Recipe partially adapted from UKTV
You will need
400 g (2 cups) all purpose flour (maida)
2 teaspoons salt
1 ½ tablespoons sugar
1 teaspoon dry yeast (fresh packet)
100 – 120 ml milk / water , for mixing
100 g butter, chilled
For yeast solution:
1 teaspoon dry yeast
Warm water -1/4 cup (3 tablespoons)
Sugar – 1 teaspoon
Mix sugar and warm water. Add yeast and keep aside for 10-15 minutes or until a froth appears on the surface. Mix well until sugar and yeast granules are dissolved and well risen.
Place the flour, salt, sugar and yeast solution in a large mixing bowl. Using a wooden spoon, slowly mix in a required amount of water (approximately 100 – 120 ml) until the mixture forms into a pliable dough (like a soft ball).
Place the dough on a floured surface and knead well until it feels elastic.
Return the dough to the bowl, cover and chill in the refrigerator for 1 hour.
Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 60cm by 30cm.
Roll out the chilled butter into a rectangle about 1cm thick, around 20cm by 30cm.
(Pound butter with a rolling pin to soften slightly and make a rectangular shape).
Place the butter rectangle in the centre of the dough rectangle.
Fold the remaining dough third over the butter layer, so that the dough is now in 3 layers.
Return the dough to the refrigerator to chill for a further hour.
Scatter some more flour over your table and roll out the dough to a rectangular shape, around 60cm by 30 cm.
Repeat the folding process, then return the dough to the refrigerator for a further hour.
Repeat this process of folding and chilling two more times. Now the dough is ready to make croissants.
Using a rolling pin, roll out the rested dough to 3mm thickness.
Cut the rolled out dough into squares, each square 20cm by 20cm.
Cut each square diagonally, making 2 triangles from each dough square.
Place the dough triangles on a lightly floured surface with the narrow point facing away from you.
Roll each dough triangle up over itself and curl the dough roll around into a traditional crescent shape.
Place the shaped croissants on greased baking and leave to rise for 2 hours.
Preheat the oven at 350 * F or 190 * C.
Lightly egg-wash the croissants (beat 1 egg with 1 teaspoon water and apply on croissants with the help of a brush) and bake for 10-15 minutes until golden brown.