Because I love French butter croissants, I decided to make them myself. It took more then 5 attempts, but the last batch was as bang on. Now, I know I cheated when making the dough, because I used a bread machine. But unfortunately, the result is not the same. So if you have a bread machine, use it! :)
Ingredients: For the dough: 1/2 tsp yeast, 300 g strong white flour, 1 tsp sugar, 25 g butter, 1/2 tsp salt, 1 egg, 150 ml water. 150 g soft butter, cheese or jam for the filling.
Prepare the dough. You can do it manually too. It must be really airy. So mix the ingredients for the dough. After creating a dough, let it rest for at least 2 hours, until doubled in volume.
Remember the additional butter has to be soft, so take it out of the fridge a couple of hours before.
When the dough has doubled the volume, roll it as a rectangle. Put 50 g of butter on the middle of the rolled dough.
Start folding the edges to cover the butter.
Roll again, but slowly. Add the other 50 g of butter and fold. Repeat the process for the remaining butter.
Roll it in foil and put it in the fridge for 30 min.
After 30 min, take it out of the fridge, roll it into a rectangle. Fold the edges. Roll again slowly. Fold again. Roll and fold again. Rest in the fridge for 30 min.
Preheat the oven at 200 ° C.
After 30 min, roll the dough into a circle. Cut it into triangles. Add the cheese at the bottom.
Or you can use jam.
Roll the croissants and put on a baking tray. Allow to prove until doubled in size. Brush with beaten egg. Bake in the oven for 15 min, or until crisp and golden.
Just as a tip, you can freeze them before baking, then just pop them in the oven for 20 min when you want to use them.
