Waking up on a lazy weekend to the smell of freshly baked homemade croissants is a true delight. These may take time to prepare but they are well worth the wait. Using the butter placed inside the dough and folded and rolled several time creates a lovely all butter croissant that beat anything shops well.
I normally do all of the prep work for the homemade croissants the night before. That way in the morning it is just shaping, letting them prove and then cook them. Served with a mountain of options from jams and preserves to cheeses and meats makes this breakfast more of a brunch. Either way it is so good.
When my grandchildren are over, they help to make these.
- Sieve flour, salt and sugar into a mixing bowl andd measure 300ml of cold water into a jug adding the yeast and stir to mix. Make a small divot in the flour mixture and pour in the liquid yeast.
- Mix it thoroughly and when pliable, knead on your work surface for 8 - 10 mins.
- Lightly oil a glass bowl. Shape the dough into a ball and put in a the bowl and cover for about 2 hours. I leave mine in the fridge to prove.
- Now for the messy bit!!
- Using greaseprrof paper/baking parchment, place the room temperature buter between the sheets and beat the living daylights out of it with a rolling pin. Children love doing this. The butter needs to be about 1/2 the length and 3/4 of the width.
- So roll the butter to about 20 x 15cm and then place int the fridge to chill. It will be easier to work with.
- Place the dough onto a floured surface and roll into about 40 x 20cm.
- Remove the butter and place in the centre of the rolled dough. There should be about the same uncovered area of dough at the to and bottom.
- Fold one side of the dough halfway over the butter and then the other side so they meet in the middle of the butter.
- Fold the dough in half and wrap in cling film and chill for a further 30 mins.
- You then need to repeat the folding and rolling at least twice more. Except add NO more butter. This process means the butter is spread throughout the dough.
- Wrap and chill overnight.
- For breakfast, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.
- Cut the dough lengthways into 2 long strips and then cut those into 6 or 7 triangles with 2 equal sides. Isosceles.
- With each triangle stretch the widest side to widen the dough and gently roll the dough without squashing.
- Cover a baking try with a piece of greaseproof/parchment paper.
- Bend the ends of the croissants inwards to look like a traditional croissant and place on the baking tray.
- Cover with a mildly damp cloth and leave so they double in size. About 2 hours is sufficient.
- Heat oven to 200C/180C fan/gas 6.
- in a small bowl, crack the egg and beat adding a pinch of salt and glaze the croissants with the mixture.
- Bake for about 15-18 mins until risen and golden brown and serve hot.
- If allowing to cool then transfer onto a wire rack to prevent the baking tray continuing to cook.