Croissants

Name: Croissants
Total time: 1 h
Yield: 14
Ingredients: 300 g butter; 25 g yeast; 250 ml Arla Cravendale Whole milk; 1 egg; ½ tsp salt; 40 g caster sugar; 380 g flour; 1 egg; 2 tsp water

Offer a freshly baked croissant when it's time for a luxury breakfast! These crispy and tasty croissants are made with real butter and are unfilled. If you want croissants with filling, you can easily roll in a tablespoon of chocolate cream or apricot jam.

Ingredients

Croissant

Butter	300 g
Yeast	25 g
Arla Cravendale Whole milk	250 ml
Egg	1
Salt	½ tsp
Caster sugar	40 g
Flour	380 g

Egg wash for brushing

Egg	1
Water	2 tsp

Instructions

Step 1

Cut the butter into about eight slices.

Step 2

Crumble the yeast in a bowl and stir into the milk. Add eggs, salt, sugar, and flour. Quickly work the dough together. Leave to rest in the refrigerator for about 20 minutes.

Step 3

Roll the dough out on a lightly floured baking sheet to approx. 30x40 cm. Spread the butter on one half of the dough, about 2-3 cm from the edges. First fold the edges of the dough over the butter, then fold the dough in half. Pinch the edges together.

Step 4

Carefully roll out the dough into a rectangle, about 1 cm thick. Fold the dough in three (i.e. two folds towards the centre to form three layers of dough). Cover with cling film and chill for about 30 minutes. Repeat the procedure twice.

Step 5

Roll the dough into a long rectangle, about 20 cm long and 5 mm thick. Cut out triangles with a base of 10 cm.

Step 6

Create croissants by rolling the dough up, starting from the widest side of the triangle. Place each croissant, tip-side down, on baking sheets lined with baking paper.

Step 7

Make the egg wash by whisking together the egg and water. Lightly brush each croissant with the egg wash. Cover gently with cling film and leave to rise at room temperature for 1-1½ hours (depending on how warm the room is).

Step 8

Heat the oven to 225°C.

Step 9

When the croissants have finished rising, lightly brush each pastry with egg wash again. Bake in the middle of the oven until golden brown, about 12 minutes.

Enjoy!

Questions about croissants

Croissants can be a delicious treat as a snack or for breakfast. Read below to get to know more about the most frequently asked questions about croissants.

How do you get perfect layers on croissants?

The perfect croissant is said to have as many as 45 layers, and it takes time and skill to get it right. Skilled pastry chefs require years to learn how to deliver a world-beating croissant, but this recipe provides a simple route to a solid result. The key is to let the dough rest for a sufficient amount of time – cutting corners will ruin the outcome. Ideally, you should chill it overnight if possible to ensure a fluffy pastry.

Should croissants be chilled before baking?

Chilling croissant dough is essential, and the true Parisian way to make them involves chilling several times over a period of two days. First the dough is refrigerated for 30 minutes, then it is rolled out into a rectangle, covered and chilled again overnight, before being covered in butter, folded and – you guessed it – chilled again, for 30 more minutes. The laminated dough is then folded once more and allowed to rest for four hours, before being cut, rolled and baked.

Why are my croissants not flaky?

A common culprit for non-flaky croissants is dough or butter that is too warm when carrying out the laminating process. If either of the components aren’t chilled, the butter will melt into the dough and won’t create the flaky layers you want.

How many times should you fold a croissant?

A minimum of three folds is the common principle applied to croissants, though many pastry chefs favour four or more. It all depends on how much patience and time you have.

What flour works best for croissants?

All-purpose flour is fine for making croissants, though pastry chefs often use special T45 pastry flour for the lightest outcome.

How do you get the perfect croissant shape?

A thin triangle shape is deployed then rolled to create the standard croissant, though they haven’t always been crescents. Straight varieties have been around for just as long, though are less common today.