Croissants Recipe
1 teaspoon sugar
¾ cup plus 2 tablespoons lukewarm water.
2 packages active dry yeast
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons lard
1 egg, beaten
12 tablespoons (1 ½ sticks) butter
Beaten egg to glaze
Makes 12
Dissolve the sugar in water and sprinkle over yeast. Leave in a warm place for about 20 minutes or until frothy.
Sift the flour and salt into a bowl and rub the lard. Add the yeast liquid and egg and mix to a pliable dough. Knead the dough until smooth and elastic.
Roll out the dough to a rectangle about 50 X 20 cm/ 20 X 8 inches. Divide the butter into 3 portions and soften each with the back of a knife. Dot one portion over the top two-thirds of the dough rectangle, leaving a margin clear all around. Fold the bottom third up and the top third down on top of it. Turn the dough so the folds are to the sides.
Repeat the process twice, using the rest of the butter. Chill the dough for 30 minutes.
Repeat the rolling and folding 3 more times, then chill for at least one hour.
Roll out the dough to a rectangle about 58 X 35 cm/ 23 X 14 inches. Leave to rest for 10 minutes. Trim the rectangle to 52 X 30/ 21 X 12 inches, then cut it in half lengthways. Cut each strip into 6 triangles 15 cm/ 6 inches high. Brush all over with beaten egg and roll up each triangle loosely beginning at the base. Form into a crescent shape and place on baking sheets, putting the tip of the crescent underneath. Brush again with egg, then leave n warm place to rise until puffy.
Glaze again with egg. Bake in a preheated hot oven (220*C/ 425*F, Gas mark 7) for about 20 minutes or until well risen and golden brown.
1 teaspoon sugar
¾ cup plus 2 tablespoons lukewarm water.
2 packages active dry yeast
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons lard
1 egg, beaten
12 tablespoons (1 ½ sticks) butter
Beaten egg to glaze
Makes 12
Dissolve the sugar in water and sprinkle over yeast. Leave in a warm place for about 20 minutes or until frothy.
Sift the flour and salt into a bowl and rub the lard. Add the yeast liquid and egg and mix to a pliable dough. Knead the dough until smooth and elastic.
Roll out the dough to a rectangle about 50 X 20 cm/ 20 X 8 inches. Divide the butter into 3 portions and soften each with the back of a knife. Dot one portion over the top two-thirds of the dough rectangle, leaving a margin clear all around. Fold the bottom third up and the top third down on top of it. Turn the dough so the folds are to the sides.
Repeat the process twice, using the rest of the butter. Chill the dough for 30 minutes.
Repeat the rolling and folding 3 more times, then chill for at least one hour.
Roll out the dough to a rectangle about 58 X 35 cm/ 23 X 14 inches. Leave to rest for 10 minutes. Trim the rectangle to 52 X 30/ 21 X 12 inches, then cut it in half lengthways. Cut each strip into 6 triangles 15 cm/ 6 inches high. Brush all over with beaten egg and roll up each triangle loosely beginning at the base. Form into a crescent shape and place on baking sheets, putting the tip of the crescent underneath. Brush again with egg, then leave n warm place to rise until puffy.
Glaze again with egg. Bake in a preheated hot oven (220*C/ 425*F, Gas mark 7) for about 20 minutes or until well risen and golden brown.
No comments:
Post a Comment