About this recipe:Set aside some baking therapy time and have fun making a dozen or so delicious buttery croissants! You can use the same pastry recipe for making danish pastries.
1 (7g) sachet dried active baking yeast
225ml warm water (45 degrees C)
180ml evaporated milk
1 1/2 teaspoons salt
60g caster sugar
625g plain flour, divided
60g butter, melted
225g butter, chilled and diced
1 egg, beaten
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Method Prep:30min › Cook:35min › Extra time:6hr › Ready in:7hr5min
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 125g flour and melted butter. Beat to make a smooth mixture; set aside.
In a large bowl, rub the 225g chilled butter into remaining flour until butter particles are the size of dried kidney beans. Pour the yeast mixture over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with cling film and chill for at least 4 hours or up to four days.
Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
Roll one part of the dough on a floured board into a circle 45cm in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking tray. Allow 4cm space between each croissant.
Cover and let rise at room temperature until almost doubled in size, approximately 2 hours. Meanwhile, preheat oven to 170 C / Gas 3.
Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.