rise to double the size (1-2 hours)
brush them with a beaten egg, and bake them at 200 C for 15 min
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It is very important to let the dough cool down between the rolling!
The croissant can easily be frozen while still raw, just let them thaw overnight in the fridge and let them rise on the counter 1-2 hours. (I just leave them on the counter all night, then I dont have to wait when I get up!)
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Originally Submitted
2/19/2012
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