Croissants are simple, delicate and sophisticated breakfast pastries made from feuilletee (soft flour of flour, yeast, butter, milk and salt).
3 1/2 cups white bread flour sifted, plus extra for dusting
3 tbsp superfine sugar
1 tsp salt
2 tsp easy-blend dried yeast
1 1/4 cups lukewarm milk
1 1/4 cups butter, softened, plus extra for greasing
1 egg, lightly beaten with 1 tbsp milk, for glazing
Preheat the oven to 400 F/200 C. Mix the dry ingredients in a large bowl, make a well in the center, and add the milk. Mix to a soft dough, adding more milk if too dry.
Knead on a lightly floured work surface until smooth. Place in a large greased bowl, cover, and let stand in a warm place until doubled in volume.
Meanwhile, place the butter between two sheets of parchment paper and flatten with a rolling pin to form a 1/4-inch thick /5-mm rectangle. Set aside in the refrigerator until required.
Knead the dough for 1 minute. Remove the butter from the refrigerator. Roll out the dough on a well-floured work surface to 18 x 6 inches/45 x 15 cm.
Place the butter in the center of the dough, folding up the sides and squeezing the edges together gently. With the short end of the dough toward you, fold the top third down and the bottom third up.
Give the dough a quarter turn, roll out as big as the original rectangle, and fold again. If the butter feels soft, wrap the dough in plastic wrap and chill repeat the rolling process twice more.
Cut the dough in half and roll out each half into a 1/4-inch/5-mm thick rectangle. Use a cardboard triangular template, with a base of 4 inches/8 cm and sides of 8 in/20 cm, to cut out the croissants.
Brush the triangles with glaze. Roll into croissant shapes, tucking the point underneath. Brush again with the glaze. Place on a baking sheet and let double in volume. Bake again with the glaze. Place on a baking sheet and let double in volume. Bake in the preheated oven for 15-20 minutes, until golden brown. Enjoy!
Photo: Monica Melsness